I’ve been sitting on this post for a couple of days, trying to find something to say up here in the gap between pictures. Truth is, I’m in hibernation mode, so I’m just gonna make another batch of these truffley delights and curl up under my duvet for a bit, mmkay? Sometimes you’ve just gotta play The Sims for 6 hours straight and forget about standing on a cold kitchen floor, painstakingly creaming butter and sugar. Sometimes you need to smash up some biscuits, melt some chocolate, and be done with it.
(It is 100% possible that I might change my mind and come back to edit this into something more coherent and less lazy. Maybe.)
Makes about 30
200g ginger nut biscuits
125g soft cream cheese (or to make give them a pumpkin twist, replace 50g of the cream cheese with pumpkin puree)
1/8 tbsp each: cinnamon, nutmeg, all spice
200g white chocolate
1) First up, crush the biscuits down to crumbs – either in a food processor, or, if you’ve had a particularly bad day, using a rolling pin and elbow grease.
2) Add the cream cheese and spices and mix until thoroughly combined. Refrigerate mixture for about 20 minutes (or freeze for 10) and line a tray with baking parchment.
3) Use your hands to roll balls of the mixture (about two thirds of teaspoon each) and place on the baking parchment. (Doing this with wet hands means less mixture sticks to your hands, but you also have less of an excuse to eat it off your fingers.)
4) When all the balls are rolled, freeze for 10 minutes. While they’re freezing, melt the white chocolate, using your preferred method (I melted it gently with the bowl over a bowl of water that was boiled and then left to cool for about 15 minutes – warm enough to melt but not burn).
5) One at a time, roll the balls around in the melted chocolate and return to the lined tray, lifting them out with a fork to allow excess chocolate to drip off. Refrigerate on the tray until the chocolate has solidified again, then transfer to an airtight container to store for up to 3 days.