Biscoff Chocolate Truffles

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.

It’s not easy to find nice dairy-free chocolate truffles, so I’m planning on making boxes filled with these, original and lemon truffles as Christmas gifts – i reckon they’ll go down a treat 🙂

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

  1. Melt the chocolate over a bain marie, or in a microwave. Stir until silky and glossy with no lumps.
  2. Stir in the dairy-free cream, syrup and biscoff spread.
  3. Leave in the fridge for at least half an hour to partially set.
  4. Pour the crushed biscuits into a shallow bowl.
  5. Roll into grape sized balls and coat in the biscuit crumbs.
  6. Keep covered at room temperature until ready to eat!

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