Biscoff Truffles (Print Version)

# Ingredients:

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

# Instructions:

01 - Process or crush Biscoff biscuits into fine crumbs. Reserve 1 tablespoon for topping.
02 - Add cream cheese to crumbs, mix until it forms a thick paste.
03 - Portion and roll mixture into balls using melon baller or spoons.
04 - Place truffles on lined tray and freeze 30 minutes.
05 - Melt white chocolate in one bowl and Biscoff spread in another.
06 - Coat each chilled truffle in white chocolate, place on clean lined tray.
07 - Drizzle with melted Biscoff spread and sprinkle with reserved crumbs.
08 - Refrigerate 1 hour until fully set.

# Notes:

01 - Keeps 4-5 days in fridge.
02 - Can use any chocolate for coating.
03 - Works with other cookie varieties.

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