Ginger Truffles
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This is another great recipe which is very easy . Make , add to a cellophane bag or small gift box which then makes a great gift for friends and family
Recipe by Australia's best
You can use 60g - 120g glace ginger - depending on your taste. Shredded coconut is optional.
- Prep 60 min
- Makes 65
Recipe by Australia's best
Ingredients
- 250 g gingernut biscuits
- 395 g condensed milk
- 60 g glace ginger
- 3 cup desiccated coconut
- 220 g dark chocolate
- 1/2 cup shredded coconut to decorate optional
Method
- Step 1
Line baking trays with baking paper. In a food processor, process gingernut biscuits until fine. - Step 2
Chop desired amount of glace ginger into fine pieces. - Step 3
In a medium bowl mix together the crushed biscuits, condensed milk, chopped glace ginger and desiccated coconut. - Step 4
Place the mixture in the fridge for at least half hour - rolling the balls is much easier when the mixture is cool. If you would like to coat some of the balls in shredded coconut, do that now while the mixture is sticky. - Step 5
Roll bite-size balls and place on a plate. Refrigerate again before coating with chocolate. - Step 6
Melt the chocolate. Coat truffles in melted chocolate and place on baking paper to set. You may also like to keep some truffles plain/uncoated.
Recipe Notes
You can use 60g - 120g glace ginger - depending on your taste. Shredded coconut is optional.
