Cookie Butter White Chocolate Truffles (Printable Version)
Luscious truffles with cookie butter, white chocolate, and cream cheese for a rich, chilled treat.
# Ingredients Required:
→ Base
01 -
120 g white cake mix, heat-treated
02 -
225 g cream cheese, softened
03 -
125 g Biscoff cookie butter
→ Coating
04 -
340 g white chocolate chips, melted
05 -
60 g Biscoff cookie butter, melted
# Guide to Cooking:
01 -
Spread the white cake mix evenly on a microwave-safe plate and heat in 30-second intervals, stirring each time, for a total of 1-2 minutes. Allow to cool completely before use.
02 -
In a medium bowl, beat the softened cream cheese until smooth. Add the cookie butter and mix thoroughly. Gradually incorporate the heat-treated cake mix, stirring until the mixture is uniform.
03 -
Scoop approximately 15 g of the mixture and roll into a ball by hand. Repeat with remaining mixture and place the truffles on a parchment-lined baking sheet.
04 -
Refrigerate the truffles for at least 60 minutes until firm.
05 -
Melt the white chocolate chips in a microwave-safe bowl, stirring every 20-30 seconds until smooth. Dip each chilled truffle into the melted white chocolate using a fork or toothpick, allowing excess to drip off. Return to the parchment-lined sheet.
06 -
Melt the additional cookie butter in the microwave for 20-30 seconds until smooth. Drizzle over the coated truffles using a spoon or piping bag.
07 -
Allow truffles to rest at room temperature or refrigerate until the white chocolate and cookie butter drizzle are fully set.
# Extra Suggestions:
01 -
Heat-treating the cake mix eliminates any potential bacteria, ensuring safety.
02 -
Ensure truffles are firm before coating for optimal results.
03 -
Use high-quality white chocolate to achieve a smooth, glossy coating.