Biscoff and Chocolate Truffles
Biscoff and Chocolate Truffles with a crunchy Biscoff centre, enveloped in a soft, creamy dark chocolate ganache and finished off with a variety of toppings! And so EASY to make!
Servings: 30 truffles
Calories:
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Alter quantities (metric only) 30 truffles
Here's what you'll need...
- Small serving dish 12x18cm
- Heatproof bowl
- Small saucepan
- Knife or small pallette knife
- Teaspoon
- Petit four cases
- Fork
Ingredients you'll need...
Biscoff Truffles
- 200 g Dark chocolate minimum 70% cocoa solids
- 2 teaspoon Butter softened
- 100 g Lotus Biscoff spread
- 8 Lotus Biscoff Biscuits
- 150 ml Double cream (US = heavy cream = 10 tablespoons)
- ½ teaspoon Vanilla essence
Biscoff Truffle Coating
- 4 Lotus Biscoff biscuits
- 100 g White chocolate
- 2 tablespoon Cocoa
- 2 tablespoon Lotus Biscoff spread
Here's what we do...
Biscoff and Chocolate Truffles
Chocolate Ganache
- Grate (or chop very small) your dark chocolate and place into your heatproof dish.
- Heat your cream until it just starts to simmer, then pour over your chocolate.
- Stir until melted, smooth and silky.
- Add your softened butter and vanilla essence and stir until fully mixed together.
- Place in your refrigerator to chill, 20 minutes should be enough.
- Mix again, ensuring any solidified butter is incorporated. Using a fork is very good for this.
- Place half of your ganache into your serving dish and level with your knife/palette knife then refrigerate for 20 minutes. Refrigerate the rest of your ganache as well.
Biscoff Truffle Layer
- Crush your Biscoff biscuits either in a food processor or by placing them into a food bag, sealing and whacking with a rolling pin until sandlike.
- Heat your Biscoff spread until runny, 10-20 seconds in your microwave should be enough.
- Mix in your crushed Biscoff biscuits.
- Pour over your chocolate ganache and level out.
- Refrigerate for 20 minutes or until set.
- Cover with the remainder of your chocolate ganache.
- Refrigerate again for 20 minutes, until just set.
Biscoff Truffle Coating
- 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.
Supporting Notes
- If your chocolate is a little to hard to roll into balls simply leave it to soften at room temperature for half an hour or so to soften.
- Coat your hands in a light layer of flavourless oil before rolling your truffles so that they don’t stick to your hands. This also helps the toppings to stick to your Biscoff and Chocolate Truffles.
- Don’t worry if your Biscoff Centre breaks up when you roll your truffles, it will still remain in chunks and create a lovely marbled effect throughout your Biscoff truffle.