Chocolate and Biscoff Truffles

Free

Difficulty: Low
Time: 15 min (plus resting time)
Quantity: 24 truffles
Type: Snacks and Small Pastries
Dietary requirements: Nut-free Cream-free Sugar-free Vegan

Ingredients

90 g dark chocolate

85 g Biscoff cream (Lotus)

250 g plant-based spreadable cheese

100 g dry biscuits like Biscoff (Lotus) or digestive

I created this recipe as a simple and quick way to use leftover Easter chocolate 🍫 I thought of making truffles because they're extremely easy to make and always turn out well. I used a plant-based spreadable cheese, like Philadelphia or Valsoia. If you want to make it at home you can follow this recipe: click here Then I added Biscoff cream for that caramelized flavor I love, and it's also vegan. If you don't have it, you can blend Biscoff biscuits with a splash of plant-based milk until you get a cream. Finally, I coated the truffles with finely ground biscuits, but you can also use cocoa or desiccated coconut.

Method

First of all melt the chocolate; you can do this step in the microwave heating in 30-second intervals, or in a double boiler. This step is important because chocolate burns easily, so it’s better to go slowly. Melt it and stir with a spatula until it’s smooth and without large pieces; it will be around 40-45 °C.

Then add the Biscoff cream and mix with the spatula, then add the cheese, initially mix with the spatula to soften it and then continue with the whisk. The whisk allows us to create a nice emulsion and thus have a smooth and shiny cream. The cream is already delicious as is, in fact it could also be used to fill a dessert like tartlets. Cover with cling film directly on the surface and let rest in the fridge for at least 2 h. This way it firms up a bit and becomes workable.

In the meantime we prepare the coating. Take the biscuits and blend them until you obtain a fairly fine powder. Not too coarse but not feather-light either, a middle ground so it sticks well to the truffles. When the cream is ready, proceed to shaping. Put everything in a piping bag. Then make small dollops on a baking tray lined with parchment paper. You get about 24, so roughly 17–18 g each. Put in the freezer for 30–45 minutes. This step is essential, otherwise they’re too soft and we can’t work them.

Once cold, take them and shape them. Gently press with your fingers and then roll between your hands. Then roll them in the biscuit powder, covering them well. Continue like this with all of them.