I’ve got a real treat for you today, and this recipe for biscuit truffles actually makes me feel rather nostalgic for two reasons. Firstly, as promised, it is the first in a short series of Easter recipes that I have planned for the next few weeks. Easter always conjures up childhood memories of school holiday visits to family living further up the coast, torrential rain that lasted for days (how I miss that rain now!) and of course the much anticipated Easter morning egg hunt in our garden after church. Fast forward a decade or three and I am now the one searching around the garden for spots to hide the eggs, ha ha! I can’t decide which is more fun actually – searching for chocolate treats or watching the faces of my children as they spot bunny footprints on the pathway outside or discover their Easter treasures in their hiding spots!
The second reason is that for many years I had my own small food business and my main product line was chocolate truffles. I would spend hours painstakingly hand-rolling ganache into little balls, dipping each one in chocolate and then decorating and packing them into boxes tied up with string and hand stamped tags. It was a real labour of love and I cannot make a truffle without thinking back to those days. Thankfully these chocolate biscuit truffles are much quicker and easier to put together!
Of course these ginger and orange truffles can be enjoyed all year round, but they are particularly perfect for Easter time. This simple biscuit truffle recipe is a breeze to put together (no dipping required!) and the truffles make a gorgeous Easter gift. You can even customise them by using your favourite biscuit or different types of coatings.
If you like this recipe you may also enjoy these salted caramel chocolate truffles and don’t forget to keep an eye out for some more Easter recipes coming to the blog very soon.
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GINGER AND ORANGE BISCUIT TRUFFLES
- 150g dark chocolate, finely chopped
- ¼ cup thick/double cream
- 1 tbsp unsalted butter
- 100g ginger biscuits
- 1 tsp finely grated orange zest
- coconut, cocoa powder and ground nuts (such as almonds and pistachios) for rolling
1.) Place the finely chopped chocolate in a bowl. Heat the cream and butter together until the mixture reaches boiling point. Pour the cream mixture over the chocolate. Leave to stand for 30 seconds then whisk until smooth. Set aside.
2.) Place the ginger biscuits in a ziplock or freezer bag. Use rolling pin to crush into course crumbs. Add the biscuit crumbs to the chocolate along with the orange zest and mix well. Put the bowl in the fridge for an hour or until the mixture is firm enough to roll.
3.) Roll teaspoonfuls of the chocolate into balls. Dust with coconut, cocoa or ground nuts. Refrigerate the truffles for 30-60 minutes to set. Store in the fridge.
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