Biscoff Truffles

1. Prepare the Biscoff cookie crumb base:
   • In a food processor, pulse the Biscoff cookies until they form fine crumbs.
   • Set aside in a medium bowl.
2. Make the truffle filling:
   • In a small saucepan, heat the heavy cream and butter over medium heat, stirring occasionally, until it just begins to simmer.
   • Remove from heat and add the chopped white chocolate. Stir until smooth and melted.
   • Stir in the vanilla extract.
   • Pour the melted chocolate mixture over the cookie crumbs and mix until well combined. The mixture should be thick but moist.
   • Let the mixture cool slightly, then cover and refrigerate for 1-2 hours or until firm enough to roll into balls.
3. Form the truffles:
   • Once the mixture is firm, use a spoon or your hands to scoop out small portions and roll them into bite-sized balls.
   • Roll each truffle in the reserved Biscoff cookie crumbs to coat evenly. You can also sprinkle a tiny bit of sea salt on top for a salty-sweet contrast.
4. Chill and serve:
   • Place the truffles on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to set.
   • Serve chilled or at room temperature.

These Biscoff Truffles are smooth, creamy, and bursting with the distinctive spiced flavor of Biscoff cookies. They make the perfect treat for a special occasion, or just as a sweet indulgence! 🍪✨