Salted Caramel Biscuit Truffles

Ingrédients

1 135g bag Rhythm 108 Chocolate and Salted Caramel Biscuits
50 g oat flour
100 g tablet Rhythm 108 hazelnut truffle m*lk chocolate
edible gold dust, to decorate

Instructions

Add the biscuits to a food process and blitz until it forms a paste. Add the oat flour and pulse until combined
Roll into 8 even sized balls and set aside
Carefully melt the chocolate in a Bain Marie orin the microwave. Dip each truffle into the chocolate and ensure its fully coated
Place onto a tray and decorate with the gold dust
Place in the fridge until the chocolate has set then serve

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