Description
How to make biscoff cookie butter truffles with biscoff cookies, cream cheese and white chocolate coating (for about 20 truffles)
Ingredients
- 40 Biscoff Cookies - about 320 g
- 80 g (1/3 cup) Cream cheese - Philadelphia
- 250 g ( 1 1/2 cups) White chocolate chips
- Lotus Biscoff cookie butter spread for decoration
Instructions
- Finely blend the biscoff cookies in a food processor to a fine cookie crumb.
- Place the ground cookies in a medium bowl, add the cream cheese and mix with your hands until you have a smooth, homogenous ball of dough.
- Form 20 balls of dough weighing around 20 g each and roll them between the palms of your hands to give them a nice round shape (if you have trouble, let them rest for 20 minutes in the fridge before rolling them a second time).
- Place the balls in the fridge for 30 minutes or 15 minutes in the freezer.
- Melt the white chocolate in a double boiler or microwave until completely melted and smooth.
- Place the white chocolate in a deep bowl and prick a truffle with a toothpick in the center and gently dip it into the melted white chocolate, shake off the excess white chocolate and place the coated truffle on a sheet of parchment paper.
- Repeat this step for all truffles, letting them cool completely until the chocolate has set.
- Decorate truffles with a piping bag filled with a melted biscoff cookie butter spread and cookie crumbs.
Notes
Storage: Keep biscoff truffles in the fridge for up to 1 week in a storage box.
Option :
- Replace cream cheese with mascarpone cheese, biscoff spread or Nutella spread.
- Replace white chocolate with milk or dark chocolate, candy melt, or a coating of cookie crumbs.
- If you have trouble forming balls, add more frosting, or if the mixture sticks too much, add more cookie crumbs.
- Prep Time: 30 minutes
- Category: balls, truffles,
- Cuisine: American
Nutrition
- Serving Size: 1 TRUFFLE
- Calories: 146
- Sugar: 11.2 g
- Sodium: 130 mg
- Fat: 6.6 g
- Carbohydrates: 20.1 g
- Protein: 1.9 g
- Cholesterol: 6.7 mg