Ingredients

2 x 250g packs gingernut biscuits
250g Anchor Cream Cheese, at room temperature
220g white or dark chocolate, melted
1 tsp coconut oil
Decorations - 1 cup thread coconut or a few crushed gingernut biscuits, a little crushed praline, crystalised ginger or sprinkles – use a combination if you prefer

Method

1. Place the biscuits in a food processor and pulse, or put them in a sturdy plastic bag and smash with a rolling pin until crushed to fine crumbs. Scoop out a small amount of the crumbs for decorating if desired. 
2. Mix the crumbs with the cream cheese and roll into truffle-sized balls. Chill until firm.
3. Melt the chocolate in a bowl set over a saucepan of simmering water. Don’t let the bowl touch the water. Stir the coconut oil into the melted chocolate to thin it slightly.
4. Use a fork to dip and coat each truffle in melted chocolate. Tap off any excess then immediately roll in the thread coconut or sprinkle with your desired topping. 
5. Place on a tray covered with foil or non-stick baking paper and chill until required.

Cook’s tip: Store the truffles in an airtight container or package them in individual gift bags.