Lotus Biscoff Truffles
· 100 servings
Make the dough
Crush the biscuits, then mix with the mascarpone and Lotus Biscoff spread. Knead thoroughly until you get a smooth dough.
Shape the balls
Roll the dough into balls and place them on baking paper - but don't bake them! Instead, pop them in the fridge to chill for 30 minutes.
Prepare the chocolate coating
Melt the chocolate in a bain-marie, gradually stirring in the cream. The mixture should be fairly thick, so the balls coat nicely in the chocolate without it running straight off.
Dip in chocolate
Take the balls out of the fridge and, using two spoons, dip them into the chocolate. Place them on a tray lined with baking paper.
Decorate
To finish, I sprinkled the truffles with crumbled Lotus Biscoff biscuit.
Storage
Keep chilled, ideally in the fridge.
