Making your own Biscoff chocolates at home is as simple as 4 ingredients and your trusty ice-cube tray! Add a little sprinkle of sea salt flakes after drizzling with the Caramilk for an ultimate sweet and salty combo.
Ingredients
Method
Sprinkle half the crushed biscuits between a 14-hole, 30ml (1½ tablespoon) ice-cube tray.
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.
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.
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.
Freeze for 20 minutes until set. Twist the ice-cube tray gently over a tray lined with baking paper to release chocolates.
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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