Ingredients
2 Biscoff biscuits, roughly crushed
290g bag milk chocolate melts
1/3 cup Biscoff spread (crunchy or smooth)
50g Caramilk chocolate, melted
Method
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Sprinkle half the crushed biscuits between a 14-hole, 30ml (1½ tablespoon) ice-cube tray.
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Melt half the milk chocolate melts in a microwave safe bowl until melted and smooth. Dollop into the ice-cube trays, then tap the tray on the bench to level.
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Transfer Biscoff spread to a snaplock bag and snip one edge off to form a piping bag. Pipe spread on top of chocolate, then sprinkle with remaining crushed biscuits.
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Melt remaining milk chocolate in a microwave until melted and smooth. Dollop into the ice-cube trays, then tap the tray on the bench to level.
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Freeze for 20 minutes until set. Twist the ice-cube tray gently over a tray lined with baking paper to release chocolates.
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Drizzle over melted Caramilk and allow to set before serving.
Cook's tips
- Milk chocolate melts set quickly which means it’s a good idea to melt in two batches for these truffles.
- You can use a teaspoon to dollop the Biscoff spread in, but making a DIY piping bag with a snaplock bag makes it easier to distribute.
- Don’t crush the biscuits too finely as you want chunky pieces through the truffles.
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