Valentine's Day Truffles with Biscoff
Valentine's Day Truffles with Biscoff
Forget roses. These divine Biscoff and white chocolate truffles are the way to anyone's heart this Valentine's Day.
Ingredients
Truffles
- 32 (220 g) Biscoff cookies
- 40 g cream cheese, room temperature
- 20 g Biscoff spread
- 2 tbsp milk
- 250 g white chocolate (chopped into equal sized pieces or chocolate chips)
Topping
- 4-5 freeze dried raspberries, crumbled
- Biscoff spread
Preparation
-
1
Place the Biscoff cookies in a food processor and blend until they have a fine sand-like consistency.
-
2
Add the cream cheese and Biscoff spread and pulse until blended. Slowly add the milk, one tablespoon at a time, until the dough comes together.
-
3
Transfer to a bowl and place in the refrigerator for 30 minutes.
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4
Line a baking sheet with wax paper or parchment paper. Take the chilled dough and form into balls.
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5
Put them on the baking sheet and place in the refrigerator for another 10 minutes.
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6
Melt and temper white chocolate au bain marie. Dip the balls in the melted chocolate and return them to the baking sheet.
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7
Decorate with melted Biscoff spread and sprinkle crumbled freeze dried raspberries op top.
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