Cookie Butter Truffles (Print-Friendly Version)
Creamy truffles packed with cookie butter, white chocolate, and cream cheese that chill into a tasty little treat.
# Ingredients List:
→ Main
01 -
Softened 225 g cream cheese
02 -
Heated 120 g white cake mix
03 -
125 g Biscoff cookie spread
→ Covering
04 -
Melted 60 g Biscoff cookie spread
05 -
340 g white chocolate chips, melted
# Detailed Cooking Steps:
01 -
Let the drizzled truffles chill or sit at room temp until the chocolate and cookie spread harden.
02 -
Heat the cookie spread in the microwave for about 20 to 30 seconds until runny. Drizzle it over the white chocolate cover using a spoon or piping bag.
03 -
Warm the white chocolate chips in a microwave-safe bowl, stirring every 20 to 30 seconds until smooth. Use a fork or toothpick to dip each cold truffle, then let extra drip off. Put them back on the lined tray.
04 -
Pop the truffles in the fridge for at least an hour until they’re nicely firm.
05 -
Take about 15 grams of mixture and roll it into a ball with your hands. Keep doing this till you’ve used all the mix, then set the balls on a baking sheet covered with parchment paper.
06 -
Beat cream cheese in a bowl till smooth. Add cookie spread and stir well. Slowly fold in the heated cake mix until the blend is even.
07 -
Place the white cake mix on a microwave plate and heat for 30 seconds intervals, stirring each time, for about 1 to 2 minutes. Let it cool completely before using.
# Helpful Hints:
01 -
Heating the cake mix gets rid of germs to keep it safe.
02 -
Make sure the truffles are firm before you dip them for best results.
03 -
Using good white chocolate helps make the coating shiny and smooth.