Ingredients

Step by step

1. Line a baking tray with baking paper. Whizz the biscuits to fine crumbs in a food processor, then set aside in a bowl. Put the soft cheese and Biscoff spread into the food processor (no need to clean), then process until smooth and just-combined, scraping down the sides as necessary. Add the biscuit crumbs and pulse briefly until combined. Scoop out 25g portions of the mixture and use your hands to roll each one into a ball. Place on the prepared tray and chill in the freezer for 30 minutes, until firm.

2. Meanwhile, melt the chocolate in a heatproof bowl set over a pan of barely simmering water. Remove and stir until smooth. One by one, use two forks to coat the truffles in the chocolate, shaking off the excess before returning to the lined tray. Once set, drizzle any remaining chocolate over the truffles using a piping bag fitted with a fine nozzle (or a fork). Chill in the fridge for 2 hours to fully set. Store in an airtight container in the fridge for up to 2 weeks, or freeze.