I can’t think of a better time to make homemade chocolates than Christmas. They’re little cosy luxuries that fit perfectly with the festive season; either as an edible gift or simply a after-dinner (or anytime) treat.
You know, I do get my inspiration from funny places! The other week I was going out at lunchtime at work and walked past a doughnut shop. To be honest, they didn’t look too appealing, just over the top super sugary giant confections, but the chocolate and Biscoff variety caught my eye. I know it’s a winning combo and suddenly the idea of Biscoff flavoured chocolate truffles, rolled in Biscoff biscuit crumbs came to mind. I immediately started planning my experiments, working out the exact details of the recipe. I was correct, it’s a fabulous and rather morish combination. The mix of dark chocolate with sweet spicy Biscoff gives a wonderful warm hug of wintery spice in a luxurious chocolate truffle case.
Biscoff Chocolate Truffles
(dairy-free, egg-free, nut-free, sesame-free, vegan and vegetarian)
makes approx. 15 truffles
110g dairy-free dark chocolate
2 tbsps dairy-free cream
1 tbsp golden or maple syrup
1 tbsp Lotus Biscoff spread
6 Lotus Biscoff biscuits, crushed
- Melt the chocolate over a bain marie, or in a microwave. Stir until silky and glossy with no lumps.
- Stir in the dairy-free cream, syrup and biscoff spread.
- Leave in the fridge for at least half an hour to partially set.
- Pour the crushed biscuits into a shallow bowl.
- Roll into grape sized balls and coat in the biscuit crumbs.
- Keep covered at room temperature until ready to eat!