Biscoff Truffles
If you are a fan of those addicting little Lotus Biscoff cookies, these chocolate-covered Biscoff truffles will be your new favorite. Similar to Oreo truffles but with the lovely little cinnamon cookies instead
Equipment
- food processor
- baking sheet
- double-boiler
- cookie scoop
Ingredients
- 1 sleeve Lotus Biscoff Cookies 8.8 ounce size
- 5 ounces cream cheese softened and room temperature
- 8 ounces milk chocolate chips
Instructions
- Be sure the cream cheese is soft.
- Using a food processor, add ⅓ of the sleeve of Biscoff cookies to the bowl with the blade for chopping in place. With the lid on, process until the cookies are the consistency of coarse sand. Add them to a medium-sized mixing bowl.
- Repeat 2 more times to crush the cookies. All of them should be ready now and in the bowl.* RESERVE 1 tablespoon of the crumbs and set aside. This will be used to sprinkle on top later to decorate.
- Next, add the cream cheese to the cookie crumbs. Using a wooden spoon and your hands, combine the two together. Once there are no loose crumbs, the mixture is ready.
- Prepare a baking sheet with a layer of foil.
- Using a cookie scoop or spoon, scoop out 1 tablespoon of mixture at a time. Roll in your hands and then place each one on the prepared baking sheet. There should be about 16 cookie balls. Once they are all done, place the baking sheet in the refrigerator to chill while you melt the chocolate chips.
- Use a double boiler (or see below for my equipment alternates) to slowly melt the chocolate chips over low heat. In the bottom pot, place 1-2 inches of water and bring to a boil. Reduce the heat to low and then place the top part of the double boiler over the simmering water. Add chocolate chips to the top section and stir slowly as it melts. This will take about 5 minutes for it to be completely smooth.
- CAREFULLY (steam will be hot) Remove the melted chocolate from the stove and place it on the counter. Remove the tray of cookie balls from the refrigerator so you can begin rolling them in the chocolate.
- Using two spoons, dip each in the chocolate and then add a cookie ball to one spoon. With the other spoon filled with chocolate roll it over and around the ball to coat on all sides.
- As you coat each in chocolate, place them back on the foil-lined baking sheet. You can sprinkle some of the cookie crumbs you reserved from earlier on top of the chocolate to decorate.
- Once all of the truffles are covered in milk chocolate, place the tray in the refrigerator. Let them chill for 2-3 hours.
- Once the chocolate coating is hard, they are ready to eat. ENJOY!
- These chocolate-covered truffles are best stored in the refrigerator. Store them in an air-tight container in the refrigerator for up to a month.Truffles also freeze very well to enjoy later. Store them in an air-tight container for up to 3 months. To defrost, place them in the refrigerator for 24-48 hours to be soft enough to bite into again.
Notes
STORING:
Store them in an air-tight container in the refrigerator for up to a month or 3 months in the freezer. To defrost, place them in the refrigerator for 24-48 hours to be soft enough to bite into again.
Nutrition
Calories: 164kcalCarbohydrates: 19gProtein: 1gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gCholesterol: 9mgSodium: 28mgPotassium: 52mgSugar: 8gVitamin A: 119IUCalcium: 19mgIron: 0.01mg
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