3 Ingredient Gingerbread Truffles
18 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 250 g Gingernut biscuits
- 200 g Cream cheese
- 100 g White chocolate
Method
- Put 250 g Gingernut biscuits into a food processor.
- Process the ginger nuts into fine crumbs.
- Transfer the crumbs to a large mixing bowl and add 200 g Cream cheese.
- Mix together until everything is well combined and a ball is formed. Refrigerate for 30 minutes.
- Roll into balls of approx 30g/1oz each.
- Gently melt 100 g White chocolate in a pan or in the microwave.
- Use a fork to dip the truffle balls in the melted chocolate. Completely coat the ball and put it on a lined tray. Sprinkle with the remaining ginger nut crumbs.
- Refrigerate for around 15 minutes or until the chocolate has set.