Ginger Truffles

1. 1

   Pulverize the biscuits in your food processor until fine crumbs.

2. 2

   Add the ginger and process 30 seconds, re-arrange and process another 30 seconds.

3. 3

   Add the chocolate, broken into small pieces, and process until it all comes together in a tacky ball.

4. 4

   Spread on a tray and refrigerate until you can easily roll it into small balls.

5. 5

   Put the balls on baking paper, and return to fridge overnight.

6. 6

   Melt the extra chocolate and dip each ginger ball to coat, refrigerate until hardened.

7. 7

   NOTE ADDED: I just made these using ginger seconds from the ginger factory, and because these bit were smaller, there was more sugar in the mix, and I found I had to add 100g chocolate to make it come together. I also had to take the mix out and re-mix in 2 lots.

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