Ingredients
1/2 cups Butter, Melted
1 Tablespoon Heavy Cream
1-1/2 cup Chopped Apple Crisps/Chips
1 cup Biscoff Spread
2 cups Confectioners Sugar
1/2 cups Chopped Salted Peanuts
Method
Sources
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Aromatic finishing oil — pasta, risotto, eggs
Concentrated black truffle — stir into pasta, risotto, eggs
Peel, core, and spiral-slice apples in seconds — pie prep
Black truffle-infused sea salt — instant truffle flavor on eggs, pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Aromatic finishing oil — pasta, risotto, eggs
Concentrated black truffle — stir into pasta, risotto, eggs
Peel, core, and spiral-slice apples in seconds — pie prep
Black truffle-infused sea salt — instant truffle flavor on eggs, pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
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* Biscoff spread is a scrumptious caramel-y spread made out of Biscoff cookies. You can find it in your grocery store near the peanut butter and Nutella. I used apple crisps (like potato chips, only with yummy apples), but I'm sure dried apples would be just as good. In a large bowl, combine the butter, cream, apple crisps, Biscoff, and confectioners' sugar until well mixed. Put the peanuts into a shallow bowl. Using a medium cookie scooper, scoop out the mixture and roll into uniform balls, placing them on a sheet of wax paper. Once you have all of your truffles prepared, roll them in the chopped peanuts. Store in your refrigerator for a few hours until set, then see if you can stop at just one!