Jenni’s Ginger Truffles Recipe: We all enjoyed the lovely treats at morning tea time, thanks to Jenni and Bruce! Jenni told me that lots of people asked for this recipe.
Ginger Truffles
250 g gingernut biscuits
395 g condensed milk
60 g glace ginger
3 cup desiccated coconut
220 g dark chocolate
1/2 cup shredded coconut *to decorate
1. Line baking sheets with baking paper. In a food processor, process gingernut biscuits until fine. (To easily crush the biscuits, I heat oven to about 140-150, pop biscuits in until they are starting to go slightly soft, about 10 mins, then easy to blitz in kitchen whiz).
2. Chop desired amount of glace ginger into fine pieces.
3. In a medium bowl mix together the crushed biscuits, condensed milk, chopped glace, ginger and desiccated coconut.
4. Place the mixture in the fridge for at least half hour – rolling the balls is much easier when the mixture is cool. If you would like to coat some of the balls in shredded coconut, do that now while the mixture is sticky.
5. Roll bite-size balls and place on a plate. Refrigerate again before coating with chocolate.
6. Melt the chocolate. Coat truffles in melted chocolate and place on baking paper to set.
You may also like to keep some truffles plain/uncoated.
See 5 October 2022 Abbotsford and Environs.