Ingredients with Measurements:
- 1 cup Biscoff cookie crumbs
- 1/2 cup cream cheese, softened
- 1/2 cup white chocolate chips
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup powdered sugar
- 1 cup dark chocolate chips
- 1 tablespoon coconut oil
- Crushed Biscoff cookies for garnish
Special equipment needed:
- Food processor
- Mixing bowl
- Double boiler or microwave-safe bowl
- Baking sheet lined with parchment paper
Step-by-step instructions:
1. In a food processor, pulse Biscoff cookies until they become fine crumbs.
2. In a mixing bowl, combine Biscoff cookie crumbs, cream cheese, white chocolate chips, vanilla extract, salt, and powdered sugar. Mix until well combined.
3. Roll the mixture into small balls and place them on the prepared baking sheet.
4. Freeze the balls for 30 minutes.
5. In a double boiler or microwave-safe bowl, melt dark chocolate chips and coconut oil until smooth.
6. Dip the frozen Biscoff balls into the melted chocolate and place them back on the baking sheet.
7. Garnish the truffles with crushed Biscoff cookies.
8. Refrigerate the truffles for at least 30 minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 5 minutes
Temperature:
- Freezer: 0°F (-18°C)
- Refrigerator: 40°F (4°C)
Serving size:
- Makes approximately 20 truffles
Nutritional information:
- Calories per serving: 120
- Total fat: 8g
- Saturated fat: 4g
- Cholesterol: 5mg
- Sodium: 60mg
- Total carbohydrates: 12g
- Dietary fiber: 1g
- Sugars: 9g
- Protein: 1g
Substitutions for ingredients:
- Biscoff cookies can be substituted with graham crackers or digestive biscuits.
- Cream cheese can be substituted with mascarpone or ricotta cheese.
- White chocolate chips can be substituted with milk or dark chocolate chips.
- Dark chocolate chips can be substituted with milk or white chocolate chips.
Variations:
- Add a teaspoon of cinnamon to the mixture for a spiced flavor.
- Roll the truffles in cocoa powder or chopped nuts instead of crushed Biscoff cookies.
- Add a tablespoon of Bailey's Irish Cream or Kahlua for an adult twist.
Tips and tricks:
- Use a cookie scoop to make evenly sized truffles.
- Freeze the truffles before dipping them in chocolate to prevent them from falling apart.
- Use a toothpick to dip the truffles in chocolate for easier handling.
- Store the truffles in an airtight container in the refrigerator for up to a week.
Storage instructions:
- Store the truffles in an airtight container in the refrigerator for up to a week.
Reheating instructions:
- Truffles do not need to be reheated.
Presentation ideas:
- Arrange the truffles on a platter or in a decorative box for gifting.
Garnishes:
- Crushed Biscoff cookies
Pairings:
- Serve with a cup of coffee or tea.
Suggested side dishes:
- None
Troubleshooting advice:
- If the mixture is too sticky, add more cookie crumbs or powdered sugar.
- If the truffles are falling apart, freeze them for longer before dipping them in chocolate.
Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Store the truffles in the refrigerator to prevent spoilage.
Food history:
- Biscoff cookies were first made in Belgium in 1932.
Flavor profiles:
- Sweet, creamy, and crunchy.
Serving suggestions:
- Serve as a dessert or snack.
Related Categories
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Region: Belgian
Taste: Sweet, Creamy, Nutty, Caramel, Buttery, Cinnamon, Caramel-Like, Cinnamon-Spiced