Preparation

• 1

  Place the Biscoff® cookies in a food mixer and blend until a fine sand-like consistency. Keep 1 tbsp of crushed Biscoff® cookies aside for topping.

• 2

  Add the cream cheese and Biscoff® Spread to the ground cookies and mix it together. Slowly add the milk, 1 tablespoon at a time, until the dough comes together.

• 3

  Transfer to a bowl and place in the fridge for 30 minutes.

• 4

  Line a baking sheet with wax paper or parchment paper.

• 5

  Take the chilled dough and form into balls. Put them on the baking sheet and place in the fridge for another 10 minutes.

• 6

  Melt white chocolate and temper the chocolate. Dip the balls in the melted chocolate and place them back on the baking sheet. Decorate with melted Biscoff® Spread and sprinkle the remaining crushed Biscoff® cookies on top of the truffles.