Preparation time
20min
Total time
20min
Portion
32
piece(s)
Level
easy
Ingredients
Biscoff Truffles
- 500 g biscuit of choice, Lotus/biscoff biscuits
- 225 g cream cheese, Not reduced fat or lite varieties
- 140 g biscuit of choice, Lotus/biscoff spread. Chunky or smooth
Chocolate icing
- 300 g white chocolate
- 100 g biscuit of choice, Lotus/biscoff spread, smooth variety is best
- 30 g biscuit of choice, Lotus/biscoff spread, smooth variety OPTIONAL
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- I couldn't write biscoff or biscoff spread into the known list of ingredients, but I'm sure if you've found this recipe you know your in for a biscoff treat
- Line a large flat baking tray with baking paper. Remove cream cheese from the fridge
- Add 250g of biscoff biscuits to Thermomix bowl. Crush 4 seconds speed 7. Transfer to a big bowl and repeat with remaining biscuits and top into bowl too
- No need to clean the mixing bowl. Weigh in biscoff spread and warm 1:30 40°C speed 1
- Scrape down the sides and weigh in cream cheese. Beat for 20 seconds on speed 4
- Scrape down the sides and mix again 10 seconds speed 5
- Scrape down the sides of the bowl and add biscuits. 20 seconds speed 6 to incorporate. Tip mixture into the big bowl you had your biscuit crumbs in earlier, and give a good mix by hand if needed
- Roll out into balls, I got 32 but if you want bigger or smaller then go ahead and make them the size you wish
- Place in the fridge or freezer while you sort the chocolate icing
- Weigh out 300g white chocolate and 100g smooth biscoff spread. I melted mine in a glass jug in the microwave. Once melted allow to cook for 5 minutes
- Using 1 or 2 forks quickly roll each truffle in the chocolate mix and place back on the lined tray. Repeat until they are all coated
- If you wish and have leftover icing, add in an additional 30g of smooth biscoff spread, give a good mix and melt if needed. Pour into a piping bag/small glad bags and snip off the end. Working quickly drizzle over to create a 2 tonal effect. You can crush up extra biscoff biscuits and sprinkle on top too
- Place back in the fridge until ready to serve
Tip
These freeze really well and last in the fridge for up to a week
Thermomix Model
-
Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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