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 Baking Dark Chocolate Melts
Red icing flowers, for decorating
1. 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.
2. 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.
3. 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.
Who knew ginger, chocolate and Anzac biscuits could be so delicious.