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White Chocolate Gingersnap Truffles
- 300g white chocolate
- 180ml cream
- 50g butter
- 1pkt ginger snap biscuits, crushed
- 15ml ginger liqueur
- 500g white baking chocolate, for coating
- 125ml pistachios, toasted and crushed
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Place the white chocolate pieces and the cream into a glass or plastic bowl. Heat in the microwave on high for 1 minute at a time. Stir after each minute, until the chocolate has melted and the mixture is smooth.
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Remove and stir in the butter and the liqueur.
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Add the crushed ginger snap biscuits and stir in.
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Chill until firm (at least 4 hours or overnight).
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Once chilled and set, use a melon baller to scoop the mixture out.
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Using clean hands, roll the mixture into nice, neat little truffle balls. Place the balls onto a tray lined with grease proof paper or cling film. Chill for about ½ hour while you melt the chocolate for coating.
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Melt the baking chocolate: Bring a small pot half-filled with water to the boil on the stove.
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Once the water boils, turn the heat off, but leave the pot on the stove.
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Meanwhile, place the melting discs into a clean glass bowl, which fits snugly on top of the pot. Set the bowl over the hot water and leave until the chocolate has melted. Stir until smooth.
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To dip the truffle balls: Pop a truffle ball into the melted chocolate and dunk to coat. Using a fork, lift the truffle out quickly and remove the excess dripping chocolate with a small sharp knife.
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Lever the truffle off the fork and onto the greaseproof paper. Sprinkle with pistachios while the chocolate is still wet. Repeat with the remaining truffles and then chill to set.
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Alternatively, roll the truffle balls in the crushed pistachios, without dipping in white chocolate first.