Ginger and orange biscuit truffles
|150 g||dark chocolate — finely chopped|
|¼ cup||cream — double cream|
|1||butter — unsalted|
|100 g||ginger biscuits|
|1 tsp||orange — zest only|
|mixed nuts — almonds and pistachio|
Place the finely chopped chocolate in a bowl. Heat the cream and butter together until the mixture reaches boiling point.
Pour the cream mixture over the chocolate. Leave to stand for 30 seconds then whisk until smooth. Set aside.
Place the ginger biscuits in a ziplock or freezer bag. Use rolling pin to crush into coarse crumbs.
Add the biscuit crumbs to the chocolate along with the orange zest and mix well.
Put the bowl in the fridge for an hour or until the mixture is firm enough to roll.
Roll teaspoonfuls of the chocolate into balls. Dust with coconut, cocoa or ground nuts.
Refrigerate the truffles for 30-60 minutes to set.
Store in the fridge.