Toffee Biscuit Truffles - Lacta Chocolate Glazed
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I always see that people, when it comes to Greek holidays and the food cooked for - can never eat an actual dessert after. It's too much and too tasty the food. But a small truffle - yes sir! Light but sophisticated taste, just like my loved Toffifee - the sweets that actually inspired this recipe - so that there not only same old Oreo truffles 😀
Toffee Biscuit Truffles - Lacta Chocolate Glazed
Print Recipe
I always see that people, when it comes to Greek holidays and the food cooked for - can never eat an actual dessert after. It's too much and too tasty the food. But a small truffle - yes sir! Light but sophisticated taste, just like my loved Toffifee - the sweets that actually inspired this recipe - so that there not only same old Oreo truffles 😀
Ingredients
Servings:
Instructions
  1. Start by blending the biscuit until sandy. Mix in with the cream cheese. Add 3 large spoons of dulce de leche. Mix well and look for a consistency of wet sand that keeps shape when you squeeze it. I boiled the cans of dulce de leche for 1 1/2 hours in a small temperature, making sure that they were always covered with water. I use the same ingredient for banoffee.
  2. Using gloves, create small balls of the mixture. You have dulce de leche left. You can make a center filling of it, like I did. Lovely tasty surprise. Or you can add nuts of your choice. You don't have to worry that it's too sweet. Its not, if you biscuits were sugar free and a lot tastier with the caramel aroma from the dulce de leche.
  3. With one finger press into each ball and create a small crater, then fill it with dulce de leche. Using 2-3 more small pieces cover the hole, don't roll it between your palms to do that, the filling will come out.
  4. Warm up the chocolate until as watery as possible. When the balls are ready, put them in the freezer for 10 minutes. Take them out and coat them with the chocolate, using a fork. Feel free to sprinkle on top some biscuit dust or caramelized nuts crushed in a blender.
  5. I don't have to explain how delicious this think is. Not too sweet but so full of flavor and so easy to prepare especially because there is no risk that it won't come out good. I cut one through so that you see the inside result, amazing!
Recipe Notes

I made about 25 truffles with this composition.

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