Bastogne Truffles: (Makes about 24)
- 260 gr bastogne biscuits (1 package)
- 100 gr good quality cream cheese, like Mon Chou
- 350 gr white chocolate
- 50 gr white chocolate chips (or 50 gr more chocolate, chopped)
Crumble the bastogne biscuits. We used a food processor for this. Set 2 tbsp of cookie crumbs aside for the decoration. Mix the cream cheese with the rest of the crumbles. If a dough has formed, mix in the 50 gr chopped white chocolate and divide evenly.
Roll balls from the dough. It depends on how big you roll them how many you will get. The original recipe stated 16, but I had 24. Place them on a plate in the fridge and leave them to cool for at least 1 hour.
Melt the white chocolate au-bain marie. Dip the balls into the white chocolate. We used toothpicks for this process, for easy dipping. Place them on some parchment paper and decorate them with the remaining cookie crumbs before the chocolate is solid again. Place them in the fridge until you want to serve them. We left the toothpicks in, so everyone could grab one easily. But of corse if you want to gift wrap them remove the toothpicks before the white chocolate is solid ;)