Ginger Crumb Truffles

Cooking Directions

• Place the chocolate pieces in a large glass bowl.
• Place the Bulla Thickened Cream, butter, ground ginger and vanilla in a saucepan and bring to a simmer over a gentle heat.
• Pour the hot cream and butter mixture over the chocolate and stir until the chocolate has melted.
• Leave the mixture to cool and refrigerate for 4 hours until firm but pliable.
• Place the crushed biscuits in a bowl, ready to coat the truffles.
• To shape the truffles, lightly rub your hands with oil and roll teaspoons of the mixture into little balls. Gently roll the balls in the biscuit crumb until evenly coated.
• Sprinkle with gold shimmer for some sparkle.
• Place truffles in an airtight container and refrigerate until ready to serve.