Biscuit Truffles
These are minimal ingredient no-bake truffles which are easily adaptable and absolutely scrumptious. The question is, are you choosing lemon, vanilla or chocolate?
Equipment
- Blender
- Mixing Bowl
- Heat-proof bowl For melting chocolate
- Mixing spoon
- Small scoop Alternative: tea spoon, for measuring out truffle filling
- Plate/tray covered in cling film For setting the truffles on whilst they chill/are decorated
- Freezer
- 2x Forks To help with coating the truffles
- Fridge
Ingredients
White chocolate lemon
- 170 grams Vegan cream cheese
- 340 grams Gluten free digestive biscuits Alternative: lemon flavour biscuits
- 300 grams Vegan white chocolate
- 1-1.5 tsp Lemon extract Optional
Double chocolate
- 200 grams Vegan cream cheese
- 350 grams Vegan milk/dark chocolate
- 400 grams Gluten free chocolate biscuits
Instructions
- Place the biscuits in a blender and pulse until crumbs
- In a mixing bowl, mix together the biscuit crumbs and cream cheese until well combined and malleable
- Using a scoop/spoon, take small portions of the batter (~1 heaped teaspoon) and mould into balls using your hands
- Place on a plate or tray covered in cling film and place into the freezer to set for 30-minutes
- In 10-second intervals, melt the chocolate in a heat-proof bowl using an oven (mixing between heating to prevent burning)
- One by one, remove the cake truffles from the plate/tray and place into the bowl containing the melted chocolate
- Coat the truffle fully in chocolate, moving around using the forks, draining any excess chocolate by holding the coated truffle above the bowl
- Place back onto the tray for setting
- Add any toppings to the wet chocolate coating (I use an extra 2 tbsp of biscuit crumbs or dried rose petals)
- Chill in the fridge for 30 minutes then tuck in and enjoy!