Biscoff Truffles
Lotus Biscoff truffles made with 3 simple ingredients including the new biscoff sandwich cookies.
Servings: 36
Calories: 130kcal
Ingredients
- 36 Lotus Biscoff Sandwich Cookies (approx 2.5 sleeves of cookies)
- 250 g Cream cheese (softened)
- 2 cups white chocolate melts (compound chocolate)
Instructions
- Crush the biscoff cookies in a food processor. Or you can place them in a bag and use a rolling pin to bash them till they're finely crushed. Set aside some crushed cookies for decoration.
- Place the crushed cookies in a bowl with the cream cheese.
- Mix well with the cream cheese until there are no longer white streaks in the mixture. This may take a few minutes.
- Take approx. 1 teaspoon heaps and roll into balls.
- Place the balls onto a tray and place in the freezer for 30-45 minutes until they are firm.
- When the balls are almost frozen. Place the white chocolate into a microwave safe bowl (or glass) and place in the microwave for 30 seconds at a time, mixing in between until melted.
- Dip each ball in the white chocolate using a fork. Tap the fork onto the edge of the bowl to remove excess chocolate and place back onto the tray.
- Drizzle any leftover chocolate onto the truffles and sprinkle with reserved crushed cookies.
- Can be stored in an airtight container for 1-2 days at room temperature or 3-4 days in the fridge. The chocolate may crack in the fridge but shouldn't affect texture or flavour.
Nutrition
Calories: 130kcal