Easy Microwave Fairybread Truffles

Method

1. 1

   In a food processor or blender, pulse the cream waver biscuits until they resemble fine breadcrumbs and set it aside

2. 2

   In a microwave safe bowl combine the white chocolate and thickened cream and heat in the microwave in sort 30 second increments, stirring well between each burst, until combined and smooth (be careful not to overheat or the chocolate will seize)

3. 3

   Add the crushed biscuits to the bowl and stir to combine, then cover with cling wrap and refrigerate for 1 hour for the mixture to firm to a rollable consistency.

4. 4

   Prepare a bowl of Choc Sprinkles before you take out the mixture from the fridge

5. 5

   Ensuring your hands are well-greased (and stay greased throughout rolling), roll 2.5cm balls from the cooled mixture. After a ball is formed, roll in Choc Sprinkles. Repeat until mixture runs out

6. 6

   When storing, place them on a tray lined with baking paper. They will last 5 days in the fridge, and can be frozen for up to 3 months. Bring truffles to room temperature before serving