Ingredients
Scale
- 250g Lotus Biscoff biscuits
- 125g soft cream cheese/mascarpone
- 200g white chocolate
- 25g Biscoff spread
- Optional: ½ teaspoon vanilla extract
Instructions
- Using a food processor, finely crush the Biscoff biscuits into crumbs.
- Reserve 1 tablespoon of crumbs for decoration.
- Add the soft cream cheese to the remaining biscuit crumbs and mix until combined into a thick paste.
- Portion the mixture into 1.5-inch balls and roll each into a smooth shape.
- Place the truffles on a lined tray and freeze for 30 minutes.
- Melt the white chocolate in a bowl until smooth.
- In a separate small bowl, gently warm the Biscoff spread until it reaches drizzling consistency.
- Dip each chilled truffle into the white chocolate to coat completely.
- Place on a lined tray and immediately drizzle with a small amount of Biscoff spread and sprinkle with reserved cookie crumbs.
- Refrigerate for at least an hour to set completely.
Notes
- These truffles will stay fresh for 4-5+ days when stored in the refrigerator.
- You can substitute the white chocolate with milk or dark chocolate if preferred.
- For a sweeter filling, add 2 tablespoons of powdered sugar to the cream cheese mixture.
- Perfect for gifting! Package in mini cupcake liners in a decorative box or cellophane bag.
Prep Time: 30 minutes | Chilling Time: 1 hour 30 minutes | Total Time: 2 hours | Yields: 20 truffles