Biscoff Truffles with Marzipan
Ingredients
- 150g speculoos biscuits
- 130g white chocolate
- 50g cream cheese
- 50g grated almonds
- 50g marzipan paste
Preparation
In a food processor, blend the speculoos biscuits into fine crumbs.
Transfer 120g of the speculoos crumbs to a bowl and set aside 30g for later use.
Add grated almonds to the bowl with the speculoos crumbs and mix well.
Melt the white chocolate either over a water bath or in the microwave.
Stir the cream cheese into the melted white chocolate, then gradually mix in the dry speculoos and almond mixture.
Place the dough in the refrigerator and let it cool for about an hour.
Take a hazelnut-sized portion of marzipan and form small balls, wrapping them with the speculoos dough.
Roll each truffle ball individually in the reserved 30g of speculoos crumbs.
Place the finished truffles in the fridge to set.