A four-ingredient truffle recipe has taken the internet by storm, hailed as the 'greatest of all time' breakfast treat. The ingenious combination of classic Weetabix cereal with the irresistible taste of Biscoff is transforming weekend breakfasts into a delightful experience.
Recipe Creator and Inspiration
Emily Scott, the culinary mastermind behind the cookbook 'What I Ate for Breakfast', introduced these mouth-watering sweet treats back in early July, before the scorching heatwave hit. She touted them as a "different way" to savour the traditional Weetabix at the start of your day.
In her own words, Emily shared: "BISCOFF WEETABIX TRUFFLES.. Breakfast cereal, but not as you know it! Here's a different way to enjoy your Weetabix. So easy to prepare, these Biscoff Weetabix truffles are unbelievably delicious."
Simple Preparation
The centre is made with just 3 ingredients: crumbled Weetabix, Biscoff spread and Greek yoghurt. "Simply mix the ingredients together and roll into balls, then dip in melted white chocolate mixed with Biscoff spread before leaving in the fridge to set," she added.
The preparation is simple: mix the ingredients, shape them into balls, coat them in a divine blend of melted white chocolate and Biscoff spread, and then chill in the fridge until they're set, reports the Daily Record.
Food Enthusiasts React
The truffles have sent food enthusiasts into a frenzy, with Kirsty exclaiming: "This is just...WOAH. Like beyond wonderful! I hope there are many more breakfast truffle variations in the future (and in my tummy)." @my_favourites_food enthused: "My eldest will literally think this is the greatest of all-time breakfast!"
Amara was equally impressed, commenting, "Okay, this is pure genius," while @our_tribes_life suggested, "You culinary genius! I'm thinking Nutella too.."
How to Make Biscoff Weetabix Truffles
For those eager to create these Biscoff breakfast truffles at home, here's how to get started.
Ingredients
- Biscoff spread
- 4 Weetabix
- 175g Greek yoghurt
- 100g white chocolate
Method
- Begin by melting two heaped tablespoons of Biscoff spread in a large bowl for 30 seconds in the microwave.
- Proceed to crumble four pieces of Weetabix into a bowl.
- Next, incorporate 175g of Greek yoghurt into the crumbled Weetabix and stir until well combined.
- Shape the mixture into 12 evenly sized balls.
- Following this, melt 100g white chocolate along with one teaspoon of Biscoff spread for 30 seconds in the microwave, then mix thoroughly.
- Utilising a fork or cocktail stick, immerse each truffle ball in the melted chocolate, ensuring they are fully coated.
- Position the truffles on a tray lined with greaseproof paper.
- Drizzle additional melted Biscoff spread over the top of the truffles, garnishing with a sprinkle of crumbled Biscoff biscuit for decoration.
- Finally, refrigerate the truffles for at least one hour, or until set. Then enjoy!
