This week our blogger Stuart Vetesse aka Cakeyboi shares with us these yummy truffles.
“Custard Creams and Bourbon Biscuits scream Britishness and I wondered what I could conjure up with them.
Then I remembered my Jaffa Cake Truffles.
So why not use custard creams and bourbon biscuits in the same way? I whizzed them up in my Optimum 9400 and blended each biscuit crumb with cream cheese.
I formed them into little balls, chilled them and then coated them in white chocolate, with a wee sprinkle of sprinkles for garnish.
When set, they tasted delicious. The flavour of each biscuit really came through and the delicious crack of white chocolate made them even more special. Why not give these a try for your next soiree? But remember – don’t try and dunk them in your tea!!”