Biscoff Truffles
My sister-in-law loves lotus. Whether it's biscuits or biscoff spread, she loves it.
So I wanted to make her these truffles, which are a perfect combination between lotus biscoff spread, biscuits, white chocolate, and mascrapone, sounds great, right?
Biscoff Truffles
My sister-in-law loves lotus. Whether it's biscuits or biscoff spread, she loves it.
So I wanted to make her these truffles, which are a perfect combination between lotus biscoff spread, biscuits, white chocolate, and mascrapone, sounds great, right?
Cooking Instructions
- 1
Using a food processor, or a bowl with a rolling pin, finely crush the biscuits to a fine crumb.
- 2
Reserve 1tbsp of biscuit crumbs for now
- 3
Add the soft cream cheese to the rest of the biscuit crumbs and pulse in the food processor until the mixture combines into a thick paste, or mix together in the bowl with a spatula
- 4
Once mixed, portion the truffle mixtures using a melon baller, or two teaspoons, for example, and roll each truffle into a ball.
- 5
Place the truffles onto a lined tray or plate and freeze for 30 minutes.
- 6
Once they have chilled, melt the white chocolate in a bowl until smooth.
- 7
In another really small bowl, melt the biscoff spread. Get the reserved biscoff crumbs from earlier ready too
- 8
Carefully dunk each truffle into the white chocolate and coat, and place onto a clean lined tray.
- 9
Drizzle with a small amount of biscoff spread, and sprinkle on a few crumbs!
- 10
Repeat until all the truffles have been decorated.
- 11
Refrigerate the truffles for an hour or so to finish setting, and then enjoy!
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