Gingerbread truffles

These gorgeous gingerbread truffles make for the sweetest Christmas gifts. Best of all, they are completely no bake!

• 150g dark chocolate (70% cocoa), chopped
• 515g pkt ginger loaf cake
• 1/2 teaspoon ground ginger, plus extra, to dust
• 1/2 teaspoon ground cinnamon
• 100g Nestlé Top 'n' Fill Caramel
• 60g glacé ginger, finely chopped
• 2 tablespoons dark rum
• 300g dark chocolate (45% cocoa), chopped
• Edible gold dust, to decorate (optional)
• 1 teaspoon sea salt flakes

1. Step 1

   Line 2 baking trays with baking paper. Place 70% dark chocolate in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Cook, stirring, until melted.

2. Step 2

   Meanwhile, process the cake, ground ginger and cinnamon in a food processor until fine crumbs form. Combine the Top 'n' Fill and glacé ginger in a small bowl.

3. Step 3

   Add the melted chocolate, Top ‘n’ Fill mixture and rum to the cake mixture and pulse until the mixture just comes together.

4. Step 4

   Roll 2 teaspoonfuls of cake mixture into a ball. Place on a prepared tray. Repeat with remaining mixture. Place in fridge for 30 minutes or until firm.

5. Step 5

   Place the 45% dark chocolate in a heatproof bowl over a saucepan of just simmering water. Cook, stirring, until melted. Remove from the heat (keep the bowl over the pan).

6. Step 6

   Working with one truffle at a time, use 2 forks to dip into melted chocolate to coat. Gently tap the fork on the edge of the bowl to allow excess chocolate to drip off. Carefully place on remaining prepared tray. Halfway through dipping, lightly sprinkle truffles with extra ground ginger and gold dust, or a little salt (or all three). Repeat with the remaining truffles, chocolate, ginger, dust and sea salt. Place in the fridge for 10 minutes or until set.