All Recipes, Dessert,

Biscoff Truffles

Instructions

  1. Crush the biscuits into fine crumbs using a food processor or by placing them in a bag and crushing with a rolling pin.

  2. Mix the filling by combining the crushed biscuits, quark, and 40 g of Biscoff spread in a bowl until a thick dough forms.

  3. Shape the mixture into about 13 small balls using your hands and place them on a tray lined with baking paper.

  4. Freeze the balls for 10–15 minutes so they become firm and easier to coat.

    Advertising

  5. Melt the coating by microwaving the white chocolate with the remaining 10 g of Biscoff spread, heating in short bursts and stirring until smooth.

  6. Let the chocolate cool slightly, then dip each truffle ball into the melted chocolate until fully coated.

  7. Place the coated truffles back on the tray and refrigerate until the chocolate sets completely.

Tip: If the chocolate becomes too thick while coating, microwave it again briefly to loosen it.

Advertising