Custard Cream and Bourbon Biscuit Truffles

Little balls of biscuit deliciousness – just don’t try dunking them in your tea!Ingredients

  • 500 grams custard creams
  • 500 grams bourbon biscuits
  • 500 grams, divided full-fat cream cheese, softened
  • 800 grams white chocolate
  • 2 teaspoons sprinkles

InstructionsIn a blender, whizz the custard creams up to a fine crumb. Place in a bowl and stir in 250 grams of the cream cheese until the ingredients form a solid ‘dough’. Take tablespoons worth of the mix and roll into balls with clean hands. Place on a baking tray lined with greaseproof paper. Repeat the process with the bourbon biscuits. Place in the fridge to chill, about 1 hour. Melt the white chocolate in a microwave or bain-marie. Coat the chilled balls in white chocolate and transfer back to the greaseproof paper. Sprinkle on the sprinkles whilst the chocolate is still molten. Place the truffles back in the fridge to set, about another hour.DetailsPrep time: 2 hour 30 minsCook time:Total time: 2 hour 30 minsYield: 30 trufflles

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