Yes you read right... Biscoff Truffles... Oh my! I cannot tell you in words just how delicious these little nuggets of joy are so you'll just have to whip some up for yourself.
This recipe is super simple to make and these guys will keep well in your fridge just waiting for that 3pm slump.
To make 12 Biscoff Truffles, you'll need:
100ml double cream
100g milk chocolate
100g Lotus Biscoff spread
50g Lotus Biscoff biscuits
Measure the cream into a small saucepan and put on a low heat. Keep an eye on it so it doesn't burn. While the cream is warming up, roughly chop the milk chocolate into small pieces and put into a heatproof bowl. When the cream begins to bubble, take it off the heat and pour over the top of the chocolate. Keep stirring until all the chocolate has melted and you have a smooth mixture. Next up, add the Biscoff spread and stir well. Pop the bowl into the fridge for an hour or two until.
While you wait, place the biscuits into a sandwich bag and bash gently with a rolling pin until they resemble fine bread crumbs. Set aside.
Once the mix is cold enough to handle, take it out of the fridge. Take a spoon of the mixture and roll it in the palm of your hands until it forms a ball. Roll the ball into the biscuit crumbs, covering the outside, and pop aside on a plate. Repeat this process with the rest of the mixture and you should get about 12 truffles depending on the size. Put the plate of truffles back into the fridge for about an hour to set.