Ready in: 40 minutes plus chilling. Makes: 18-20 truffles.
1 x 250g pack gingernut biscuits
120g cream cheese, at room temperature
150g white chocolate, melted
1 cup thread coconut or ½ cup white decorative sprinkles
In a food processor, pulse biscuits to fine crumbs. Add cream cheese and pulse until mixed.
Roll into 1½ cm balls and chill till firm.
Melt 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.
Cooks Tips: You could use dark chocolate instead of white. If coating becomes too thick, add a teaspoon of melted Kremelta to the chocolate to thin it.
White Chocolate Tim Tam Truffles
Ready in: 40 minutes plus chilling. Makes: 18-20 truffles
1 pack white chocolate Tim Tam biscuits
60g cream cheese
100g white chocolate
1 cup thread coconut or ½ cup white sprinkles or casting sugar for coating
Pulse the biscuits in a food processor to form crumbs then add cream cheese and pulse to combine.
Roll into 18-20 balls and chill.
Melt the chocolate in a bowl over a pan of simmering water.
Use a bamboo skewer to spike a truffle, dip in chocolate until coated shaking off excess then quickly coat in coconut or your preferred coating.
Place on a foil lined tray and keep chilled till needed.