For the truffles:

1. In a medium saucepan, place the milk chocolate, double cream, and Biscoff spread
2. Melt over medium-low heat until everything has combined.
   Pour the melted truffle mixture into a bowl, and refrigerate for 3-4 hours, until set
3. Roll into truffle-sized balls, and place on a baking tray lined with greaseproof paper
4. Refrigerate for another 30 minutes

For the chocolate coating:

1. Melt the chocolate in a bowl in the microwave. Dip the truffles into the melted chocolate and place back on the baking tray
2. Before the chocolate sets, sprinkle on some crushed Biscoff biscuits
3. Leave the truffles at room temperature until the chocolate sets