INGREDIENTS

1/2 c. plus 9 tablespoons heavy cream, divided

1 (11-ounce) bag, plus 3 cups, white chocolate chips, divided

2 oz. cream cheese, at room temperature

32 Speculoos cookies (such as Biscoff), finely crushed (2 1/2 cups crumbs)

Holly sprinkles, for decorating 

DIRECTIONS

  1. Heat 1/2 cup cream in a medium saucepan over low heat until bubbles form around edges, 1 to 2 minutes; remove from heat. Add 11-ounce bag of chips and let sit 2 minutes; whisk until smooth. Whisk in cream cheese. Fold in cookie crumbs until combined. Transfer to a bowl and chill until firm, 2 hours or up to overnight. 
  2. Line a rimmed baking sheet with parchment paper. Roll mixture into tablespoon-sized balls; transfer to baking sheet. Freeze until firm, 35 to 40 minutes. 
  3. Microwave remaining 9 tablespoons cream and 3 cups chips in a microwave-safe bowl on high 1 minute. Whisk until smooth. Dip truffles in melted chocolate, tapping off excess, and place on a prepared baking sheet. Immediately place a holly sprinkle on top; let set.

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