Chocolate & Ginger Biscuit Truffles

Products used

Ingredients

•  170g/6oz Clotted Cream with Gingerbread
• 100g/3.5oz dark chocolate preferably 70% cocoa solids
• 100g/3.5oz milk chocolate
• 35g/1oz cocoa powder to coat, sifted or finely ground ginger biscuits

Method

1. Melt the chocolates together in a bowl over a pan of simmering water (bain-marie) or in the microwave.
2. Mix the jar of clotted cream with gingerbread into the chocolate mix and chill in the fridge for at least 4 hours, or even over night.
3. Once chilled, use a melon baller or small scoop to create truffle balls or shapes and roll each of them in the sifted cocoa powder or ground ginger biscuits until completely covered.
4. Chill in the fridge again for a few more hours as the mixture would have softened considerably after rolling and then serve or package cutely as a present!