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1
For the truffles place the white chocolate, cream and gingerbread syrup into a heatproof bowl and set over a pan of barely simmering water.
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2
Stirring, bring together into a smooth glossy ganache.
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3
Pour the ganache into a small roasting tray lined with baking paper.
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4
Allow the ganache to cool, then pop in the fridge to set - about 4 hours.
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5
Whilst the ganache sets, grind the gingernut biscuits into a powder in a food processor then pour into a ziplock plastic bag.
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6
Once the ganache has set, use a teaspoon (or grease-sprayed melon baller) to scrape out small portions of the chocolate.
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7
Roll these into cherry tomato sized truffles, then pop each one into the bag of gingernut crumbs and toss to coat really well.
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8
Set the coated truffles onto a baking sheet and pop back into the fridge until needed.
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9
To temper the chocolate melt the chocolate in a heatproof bowl over a pan of barely simmering water.
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10
Remove from the heat and wipe the bottom of the bowl to avoid any water coming into contact with the chocolate.
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11
Pour two-thirds of the chocolate onto the clean, dry marble slab and use the palette knife and wallpaper scraper to spread it out thinly, then scrape it back into a pool, about 4 or 5 times or until it starts to thicken a little.
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12
Pour this back into the melted chocolate and stir well to equalise the temperatures.
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13
Dip a teaspoon into the chocolate - if it sets within a minute or so without going grey, the chocolate will be tempered.
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14
Working quickly dip each truffle into the tempered chocolate with a fork (or chocolate dipping hook if you have one) and coat well, then place onto a piece of baking paper to set.
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15
To finish, if you like, brush a little edible gold lustre dust onto the top of each set truffle.
