I’m not sure when Lotus Biscoff spread first made an appearance in the UK but when it did I wasn’t really sure what I was supposed to do with it. Someone said to put it on toast but that just seemed like spreading biscuits onto toast which just seemed a bit odd to me.
Recently though Lotus biscoff spread and biscuits are everywhere and I have seen recipes for biscoff cheesecake (on my list to try!), cakes, cupcakes, rocky road, blondies and brownies but today I am going to share a recipe for some biscoff truffles.
These no bake Truffles are a little bite of sweetness, they only use 4 ingredients and are super simple to make.
All you need is Biscoff spread, Biscoff biscuits, cream cheese and white chocolate and that’s it!
I have the full recipe and method written below or if you prefer I also made a video which you can find on our youtube channel – Thetwinsandme
If you make these Truffles don’t forget to take a picture and tag me on Instagram
Biscoff Truffles
Equipment
- Scales
- mixing bowl
- spoon
- baking paper
- Sandwich bag
- Rolling Pin
- Forks
- Tray or plate
Ingredients
- 120 g lotus Biscoff Biscuits – Plus a little extra for decoration
- 70 g Cream Cheese
- 50 g Biscoff spread
Truffle shell
- 120 g White Chocolate
- 60 g Biscoff Spread
Instructions
- Put the Biscoff biscuits into a sandwhich bag and twist the top to stop the biscuit from coming out.
- Crush the biscuits in the bag with a rolling pin to form crumbs. You can also place the biscuits in a bowl and use the end of the rolling pin or similar to crush the biscuits.
- Once you have crumbs, tip them into a mixing bowl, add the cream cheese and biscoff spread and mix well. The mixture will start to to stick together.
- Take a spoon full of the mixture, roll into a ball and place on a tray/plate lined with baking paper. Repeat this with all the mixture.
- Melt the white chocolate either in the microwave or by using a double boiler.
- Once the chocolate has melted, add the Biscoff spread and mix well.
- Using 2 forks, dip a truffle into the chocolate mixture ensuring the whole truffle is covered. Allow some of the chocolate to drip off before placing back on the baking paper. Repeat this with all the truffles.
- Using a little extra crushed biscuits, sprinkle on to the top of the truffle.
- Place the truffles in the fridge for about an hour.
- Store in the fridge.
Amy