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4.80
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5
votes
Author:
Adapted from Pass the Sushi who adapted from Baked Explorations
Ingredients
¼
cup
cream cheese
softened
1 ½
cups
Biscoff
1
cup
graham crumbs
3
cups
confectioners sugar
10
tablespoons
butter
melted and cooled
12
ounces
good quality dark chocolate
broken into bits, I used Scharffen Berger Limited Edition Bentre
Instructions
In your mixer with paddle attachment combine the cream cheese and Biscoff.
Add the graham crumbs and beat for about 10ish seconds.
Add your confectioners sugar and butter, beat again. Start slow and build speed once sugar is blended in.
Scrape sides of bowl and beat again.
I made the balls and put them in the freezer for a couple of minutes to set them before dipping.
In a double boiler, or pot with glass bowl over it, melt your chocolate.
Line a cookie sheet with parchment.
Now dip your balls into the chocolate with a fork or a skewer. Roll around until almost all coated.
Now place on the cookie sheet to set.
You can drizzle more chocolate over top if you like.
Put them in the fridge for about 30 minutes to set.
Serve with a big Biscoffy, Biffy smile.
Notes
These are also very good with milk chocolate. I did some that way for Mini-me who prefers milk chocolate over dark.