Ingredients
Method
Ingredients
- 200g ginger biscuits
- 2,5ml ground cinnamon
- 60ml fresh cream
- 200g white chocolate
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Method
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1Crush the ginger biscuits into fine crumbs using a food processor or rolling pin. Set aside about a tablespoon of the crumbs.
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2Stir in the cinnamon and the cream. Mix well then allow the mixture to stand for 15 minutes at room temperature.
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3Roll the mixture into about 20 equal sized balls and refrigerate for 30 minutes.
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4Melt the white chocolate in the microwave, stirring every 30 seconds until smooth, or in a double boiler. Carefully dip each truffle into the chocolate and coat completely. Place onto a lined baking tray to set.
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5Sprinkle some of the reserved ginger biscuit crumbs onto each truffle before the chocolate hardens. Allow the truffles to set at room temperature.
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6Images and recipe by The Sweet Rebellion.
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7ENTERTAINER'S TIP
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8Serve in the Metallics Collection Set of 6 Mini Bowls for extra festive presentation.