Recipe for Ginger and Orange Biscuit Truffles – easy to make and perfect for Easter time
150g dark chocolate, finely chopped
¼ cup thick/double cream
1 tbsp unsalted butter
100g ginger biscuits
1 tsp finely grated orange zest
coconut, cocoa powder and ground nuts (such as almonds and pistachios) for rolling
Place the finely chopped chocolate in a bowl. Heat the cream and butter together until the mixture reaches boiling point. Pour the cream mixture over the chocolate. Leave to stand for 30 seconds then whisk until smooth. Set aside.
Place the ginger biscuits in a ziplock or freezer bag. Use rolling pin to crush into course crumbs. Add the biscuit crumbs to the chocolate along with the orange zest and mix well. Put the bowl in the fridge for an hour or until the mixture is firm enough to roll.
Roll teaspoonfuls of the chocolate into balls. Dust with coconut, cocoa or ground nuts. Refrigerate the truffles for 30-60 minutes to set. Store in the fridge.
Recipe courtesy of Cupcakes and Couscous – a food blog by Teresa Ulyate