This is another of Mum’s truffle recipes, see the post below for more, oh and the one below that! These are truffles for your more mature audience. The ginger makes a big statement. A big christmassy statement! I love em!
Double the lot I think. And not just for Christmas, these are great with coffee and would be lovely after dinner.
1/2 packet of gingernuts, 1/4 cup icing sugar, 1/2 cup coconut, 150g cream cheese, 2 tablespoons of sherry (or green ginger wine), 1/4 tsp ground ginger, 100g preserved ginger, 150g of good dark chocolate (Whitakers if you live in NZ please)
Crush the biscuits in the food processor, add the icing sugar and whizz again. Pour into a bowl and add the coconut, cream cheese, sherry and the ground ginger. Wet your hands and roll the mixture into small balls and put into the fridge until they are firm. Roll the balls in the melted chocolate and set on baking paper.
As with the previous recipe these form part of the traditional Christmas repertoire for the Schaumann household. My Mum has been making them for years and now we are all making them. They are change your life good. You can only eat them in moderation because they are frighteningly rich. Although it should be said that the Aitchison children (some or all) have been known to clean up an entire batch of them when their poor benighted mother was out of the house buying their presents!
You can make minty ones (my fave) by using mint slices instead of toffee pops and rolling them in chocolate.
2 packets of Toffee Pops, crushed to fine crumbs in the food processor
125g cream cheese
1/2 cup of icing sugar
1/4 cup sieved cocoa to roll
Beat the cream cheese until soft, then blend in the biscuit crumbs and sifted icing sugar. Chill the mixture until it is firm enough to roll, then form it into small balls, rolling each ball in cocoa to coat. Store chilled. These could also be rolled in chocolate of whatever kind you like.
Photos will follow later but this recipe is an urgent request from my daughter, hopefully tonight I’ll get the full complement of Christmas goodies on here. Poor blog, lying fallow for so long.
1 packet of chocolate thin biscuits
1 packet of oddfellow pepperments
1 tin condensed milk
Before starting you need to realise that oddfellows are hard. Very hard. Very not good for your processor blade. I will not take responsibility for any blades which are damaged (as mine was last year). Crush the biscuits in the food processor, then crush the oddfellows. Take out of the processor and examine the poor blade and say to yourself “well this is how you must suffer in the name of Christmas and scrumminess, sorry blade” Add the condensed milk and mix. Roll the balls in coconut (or be decadent and roll them in dark chocolate) and dribble white icing over the top (or white chocolate)