- 200g ginger biscuits
- 2,5ml ground cinnamon
- 60ml fresh cream
- 200g white chocolate
Crush the ginger biscuits into fine crumbs using a food processor or rolling pin. Set aside about a tablespoon of the crumbs.
Stir in the cinnamon and the cream. Mix well then allow the mixture to stand for 15 minutes at room temperature.
Roll the mixture into about 20 equal sized balls and refrigerate for 30 minutes.
Melt the white chocolate in the microwave, stirring every 30 seconds until smooth, or in a double boiler. Carefully dip each truffle into the chocolate and coat completely. Place onto a lined baking tray to set.
Sprinkle some of the reserved ginger biscuit crumbs onto each truffle before the chocolate hardens. Allow the truffles to set at room temperature.
Images and recipe by The Sweet Rebellion.