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.

• 4

  Line a baking sheet with wax paper or parchment paper. Take the chilled dough and form into balls.

• 5

  Put them on the baking sheet and place in the refrigerator for another 10 minutes.

• 6

  Melt and temper white chocolate au bain marie. Dip the balls in the melted chocolate and return them to the baking sheet.

• 7

  Decorate with melted Biscoff spread and sprinkle crumbled freeze dried raspberries op top.