Well . . . all the buzz is about something so rich, so creamy, so decadent, that it might even surpass Nutella in the delicious department (might). I know. . . . GASP!
You know when you make a graham cracker crust, and you’ve just added the melted butter, and you lick the spoon? (I can only hope you know what I’m talking about!) Well, imagine that taste, only in a super smooth, creamy spread, with notes of caramel! Amazing!
And it’s Friday Flowers around here. However, I don’t know how I feel about the word “Yucca” being in the same line as one of the most delicious things you’ll ever eat.
From a distance they look like scratchy wheat, but up close they are lovely, soft and delicate cream colored flowers — there are many of them all bundled together to form what looks like one. I love them!For some wonderful inspiration and more information about the super delicious Biscoff Spread, check out what my foodie friend Gerry has to say on Foodness Gracious!
Chocolate Biscoff Truffles
- 1- pound finely chopped bittersweet chocolate divided
- 8- ounces heavy cream
- 1 teaspoon vanilla extract
- 1/3 teaspoon sea salt
- 1 14-ounce jar Creamy Biscoff Spread
- Biscoff Cookie crumbs for garnish from 1 or 2 cookies, optional
- Place 8-ounces of the chocolate in a medium-sized mixing bowl. Set aside.
- In a small saucepan, scald the cream with the vanilla. Tiny bubbles will appear on the edges of the pan, and it should be very hot, but not boiling.
- Pour the hot cream over the chocolate you've placed in the mixing bowl, and let stand for 4 minutes. Then use a wooden spoon to blend the mixture. It will take a minute or so for it to come together, and when it does it will be a smooth, thick consistency. (This mixture is called Ganache.)
- Add the salt and use a whisk to gently mix in the Biscoff Spread. Once it's fully incorporated, cover the bowl tightly with plastic wrap and place it in the refrigerator for at least 2 hours, and ideally overnight. (Once it has solidified, there might be excess oil from the Biscoff Spread that had risen to the top -- it might make it look a bit cloudy. Ignore this -- it doesn't matter!)
- Cover two baking sheets with parchment paper and, in a double boiler or microwave, melt the remaining 8-ounces of chocolate.
- Remove the firm Biscoff mixture from the refrigerator and use a 1-1/4-inch cookie scoop to shape out about 3 dozen truffles, placing them on one of the parchment-covered baking sheets as you go.
- Use a fork to carefully dip each truffle into the melted chocolate to coat it evenly and place them on the other parchment covered baking sheet. Use a small knife to help you remove the covered truffle from the fork. The truffles will set at room temperature. If desired, sprinkle them with Biscoff cookies crumbs while they are still wet. (Graham crackers work, too.)
- Once set, you can put each truffle into a paper cup!
Up to 4 days and at least 2 hours ahead: Make the Ganache-Biscoff mixture and refrigerate.
Up to 8 hours ahead: Melt the chocolate and dip the truffles.
And now for the Biscoff Giveaway
(This giveaway is now closed — thank you all for your participation,
and congratulations, Talia!)
- You have a chance to win 2 jars of Biscoff Spread (1 creamy & 1 crunchy) and 1 package of Biscoff Cookies!
- There will be 1 winner.
- The winner of the contest will be selected at Random.org.
- The winner will be notified via email, and will have 2 days to respond to me. If I don’t hear from you, a new winner will be selected.
- The Biscoff Giveaway is open until through the end of the day, Sunday, May 20, 2012.
- You must have a mailing address in the U.S. to win .
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