Biscoff spread is my newest addiction, probably because it’s so sweet, that it should be illegal for people like me. I still can’t believe how good this Biscoff cheesecake is every time I make it, but to be honest, sometimes I’m just too lazy to make a cheesecake.That’s the reason why these truffles that I first tried at a friend’s party, is my new favorite Biscoff treat to make. The truffles were made with white chocolate and coated in crushed Biscoff cookies, which was way too sweet, even for me. So to cut some of that sweetness, I made mine with bittersweet chocolate and white chocolate, and I used coconut to coat them. Now they’re perfect!
- 4 ounces (115g) semisweet or bittersweet chocolate, coarsely chopped
- 4 ounces (115g) white chocolate, coarsely chopped
- 1 cup (240 g) Biscoff Cookie Butter spread
- ¼ cup desiccated or shredded coconut, for rolling
- Place chocolate and Biscoff spread in a heatproof bowl and microwave in 30-second increments, stirring between each, until melted and smooth. Cover and place in the fridge until set, at least 2 hours.
- Place coconut in a small bowl and set aside. Take chocolate mixture out of the fridge. Using an ice cream scoop, spoon, or melon baller, scoop out a section and form into 1-inch (2½ cm) balls with your hands. Roll each ball in coconut.
- Store truffles in the fridge in an airtight container. Take them out of the fridge 15 minutes before serving so they'd be soft.
- Truffles keep well in the fridge for up to a week, or in the freezer for a month. To thaw, leave them in the fridge overnight.