Truffles

I created this recipe as a quick and easy way to use up leftover Easter chocolate 🍫

I thought about truffles, because they are very easy to make and always turn out well.

I used a vegetable spreadable cheese, like Philadelphia or Valsoia.
If you want to do it at home you can follow  this recipe.

Then I added Biscoff cream for that caramel flavor I love, and it's also vegan.
If you don't have it, you can blend the Biscoff biscuits with a drop of plant-based milk until you obtain a cream.

Finally, I covered the truffles with finely crushed biscuits, but you can also use cocoa or grated coconut.

Procedure

First of all, melt the chocolate. You can do this in the microwave, heating it in 30-second increments, or in a bain-marie.

This step is important because the chocolate burns easily, so it's best to go slowly.

Then melt it and mix with a spatula until it is nice and fluid and without large pieces, it will have about 40-45 degrees C.

Then add the Biscoff cream and mix with the spatula, then add the cheese, mixing initially with the spatula to soften it and then continue with the whisk.

The whisk allows us to create a nice emulsion and therefore have a smooth and shiny cream.

The cream is already delicious so you could also use it to fill a dessert like tartlets.

Then cover with cling film to touch and leave to rest in the fridge for at least 2 hours.

This way it solidifies a little and becomes workable.

In the meantime, let’s prepare the biscuit coating.
We take the biscuits and blend them until we obtain a fairly fine powder.

Not too big but not too thin either, something in between that sticks well to the truffles.

Once the cream is ready, we move on to shaping it.
We put everything in a piping bag.
Then we make small tufts on a baking tray lined with baking paper.
You get about 24 of them, so roughly 17–18 g each.

Put it in the freezer for 30–45 minutes.
This step is essential, because otherwise they are too soft and we can't work them.

Once they are cold, we take them and shape them.
We press lightly with our fingers and then round them between our hands.

Then we pass them in the biscuit powder, covering them well.
And we continue like this with everyone.

Once ready, we put them on a plate and they are ready.