Gingerbread truffles

30-40 servings Prep: 10 mins, Cooking: 30 mins
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Liesle O’Conner of Athlone, Cape Town, sent us this quick and easy recipe for making
delicious truffles with a twist.

By Carmen Hendricks December 19 2018
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Ingredients (5)

2 packets ginger snap biscuits
200 g cranberries — roughly chopped
1 tin condensed milk
300 g dark chocolate
green and chocolate vermicelli cake decorations
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1. Crush the biscuits very finely. Mix in a large bowl with the cranberries and  condensed milk.

2. Using a 15 ml (1 T) measuring spoon, scoop equal-sized  portions of the  truffle mixture.

3. Wet your hands with water and roll each spoonful of truffle  mixture into a ball.

4. Freeze for 30 minutes to harden.

5. Melt the dark chocolate and dip each ball  in the chocolate to coat.  Sprinkle the cake  decorations over and leave to set for a few minutes

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