Ginger Truffles - cooking recipe

Ingredients

250 g ginger biscuits
400 g crystallized ginger
100 g chocolate (I used hazelnut chocolate)
300 g chocolate, for coating. (I used dark cooking chocolate)

Preparation

Pulverize the biscuits in your food processor until fine crumbs.
Add the ginger and process 30 seconds, re-arrange and process another 30 seconds.
Add the chocolate, broken into small pieces, and process until it all comes together in a tacky ball.
Spread on a tray and refrigerate until you can easily roll it into small balls.
Put the balls on baking paper, and return to fridge overnight.
Melt the extra chocolate and dip each ginger ball to coat, refrigerate until hardened.
NOTE ADDED: I just made these using ginger seconds from the ginger factory, and because these bit were smaller, there was more sugar in the mix, and I found I had to add 100g chocolate to make it come together. I also had to take the mix out and re-mix in 2 lots.