BISCOFF TRUFFLES
- 200 g finely crushed Lotus Biscoff cookies
- 120 g smooth cream cheese
- 80 g Lotus Biscoff spread
- ½ cup white chocolate
Mix these together until combined. Roll into balls (I used a tablespoon for each).
Melt half a cup of white chocolate with 5 tablespoons of Lotus Biscoff spread together until smooth.
Roll each ball in the chocolate mix and place in a small cupcake paper cup.
Place in the fridge until hardened.
Decorate as desired.
Roll each ball in the chocolate mix and place in a small cupcake paper cup.
Place in the fridge until hardened.
Decorate as desired.
YUMMY!!!!
Recipe and photo: Dalila De Barros Viljoen
