{"id":18010,"date":"2021-06-26T08:00:01","date_gmt":"2021-06-26T07:00:01","guid":{"rendered":"https:\/\/www.janespatisserie.com\/?p=18010"},"modified":"2022-12-19T13:06:30","modified_gmt":"2022-12-19T13:06:30","slug":"biscoff-truffles","status":"publish","type":"post","link":"https:\/\/www.janespatisserie.com\/2021\/06\/26\/biscoff-truffles\/","title":{"rendered":"Biscoff Truffles!"},"content":{"rendered":"

Easy cheesecake biscoff truffles with a white chocolate coating and even more biscoff! <\/h2>\n

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Biscoff truffles<\/h3>\n

Let’s be honest now, I’m not even sure why I haven’t posted these before?! Biscuit truffles are one of the easiest things you can make as it takes so few ingredients, and it’s hard to get them wrong! <\/p>\n

I have been craving biscoff pretty much every day of my life since I found out it existed and I am alright about that… it is utterly delicious and I always want to develop something else with it that I know I am going to love. I already have a biscoff recipe for cheesecake<\/a>, rocky road<\/a> and brownies<\/a>…. its now time for truffles!<\/p>\n

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Biscoff mixture<\/h3>\n

I have made these countless times myself but it was my friends birthday recently and she made a request, so I used it as an excuse to make them again and thought I may as well post it on my blog this time, because you guys want them too. <\/p>\n

For the biscoff truffle mixture you want to use the biscoff biscuits crushed into a fine crumb, and then mixed with soft cream cheese. It may sound a little odd if you haven’t made truffles like these before but trust me!<\/p>\n

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Cream cheese<\/h3>\n

I use either Philadelphia original or mascarpone when I make these – and it really is that basic. I find using a food processor much easier than anything else as it blends the biscuits to a fine crumb, and then also mixes in the cream cheese. <\/p>\n

If you prefer things a little sweeter, you can add in a bit of icing sugar so bring that sweetness up, but that is entirely optional. You don’t have to, and they are delicious enough as it is without the sugar! <\/p>\n

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Shaping truffles<\/h3>\n

After I have made the mixture, I use a melon scooper, or a meat-baller, or even just two teaspoons to portion the truffles. It’s super easy to roll them into a ball shape, and then I freeze them to solidify them for quickness! <\/p>\n

Once they’ve frozen I carefully melt the white chocolate until smooth, in the microwave, and then make sure my biscoff is runny for the drizzle (with a spare two biscuits worth of crumbs for the decoration!). <\/p>\n

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Truffle coating<\/h3>\n

I dunk the truffles into the white chocolate<\/a>, and place them carefully onto a lined tray. I think quickly drizzle over a little bit of melted Biscoff spread, and sprinkle on some biscuit crumbs!<\/p>\n

I use this tool set when decorating my truffles<\/a> because I find it easier to lift the truffles in and out of the chocolate without getting too thick a coating, or covering myself in chocolate by accident! <\/p>\n

Repeat this process until all of your biscoff truffles have been coated, and leave them to set in the fridge for a couple of hours until the chocolate is solid. And then of course… enjoy!! x<\/p>\n

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Biscoff Truffles!<\/h2>\n\t\t
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Easy cheesecake biscoff truffles with a white chocolate coating and even more biscoff!<\/span><\/div>\n