Ginger & Chocolate Truffles

Step 1: Place the biscuit crumbs, ginger, cream cheese and golden syrup in a food processor and

Step 2: (just) pulse to combine. Spoon rough teaspoons of the mixture onto a lined tray, and chill until firm – about half an hour and once firm, roll the portions into balls, moistened hands will help with rolling balls.

Step 3: Melt the chocolate in a microwave safe bowl on 50% power, begin with 20 second bursts then reduce to shorter bursts as the chocolate melts, stirring well between each burst of power.

Step 4: NOTE: Only microwave until 75% of the chocolate has melted, then stir until smooth.

Step 5: Use a skewer to dip each of the balls into the chocolate to coat completely. Drain off excess chocolate then place on the baking paper-lined tray. Decorate with red icing flowers allow the chocolate to set at room temperature, then chill.

Step 6: Store in an airtight container, refrigerated, until required.