Nutella and Biscoff Truffles
Happy Friday…well almost the end of the Friday! LE Sigh…but It’s weekend, yeyy! More sleep or work for some HA! I am working like a busy bee; weekends are always working for me in some form or shape and on top I feel emotional this weekend because my oldest one is away from home for the first time…double le sigh! Yep! It’s Symphonic band competition, and I miss him so much, but I know he is having fun and enjoying with all his friends.
I love having sweet anything everyday, in moderation of course but in reality I am more going toward savory, rather than sweets.
Ever since I got box of these yummy cookies I really had to branstorm what I could make with Biscoff cookies, other than maybe crust for some kind of tart…well, that went well. Ahem! Anyhooo…this is how Nutella and Biscoff truffles were born! These are addictive, pretty delicious and yes, they were my guilty pleasure one beautiful morning.
No baking required, takes about 10 minutes to prep and 15 minutes to make them…not so bad for dessert!Huh?
Oh! And watch out on the calories…although one is really enough, you will reach for second or third…don’t say that you were not warned!
Since the Easter is coming up, I thought how cute it would be to pack them in these adorable baskets….whatcha think?
Let’s get started….
The taste of the truffles is amazing. Soft, and it melts in your mouth…I actually didn’t need chocolate egg in the middle but it was fun for the kids.
I know it might not be everyone’s cup of tea, but for me it was pretty darn awesome!
Serves 4-5 | Total time: 25 minutes
prep time: 10 min. | make time: 15 min. | cooling time: 30 min.
- 8 oz Biscoff Cookies, crushed (more if needed) + one for garnish
- 1/2 cup nutella spread
- 1/2 cup Biscoff Spread
- 1 Tbs. Cream Cheese Spread
- Pinch of salt
- Chocolate eggs
- Crush cookies in a ziplock bag or in food processor.
- In a food processor add nutella, biscoff Spread, cream cheese, salt and mix in crushed cookies.
- Process, and add more crushed cookies if needed to make thick enough consistency so you can roll them into ball.
- With your hands make a patty and place in the middle chocolate egg. Close it, and wrap the mixture around chocolate egg, and make balls. Slightly add pressure so the ball could form, place on lined container with parchment paper; Continue making until all the mixture is gone.
- Place it in the fridge for at least 30 minutes (overnight is fine too).
- Sprinkle little bit of crushed biscoff cookies on top of each truffle/ball.
Make sure to work fast, and you may make your hands wet or wear gloves.
You can add more cookies if the mixture is too sticky.
You can add any chocolate, or nuts in the middle of the truffle. Also you can dip them in the chocolate to have chocolate crust.