Easy cheesecake biscoff truffles with a white chocolate coating and even more biscoff!
Soft cream cheese/mascarpone
Using a food processor, or a bowl with a rolling pin, finely crush the biscuits to a fine crumb.
Reserve 1tbsp of biscuit crumbs for now.
Add the soft cream cheese to the rest of the biscuit crumbs and pulse in the food processor until the mixture combines into a thick paste, or mix together in the bowl.
Once mixed, portion the truffle mixtures using a melon baller, or two teaspoons for example and roll each truffle into a ball.
Place the truffles on to a lined tray or plate and freeze for 30 minutes.
Once they have chilled, melt the white chocolate in a bowl until smooth.
In another really small bowl, melt the biscoff spread. Get the reserved biscoff crumbs from earlier ready too.
Carefully dunk each truffle into the white chocolate and coat, and place onto a clean lined tray. Drizzle with a small amount of biscoff spread, and sprinkle on a few crumbs!
Repeat until all the truffles have been decorated.
Refrigerate the truffles for an hour or so to finish setting, and then enjoy!
These truffles will last for 4-5+ days in the fridge.
You can coat the truffles in whatever chocolate you want, I just use white chocolate as I love the combination of flavours!
You can use other biscuits as well = Oreos, custard creams etc etc!
© Jane's Patisserie - www.janespatisserie.com - @janespatisserie