Ingredients
250 g Biscoff biscuits
125 g soft cream cheese or mascarpone
200 g white chocolate
25 g Biscoff spread
Instructions
- Using a food processor, crush the Biscoff biscuits into fine crumbs. Reserve 1 tbsp of crumbs for decoration.
- Add the soft cream cheese to the remaining crumbs and blend until a thick, smooth paste forms.
- Portion the mixture using a melon baller or two teaspoons and roll into small balls.
- Place the truffles on a lined tray and freeze for 30 minutes.
- Melt the white chocolate until smooth. Melt the Biscoff spread in a small bowl and get the reserved crumbs ready.
- Carefully dip each truffle into the white chocolate, ensuring it’s fully coated. Place on a lined tray.
- Drizzle melted Biscoff over the truffles and sprinkle with the reserved crumbs. Repeat for all truffles.
- Refrigerate for at least 1 hour to allow the chocolate to set. Enjoy!
Notes
- Truffles last 4–5 days in the fridge in an airtight container.
- Feel free to use milk or dark chocolate instead of white chocolate.
- You can substitute Biscoff biscuits with other biscuits such as Oreos, custard creams, or digestive biscuits.
- Adding a touch of icing sugar to the mixture is optional and depends on your preferred sweetness level.
- Prep Time: 30 min
- Cook Time: 15 min