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.