If your having any festive get together's, dinner parties or you just want something sweet but picky to add to your Christmas Day table then I have the perfect bite size sweet treat for you - Gingerbread Truffles covered in white chocolate, oh my! These cost me around £2.50 to make and don't require much effort either, there so easy but so effective!
What You Will Need
1 packet of ginger-nut biscuits
2-3 tablespoons of cream cheese
2 bars of white chocolate
Sprinkles to decorate (optional)
How To
* Blitz the entire packet of ginger biscuits in a food processor, once the biscuits are blitzed pop 2 tablespoons of cream cheese into a bowl and whack in the ginger biscuit crumbs and mix until you get a wet sand like consistency!
* Once thoroughly combined, mould the mixture into little balls and pop into the fridge for an hour to set, if your in a rush just whack them in the freezer! If you find your mixture is too dry and you cant roll them into balls add in a third tablespoon of cream cheese and that will help bring everything together!
* Once your balls are firm and set (oh wow that sounds interesting doesn't it LOL) melt your white chocolate a coat the balls evenly and decorate whilst their still wet! I had some Christmas sprinkles in my baking cupboard so I used them on a few of my truffles, I was also using a block of milk chocolate that day for another recipe so I grated some milk chocolate on some and drizzled some melted milk chocolate on some others, you could literally use whatever you like to decorate them really!
* Once decorated pop them back in the fridge until your ready to serve them and voila! The truffles will stay good in the fridge for 4-5 days then you'll need to whip up another batch he he!
Will you be giving these a whirl beaut's? Or have you already tried them? I'd love to know!
2-3 tablespoons of cream cheese
2 bars of white chocolate
Sprinkles to decorate (optional)
How To
* Blitz the entire packet of ginger biscuits in a food processor, once the biscuits are blitzed pop 2 tablespoons of cream cheese into a bowl and whack in the ginger biscuit crumbs and mix until you get a wet sand like consistency!
* Once thoroughly combined, mould the mixture into little balls and pop into the fridge for an hour to set, if your in a rush just whack them in the freezer! If you find your mixture is too dry and you cant roll them into balls add in a third tablespoon of cream cheese and that will help bring everything together!
* Once your balls are firm and set (oh wow that sounds interesting doesn't it LOL) melt your white chocolate a coat the balls evenly and decorate whilst their still wet! I had some Christmas sprinkles in my baking cupboard so I used them on a few of my truffles, I was also using a block of milk chocolate that day for another recipe so I grated some milk chocolate on some and drizzled some melted milk chocolate on some others, you could literally use whatever you like to decorate them really!
* Once decorated pop them back in the fridge until your ready to serve them and voila! The truffles will stay good in the fridge for 4-5 days then you'll need to whip up another batch he he!
Will you be giving these a whirl beaut's? Or have you already tried them? I'd love to know!
Ooh these look absolutely delightful! I hope I have time to give them a go. B x
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