Anchor's Easy Chocolate Gingernut Truffles

001589 Anchor Christmas Gingernut Truffles v2

Easy and fun to make – mix and match the coatings and toppings of these truffles to make a pretty gift or after-dinner indulgence.

Recipe Author:



  • 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
View Method Anchor's Easy Chocolate Gingernut Truffles


  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.

View Ingredients Anchor's Easy Chocolate Gingernut Truffles
View Method Anchor's Easy Chocolate Gingernut Truffles
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