Sexy, sweet and absolutely biscoff-y, that’s what these truffles are all about.
You’ll need (approx. 25 – 30 truffles):
250g Biscoff (Lotus) cookies
120g cream cheese
160g Biscoff spread (speculoospasta)
200g milk, dark or white chocolate for coating
cocoa, chocolate sprinkles,… for decoration
In a foodprocessor, mix Biscoff cookies (Lotus koekjes) to fine crumbs. Add cream cheese and Biscoff spread (speculoospasta) and mix to a smooth mixture.
Take one tbsp of the mixture. Using your hands, shape into equally sized small balls.
Arrange the balls onto a baking sheet and chill at least 40 minutes in the refrigerator.
Chop up the chocolate and add 150g to a small bowl. Melt 2 minutes (on 900W) in the microwave, make sure to do this in a few times in order not to burn the chocolate. Add the rest of the chocolate and mix to a smooth sauce.
Coat the truffles by dipping them with a fork in the chocolate, let it drip off and put on a sheet of parchment paper.
Chill the truffles in the fridge until the chocolate has set.