The these easy truffles a perfect accompaniment to a coffee and make a cute and inexpensive gift.
- 1 250g pack gingernut biscuits
- 120g cream cheese, at room temperature
- 150g white chocolate, melted
- 1 cup thread coconut or ½ cup white sprinkles
In a food processor, pulse biscuits to fine crumbs. Add cream cheese and pulse until mixed. Roll into 1 ½ cm balls and chill till firm.
When the truffles are firm melt the chocolate in a bowl set over a pan of simmering water. Don’t let the bowl touch the water.
Use a fork to dip truffles, coating them in melted chocolate, tap off excess then immediately roll or coat in desired coating.
Place on a tray covered with foil or non-stick baking paper and chill until required.
You could use dark chocolate instead of white. Store in an airtight container or package in individual gift sized bags.