Ginger Truffles

Directions

1. 1
   Pulverize the biscuits in your food processor until fine crumbs.
2. 2
   Add the ginger and process 30 seconds, re-arrange and process another 30 seconds.
3. 3
   Add the chocolate, broken into small pieces, and process until it all comes together in a tacky ball.
4. 4
   Spread on a tray and refrigerate until you can easily roll it into small balls.
5. 5
   Put the balls on baking paper, and return to fridge overnight.
6. 6
   Melt the extra chocolate and dip each ginger ball to coat, refrigerate until hardened.
7. 7
   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.