No Bake Biscoff Truffles

🧂 Ingredients

• ½ cup Heavy whipping cream
• 7 oz Dark Chocolate Couverture
• 11 Lotus Biscoff Cookies
• ¼ cup Unsweetened Cocoa Powder

  for rolling

Instructions

• 1 In a medium-sized bowl, break the couverture into pieces and place them inside.
• 2 Meanwhile, bring the whipping cream to a boil in a small saucepan.
• 3 Once the whipping cream starts to boil, empty it over the prepared couverture
  pieces and let it sit for about 5 minutes.
• 4 Then whisk until smooth and a lovely chocolate cream forms.
• 5 Set the mixture aside and use the universal chopper to crush the Biscoff cookies
  into crumbs.
• 6 Now mix the Biscoff cookie crumbs with the previously prepared chocolate cream
  until they are well combined.
• 7 Cover the mixing bowl with a lid or plastic wrap and refrigerate the truffle
  mixture for 8 hours (preferably overnight).
• 8 Prepare the cocoa powder in a small loaf pan.
• 9 Set out 15-20 paper chocolate molds and a pair of disposable gloves.
• 10 Take the chilled Biscoff cookie chocolate mixture out of the fridge and start
  making the truffles immediately.
• 11 Using a teaspoon, prick off small pieces and roll them between your hands to
  form a small ball.
• 12 Once rolled, drop them into the loaf pan with cocoa, swirl the pan back and
  forth briefly to coat the truffles well with cocoa, and then immediately roll
  the next one.
• 13 If the Biscoff chocolate mass becomes too soft, put it in the refrigerator in
  between.
• 14 During this additional cooling time, divide the finished pralines among the
  set-up paper chocolate cups and store them in a cookie tin.
• 15 Place the filled cookie tin back in the refrigerator, so the chocolate candies
  do not become too soft.

Nutrition Info