Weekly Recipe: Chocolate Ginger Balls

In her past life, my mother was a teacher of English as a second language. Somehow, as part of her classes she also taught her students how to cook simple recipes. This recipe for chocolate ginger balls is one of the recipes from these classes.

Start with a around 100 g of crystallised ginger and put it in a bowl of warm water for about 10 minutes, to soften the sugar coating. Then drain it and throw it in the blender.

Combine 150 g of softened cream cheese, 3 tablespoons of honey, half a cup of dessicated coconut and 1/2 a teaspoon of ground ginger in a bowl.

 Then crush half a packet of gingernut biscuits in a blender.

Mix everything together in the bowl and shape into balls with your hands. My balls are big, maybe tablespoon sized. Darren likes to make tiny ones. Place them on baking paper and refrigerate for at least a few hours.

Next! Melt half a packet of easy melt chocolate and coat each ball in it.

Put them back on the baking paper to dry and the freeze. These balls last in the freezer for a little while, but they melt quickly, so serve them straight out of the freezer.