Ginger Cream Truffles

Ginger Cream Truffles
35 Mins
Prep time
10 Mins
Cooking time
Serves 36

What you need

  • 250g PHILADELPHIA Block Cream Cheese, softened
  • 150g packet shortbread cream biscuits, coarsely chopped
  • ¼ cup finely chopped glacé ginger
  • 250g CADBURY White Chocolate Melts
  • 1½ - 2 cups desiccated coconut

How to make it

  1. STIR together the PHILLY, biscuits and ginger in a bowl to combine. Roll teaspoonsful into balls, place on a paper lined tray and refrigerate until firm.
  2. MELT two thirds of the chocolate gently in a bowl over simmering water. Remove from the heat then add the remaining chocolate, stir until smooth. Cool slightly.
  3. USING disposable gloves roll each ball in a little melted chocolate in your hands until coated, then toss through the coconut. Refrigerate until firm. Store in an airtight container and refrigerate until required.

Tip: Instead of coconut, you may like to use milk or dark chocolate to coat.