Valentine's Day Truffles with Biscoff®

Suprise your customers on Valentine's Day with these divine Biscoff truffles—where creamy Biscoff meets white chocolate for pure indulgence

Ingredients

  • 32 (220 g) Biscoff cookies
  • 40 g cream cheese, room temperature
  • 20 g Biscoff spread
  • 2 tbsp milk
  • 250 g white chocolate (chopped into equal sized pieces or chocolate chips)

Topping:

  • 4-5 freeze dried raspberries, crumbed
  • Biscoff spread

Prepare in 7 steps

  • 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.

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