- 2 packs of stuffed biscuits
- 50 g chocolate scrape
- 200 g fresh cream cheese soft at room temperature
- 100 g chopped walnuts
- 2 cc cognac
- 250 g white melted chocolate
How to make?
For white chocolate truffles, rub the cookies in the blender to become powder. Put them in a bowl. We hold a few tablespoons for garnish.
Add the cheese, chocolate, walnuts and cognac. Knead the mixture and freeze it a little to tighten.
Lay the truffles, spread them into a tray and freeze them for 30 minutes in the refrigerator.
We dump them in the melted white chocolate and lay them in greaves to dry and tighten the coating.
Sprinkle with grated biscuits before they dry out. Keep them in the fridge.