Ginger Cream Truffles

• 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

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.