I recently revealed my new obsession with Biscoff spread. It's a caramelized cookie mixture that's full of cinnamon and ginger with warming notes of toffee.
I've been playing around making cookies, sundaes, and toppings for pancakes. But I wasn't satisfied. I wanted to utilize the taste of the spread without keeping its appearance. I wanted it to be my secret ingredient in a treat that would make people ask, "What's in these?"
Then the light bulb moment. Making chocolate truffles is one of the easiest things in the world. The building block is a combination of chocolate and heavy cream that is melted together, then frozen and shaped. I could easily swirl in Biscoff spread to create a candy that was far more complex in taste than its five (or four if you skip the garnish) ingredients would imply.
These truffles take virtually no time or effort, but the result is a little bite of happiness. Each truffle tastes like a chocolate covered Biscoff cookie, and they literally melt in your mouth.