Created by Tisme on December 28, 2017
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.