Who knew ginger, chocolate and Anzac biscuits could be so delicious.
What you need
250g PHILADELPHIA Block Cream Cheese, chopped and softened
1 cup crushed Anzac biscuits (4 x 30g biscuits)
2 tablespoons golden syrup
2 tablespoons glace ginger pieces, finely chopped
225g CADBURY Dark Chocolate Melts
Red icing flowers, for decorating
- PLACE the biscuit crumbs, PHILLY and golden syrup in a food processor and pulse to combine. Remove from food processor and stir through the ginger. Spoon teaspoons of the mixture onto a lined tray, chill until firm.
- MELT the chocolate in a microwave safe bowl on 50% POWER. Begin with 20 second bursts then reduce to shorter bursts as the chocolate melts, stirring well between each burst of power. Only microwave until 75% of the chocolate has melted, then stir until smooth.
- ROLL the PHILLY portions into balls. Use a skewer to dip each of the balls into the chocolate to cover. Drain off excess chocolate then place on a baking paper lined tray. Decorate with red icing flowers Allow the chocolate to set at room temperature then chill. Store in an airtight container, refrigerated, until required.