Ingredients:

  • 250g Biscoff Biscuits
  • 125g cream cheese, softened
  • 32g Biscoff Cookie Butter, melted
  • 1 pinch sea salt
  • 200g white chocolate melting wafers
  • 15g Biscoff Spread for drizzle
  • 1 tbsp reserved Biscoff crumbs

Instructions:

  1. Pulse the Biscoff biscuits in a food processor until they reach a fine, sand-like texture. Reserve 1 tablespoon of crumbs for the final garnish.
  2. In a large mixing bowl, combine the fine biscuit crumbs, softened cream cheese, melted cookie butter, and sea salt until a dense dough forms.
  3. Using a small cookie scoop, portion the mixture into 24 even balls. Roll between your palms until smooth and place on a parchment-lined baking sheet.
  4. Refrigerate the truffle centers for at least 1 hour to firm up.
  5. Remove the truffles from the fridge and let them sit at room temperature for 5 minutes to prevent the chocolate shell from cracking.
  6. Melt the white chocolate in a deep microwave-safe bowl in 30-second increments. Dip each truffle into the chocolate, allowing the excess to drip off before returning to the parchment.
  7. Melt the remaining tablespoon of Biscoff spread and drizzle over the truffles. Sprinkle with the reserved biscuit crumbs before the chocolate sets.