Buttery Truffles

  • 16 Oct - 22 Oct, 2021
  • Mag The Weekly
  • Cookery


· 1 cup Biscoff Cookie Butter

· 115 g dark chocolate

· 115 g white chocolate

· 75 g cream cheese

· 8 biscoff cookies


Chop the chocolate and place in a heat proof bowl. Add cookie butter and place the bowl over a pot with simmering water (double boiler). Melt the chocolate completely. Remove from heat, add cream cheese and stir until combined and smooth. Cover and refrigerate for one hour or until set. Meanwhile, crush the cookies into fine crumbs. Scoop out the batter and roll into small balls. Roll each ball in the crushed cookies. Refrigerate until ready to serve.