INGREDIENTS
- 300 g Gingernut Biscuits (Ginger Snap Cookies) (crushed)
- 100 g Ground Almonds
- 397 g Condensed Milk (Sweetened Condensed Milk)
- 1 tsp Ground Ginger
- 300 g White Chocolate
- Crystallised Ginger (to decorate - optional)
INSTRUCTIONS
- In a large bowl, mix the ginger nut biscuits, ground almonds and ground ginger. Add the condensed milk and mix thoroughly until combined.
- Line a couple of baking trays with some greaseproof paper. Take a small amounts of the mixture and roll into balls (or use a melon baller), before placing onto a tray. Once the whole mixture is rolled into balls, return to the fridge for at least 30 minutes.
- Melt the white chocolate over a bain-marie or in short bursts in a microwave. Coat each ball with the chocolate before returning to the tray. Top each truffle with a little chopped crystallised ginger if you wish. Allow the truffles to set in the fridge for 1-2 hours.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
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