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Lotus Biscoff White Chocolate Truffles

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White Chocolate Truffles Recipe (with Lotus Biscoff)


White Truffle Chocolates are rich in flavours and this can be enhanced by adding Lotus Biscoff to the mix. This recipe for White Chocolate Truffles with Lotus Biscoff shows you how you can enjoy a unique recipe from the best of both worlds with all the ingredients you can purchase, listed above (and below!).

At Pastry Mart, we share the joy of baking with everyone. As one of the best places that provide baking supplies in Singapore, our clients trust that we bring in high-quality ingredients that they purchase in bulk to resell to you. To get started, you can purchase any ingredients in our recipes by adding to your cart and checking out!

Here are the ingredients you’ll need to get started!

  1. Lotus Biscoff Crumbles - 220g

  2. Philadelphia Cream Cheese - 1kg

  3. White Chocolate Compound (In buttons) - 250g + 70g

  4. Lotus Biscoff Original Smooth Spread - 80g + 30g

How to make white chocolate truffles (with lotus biscoff!)

This recipe is broken down into two simple parts; the first is making the truffles, while the second half is prepping the white chocolate. Instructions are below!

Making the truffles

  1. Start by lining a baking sheet with parchment paper.

  2. Chop 70g of White Chocolate Compound into chunks.

  3. And add that into a bowl with 220g of Lotus Biscoff crumbles, 100g of Cream Cheese, and 30g of Lotus Biscoff spread.

  4. Mix everything in that bowl until it forms a thick paste.

  5. Roll that paste into 22-25 equally sized balls, which should ideally weigh between 20g each

  6. Pop them onto a baking sheet and leave them to chill in the fridge for an hour. 

Making the white chocolate

  1. Once the truffles have chilled for an hour, come back and melt 250g of white chocolate.

  2. Ideally, the white chocolate can be melted using a double boiler, or in ten-second intervals in the microwave, stirring until fully melted. Since this is used for coating, if it’s too thick, thinning can be achieved by adding melted vegetable shortening or butter, 1 teaspoon at the time. 

  3. Dip the truffles into the melted white chocolate

  4. Roll them around to ensure that they’re fully covered.

  5. Remove the well-coated truffle using a fork.

  6. Pop the white chocolate-covered truffles back onto the baking sheet.

  7. At a separate side, melt 80g of Lotus Biscoff spread in a microwave-safe bowl.

  8. Drizzle the melted spread over the top of each truffle resting on the baking sheet.

  9. Refrigerate truffles for at least 15 minutes to an hour for the chocolate to fully set. 

Keep the truffles chilled and fresh in the refrigerator, as they’re able to last for up to four-five days. 

Was the recipe good? Did you enjoy making it? Leave a review and comment!

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