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Cooking
Lotus Biscoff Truffles
· 100 servings
Making the dough
Crush the biscuits and mix them with the mascarpone and Lotus Biscoff spread, kneading well until you get a smooth, workable dough.
Shaping the balls
Roll the dough into small balls and place them on baking paper – but don't bake them! Instead, pop them in the fridge to chill for 30 minutes.
Water bath
Melt the chocolate over a water bath, gradually stirring in the cream. The mixture should be fairly thick, so the balls coat nicely and the chocolate doesn't run straight off.
Dipping in chocolate
Using two spoons, take the balls out of the fridge and dip them into the melted chocolate, then place them on a tray lined with baking paper.
Decorating
To finish, I sprinkled the truffles with crumbled Lotus Biscoff biscuit.
Storage
Store in a cool place, ideally in the fridge.