100g Lotus Biscoff biscuits (plus 2 biscuits for topping)
100g White chocolate
60g soft cream cheese
40g Lotus Biscoff Spread and 50g Lotus Biscoff Spread
Put the biscuits in a bag and bash with a rolling pin to make crumbs. Mix in cheese and 40g Biscoff spread until combined. Roll mixture into balls and put on a baking tray. Put the truffles in the freezer for 20 minutes or chill in fridge for an hour or so.
Melt the white Chocolate with the 50g Biscoff spread to make a coating for the truffles. Roll each truffle in the bowl of melted coating and put truffles on a baking tray lined with parchment. Crush the two Biscoff biscuits and sprinkle crumbs on the coated truffle whilst it is still wet. Return to truffles to fridge or freezer to set for at least half an hour.
Truffles can be put into petit four cases if you wish.
Depending on the size, this recipe makes about 12 truffles. Because of the cheese, leave them in the fridge until ready to serve.
LILY LOVES BAKING 