Mini Biscoff & Chocolate Tortes, Melt in the Mouth!

For someone who is not a fan of cinnamon, I really love Biscoff biscuits.  So, when Biscoff biscuits and spread are in the same recipe,  you can only create mouth-watering, stunning looking, decadent treats like these Mini Biscoff & Chocolate Tortes.

Incredibly easy to make, with two delicious layers, they really do melt in the mouth!

Dark Chocolate – made from the seeds of the Cacao tree, dark chocolate is full of nutrients that may benefit your health. The darker the chocolate, the better the benefits.

Biscoff – Just naughty, but oh so nice! ???????? Biscoff biscuits and spread are widely found in supermarkets.

These mini tortes are also great for special occasions, especially when you want to impress your non-vegan guests. ????????

How To Make Mini Biscoff & Chocolate Tortes

Equipment you will need

Kitchen scales

Food processor

Bowl

Sieve

Measuring spoons

Mini muffin cases

Step 1 – Place the Biscoff biscuits in a food processor and process until you have fine biscuit crumbs. If you don’t have a processor, you can also achieve biscuit crumbs by placing the biscuits in a plastic bag and gently hitting with an object such as a rolling pin.

Step 2 – Place the biscuit crumbs in a bowl. Melt the butter for a few seconds in a microwave. Add the butter to the biscuit crumbs and mix well.

Step 3 – Put 5ml / 1 teaspoon of the biscuit and butter mixture into each mini muffin case and, holding the base of the muffin case, push the mixture into the bottom of the case. Even out the top of the mixture and leave to set for a few minutes (you can pop them in the fridge whilst making the topping).

If you are using the same mini muffin cases that I used (3cm across the base and 2½cm high) then there is enough mixture for 5ml / 1 teaspoon in each mini muffin case. But it must be a level spoonful.

Step 4 – Place the Biscoff spread into a large bowl and sift the icing sugar over the top of the spread. Mix it in a little. But don’t mix in too much or the mixture will start to set before you have added the chocolate.

Step 5 – Melt the chocolate in a microwavable bowl until nearly all of the chocolate has melted. Stir to ensure any remaining lumps melt too.

Note – I like to do this in the microwave but you should only do for 30 seconds at a time, and reduce it to 15 seconds as necessary. You should stop microwaving when there are still some small lumps left, so you don’t burn the chocolate. You can melt these lumps by stirring into the already melted chocolate.

However, you can also melt the chocolate by placing the chocolate in a glass (heatproof) dish over a pan of simmering water.

Step 6 – Add the melted chocolate to the Biscoff spread and icing sugar and mix well, ensuring all ingredients are thoroughly combined.

Step 7 – Equally spoon the mixture onto the set biscuit bases and use the spoon to create a swirl on the top.

Step 8 – Place in the fridge to set but once set store at room temperature. It only takes about 15 minutes for the topping to set as they do not need to set hard.

Then just enjoy them!

If you like these, why not try my Vegan Date & Nut Chocolates, also easy to make ????

Please leave me a comment when you have made these delightful mini tortes, I would really appreciate it ????????

Happy Mini Torte making and ENJOY!