Watch the Full Step-by-Step
Servings: 9
INGREDIENTS
- 8.6 ounces/245 grams Biscoff cookies
- 3.5 ounces/100 grams cream cheese
- 3 tablespoons/60 grams Biscoff spread
- 3.5 ounces/100 grams white chocolate, melted
Coating:
- 7 ounces/200 grams white chocolate, melted
- 2 tablespoons Biscoff spread, warmed
- 2 tablespoons Biscoff cookies, crushed
INSTRUCTIONS
- Process the cookies to fine crumbs. Transfer to a bowl and mix with the cream cheese, Biscoff spread, and melted white chocolate until evenly combined.
- Shape the mixture into 9 balls, about the size of a small ice cream scoop. Insert a toothpick into each truffle and freeze until firm, about 1 hour.
- Melt the white chocolate until smooth. Dip each truffle to coat, letting the excess drip off. Set on a parchment-lined baking sheet and remove the toothpick.
- Warm the Biscoff spread briefly until pourable, then drizzle over the truffles. Finish with the crushed cookies. Chill until set.