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Ginger & Chocolate Truffles

Here's how you make Ginger & Chocolate Truffles
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  • Servings: 26-30
  • Prep: 30m
  • Cook: 60m
  • The following recipe serves 26-30 people.

Ingredients

The ingredients are:
  • 1 block (250 grams) cream cheese (chopped and softened)
  • 1 cup crushed anzac biscuits (120g biscuits, Note in descrition)
  • 2 tablespoons golden syrup
  • 2 tablespoons glace ginger (pieces, finely chopped)
  • FOR DECORATION INGREDIENTS
  • 225 grams dark chocolate melts (Cadbury)
  • Red icing flowers, for decorating
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Place the biscuit crumbs, ginger, cream cheese and golden syrup in a food processor and

  • Step 2: (just) pulse to combine. Spoon rough teaspoons of the mixture onto a lined tray, and chill until firm – about half an hour and once firm, roll the portions into balls, moistened hands will help with rolling balls.

  • Step 3: Melt the chocolate in a microwave safe bowl on 50% power, begin with 20 second bursts then reduce to shorter bursts as the chocolate melts, stirring well between each burst of power.

  • Step 4: NOTE: Only microwave until 75% of the chocolate has melted, then stir until smooth.

  • Step 5: Use a skewer to dip each of the balls into the chocolate to coat completely. Drain off excess chocolate then place on the baking paper-lined tray. Decorate with red icing flowers allow the chocolate to set at room temperature, then chill.

  • Step 6: Store in an airtight container, refrigerated, until required.


We hope you enjoy this recipe!

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