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Chocolate Gingernut Truffles

500 g Gingernut biscuits (2 packets)
250 g Cream cheese
220 g White chocolate melts
1 tsp Coconut oil
Shredded coconut

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.

Mix the crumbs with the cream cheese and roll into truffle-sized balls. Chill until firm.

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. 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.

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.