Pastry Mart: How to - Lotus Biscoff White Chocolate Truffles
Lotus Biscoff White Chocolate Truffles
Ingredients can be purchased from https://www.pastrymart.sg/
Ingredients:
220g Lotus Biscoff Crumbles
100g Philadelphia cream cheese
70g Singapore White Chocolate Compound Button
30g Lotus Biscoff Original Smooth spread
To decorate:
250g Singapore White Chocolate Compound Button
80g Lotus Biscoff Original Smooth spread
1. Start by lining a baking sheet with parchment paper.
2. Chop 70g Singapore White Chocolate Compound Button into chunks then add this to the bowl of Lotus Biscoff crumbles along with 100g cream cheese and 30g Lotus Biscoff spread, mix everything together until it forms a thick paste.
3. Roll the mixture into 22-25 equal sized balls, they will weigh between 20g each if you want to weigh them. Pop the balls onto a baking sheet and leave them to chill in the fridge for an hour.
4. Once the truffles have been setting for an hour, melt 250g of white chocolate. (Melt the chocolate using a double boiler or in 10-second intervals in the microwave, stirring in between until chocolate is melted. If the consistency is too thick for coating, thin it out by adding melted vegetable shortening or butter, 1 teaspoon at a time. Let it cool down a bit before coating the truffles to avoid cracks.)
5. Once the chocolate has fully melted, dip the truffles into the white chocolate. Roll them around to make sure they are completely covered then use a fork to take them out of the chocolate. Just use the fork to lift the truffle out of the chocolate. Pop the chocolate covered truffles back onto the baking sheet.
6. Melt 80g Lotus Biscoff spread in a microwave safe bowl, drizzle the melted spread over the top of each truffle.
7. Refrigerate truffles for at least 15 to an hour minutes for chocolate to set. Always keep truffles in the refrigerator. Able to keep 4-5 days in the fridge.