Break your white chocolate into chunks and then melt in a microwavable bowl in your microwave, checking and stirring every 10 seconds until ready. Leave to cool until just warm, otherwise, it will melt your truffles when they are dipped in.
Crush your Biscoff biscuits as you did before until sand-like and place in a bowl.
Place your cocoa powder in a small bowl.
If using, melt your Biscoff spread until runny if. Again you can do this in your microwave.
Scoop out a teaspoon of your truffle mixture, ensuring you dig down to the base so that you have a portion of all three layers on your spoon. Each spoonful should weigh about 12 grams.
Roll into a ball - see Notes below for a useful tip - don't worry if your Biscoff centre breaks up a little.
Immediately roll in either cocoa powder, crushed Biscuits or white chocolate and then place in a petit four case. When rolling in white chocolate it is easier to pop the truffle into the chocolate and then scoop it over until covered. Then remove life out with your fork.
Drizzle with your melted Biscoff spread if using.
Leave to set.