1 cup pitted dates
8 gingernut biscuits
2 tablespoons unsalted butter
2 tablespoons Jack’s Devil’s Chocolate
1 teaspoon candied ginger, finely chopped
¼ cup Jack’s Devil’s Chocolate
- Place the dates in a food processor and pulse to rough chop. Break up biscuits and throw in the food processor along with the butter, first amount of drinking chocolate and the candied ginger. Blitz for 1 minute, until truffle mix is like coarse breadcrumbs.
- With clean hands, form into balls and refrigerate to harden. Roll truffles in Jack’s Devil’s Chocolate to coat, and serve.
- Makes 16 small truffles
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