Chocolate Ginger Nut Truffles

Chocolate Ginger Nut Truffles

Christmas isn’t Christmas unless you indulge in a little baking right?  This year I have added a new truffle recipe to my list – Chocolate Ginger Nut Truffles.  Combining true Christmas flavours of chocolate and ginger your taste buds will be dancing with each bite.

These make a perfect homemade baked gift or are a lovely addition to coffee when you have family and friends over.  Either way you may find yourself making these several times before the big day.


1 Packet Ginger Nut Biscuits 250gms
1 Can Sweetened Condensed Milk 397gms
1 Tsp Vanilla Essence/Extract/Paste
3 Tbs Cocoa
2 Tsp Rum Essence – or you can use real rum if the kids aren’t eating them
1/2 Desiccated Coconut plus extra for rolling in

Chocolate Ginger Nut Truffles


1. Using a food processor process the ginger nut biscuits until they are a fine crumble.

Chocolate Ginger Nut Truffles

2. Add the remaining ingredients and process until smooth.

Chocolate Ginger Nut Truffles

3. Spread onto a baking tray and place in the fridge for 1-2 hours or until it becomes easy to roll into balls.


4. Roll tablespoon full amounts into a ball and then into the coconut. Repeat until all the mixture is used.

5. Place onto a flat tray and place back in the fridge for another hour or two.

Place each truffle into mini cupcake liners and store in an airtight container.

These will last for several weeks in the fridge.

Chocolate Ginger Nut Truffles

Chocolate Ginger Nut Truffles

Chocolate Ginger Nut Truffles

Looking for some more great recipes with dairy for Christmas? Head over to The Dairy Kitchen blog or like The Dairy Kitchen Facebook Page

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5 Responses to Chocolate Ginger Nut Truffles

  1. Kellie December 18, 2014 at 4:16 pm #

    Hi Amanda, I just wanted to check where you have written “1/2 Desiccated Coconut plus extra for rolling in”. Should there be dessicated coconut in the actual mixture. I have just made some but left this out as I wasn’t sure how much to put in. I figured I’d just roll them in the coconut 🙂

    • Amanda December 19, 2014 at 1:17 pm #

      Hi Kellie, yes it is 1/2 Cup in the actual mixture plus extra for rolling.

      I might adjust the ingredient list so it is a little more clear.

      I hope you enjoyed them.

      • Kellie December 21, 2014 at 12:29 pm #

        Cool, thanks ☺ They still tasted ok, but were a bit soft to start with and hard to roll without the coconut, haha. Will be trying then again though.

  2. Dee December 24, 2014 at 6:31 am #

    Hello! I was wondering what should I use as an alternative to ginger nut cookies? I’m not a big fan of ginger that’s all but love the rest of the ingredients!!!
    Thanks! Xx

    • Amanda December 26, 2014 at 8:37 am #

      Hi Dee, sorry for the late reply. Any biscuit will work. Eg. scotch finger, milk arrowroot, chocolate.

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