This recipe makes around 17 truffles
Ingredients:
- 200g Biscoff biscuits
- 125g mascarpone
- 60g Biscoff spread
Decoration:
- 225g white chocolate – melted
- 40g Biscoff spread
- Half a Biscoff biscuit – crushed
Instructions:
- Crush the biscuits in a blender.
- Mix the biscuit crumbs with mascarpone and Biscoff spread. Grab a chopping board (that will fit in your freezer) and place some baking paper on top of it.
- Take around 20g of the dough at a time and roll into balls, place them on the baking paper.
- Transfer them to the freezer until frozen – about an hour.
- Melt the white chocolate.
- Take one of the Biscoff truffles, place it on a fork and dip into the chocolate. Remove excess chocolate from the fork using the edge of the bowl and carefully transfer the covered truffles back onto the baking paper.
- Freeze again for about 15mins.
- Melt the Biscoff spread (literally for a few seconds as you don’t need it to be too runny) and then transfer it to a piping bag with a very tiny hole at the bottom.
- Decorate the truffles with the spread and sprinkle with some Biscoff biscuit crumbs.
- Store in the fridge – up to a few days due to mascarpone or the freezer – up to a few weeks, if they will last that long. My family prefers to eat them a few minutes after we take them out of the freezer!
Enjoy!! If you do make them, please tag me in your stories, would love to see and share!
