Biscoff Truffles (Print Version)

# Ingredients:

01 - 250g Biscoff cookies.
02 - 125g cream cheese or mascarpone.
03 - 200g white chocolate.
04 - 25g Biscoff spread.

# Instructions:

01 - Process or crush Biscoff cookies into fine crumbs. Save 1 tablespoon for topping.
02 - Combine cookie crumbs with soft cream cheese until it forms a thick paste.
03 - Roll mixture into balls using melon baller or spoons.
04 - Freeze balls 30 minutes.
05 - Coat each ball in melted white chocolate. Drizzle with melted Biscoff spread and sprinkle with reserved crumbs.
06 - Refrigerate 1 hour until firm.

# Notes:

01 - Keeps 4-5 days in fridge.
02 - Can use any cookie type.
03 - Freeze balls for easier dipping.

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