Monday, March 11, 2013

A Weekend Gourmet Recipe Flashback...Featuring Biscoff-Toffee Easter Truffles

Last Easter, I shared my original recipe for fabulous and colorful Biscoff-Toffee Easter Truffles. The filling is made with Biscoff cookies and spread, so the truffles are  full of spicy-sweet goodness! The truffles were so decadent -- and cute -- that I wanted to share them again this year. I made sure to do so early enough that you can whip up a batch for any upcoming Easter festivities on your calendar in the next couple of weeks! These truffles are super-easy to make, and they're a fun project if you have little ones who like to help in the kitchen. They can be made in about an hour, and you can get as creative as you like. I opted to coat my truffles in pink-tinted candy melts and a variety of Spring-themed sprinkles, but have fun and express your individual creativity. Making these truffles is a lot like decorating Easter eggs...only you've got about two dozen truffles to enjoy when you're done. But, you might want to hide them to keep them all to yourself once you taste one!

Biscoff-Toffee Easter Truffles
a Weekend Gourmet Original

Step 1: Add an 8-ounce package of Biscoff cookies (32 cookies) to the bowl of a food processor and process into fine crumbs. Place the crumbs in the bowl of a stand mixer. Add 6 ounces Philly White Chocolate Indulgence Cream Cheese (or 6 ounces softened regular cream cheese), 1/2 cup Biscoff Crunchy Spread, and 1 tbs. vanilla bean paste/vanilla extract. Combine the ingredients on low speed just until the mixture is combined and looks a bit like mud. Then, add 2/3 cup toffee pieces and mix on low until the toffee bits are evenly mixed into the truffle mixture...about 1-2 minutes.

Step 2: Use a cookie scoop to portion the truffle mixture into uniform portions. Roll the truffles into bite-sized balls and place them on a baking sheet lined with parchment or a Silpat. You should end up with 18-24 truffles, depending on the size of your scoop. Place the baking sheet in the freezer for about 30 minutes. This allows the truffles to chill, which will help the melted coating adhere to the truffles more easily when you dip them. Trust me on this tip...

Step 3: Melt a 14-ounce package of tinted white chocolate candy wafers. I used pink ones, which I found at Hobby Lobby. I find the best way to dip the truffles is to stick a skewer into them slightly for dipping...then use a toothpick to repair the little hole left when you remove the skewer. I decorated these truffles with assorted Spring/Easter sprinkles that I also found at Hobby Lobby. I store the truffles in the fridge and take them out about 10-15 minutes before serving.

Pretty much everyone who tries these truffles goes nuts for them. They are sweet, creamy, and full of the spicy Biscoff flavor that Biscoff lovers can't get enough of. The pieces of toffee provide a nice crispy texture, and their flavor compliments the Biscoff perfectly. Last year, I wrapped individual truffles in clear baggies and tied them with colorful ribbon, then took them to work to give to my co-workers. I hope you'll give these truffles a try and let me know what you think...I can't wait to make another batch for our Easter dessert table!

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