1. Prepare some heart-shaped silicone molds
2. Melt the white chocolate over a double boiler or in a microwave at 30-second intervals, stirring in between to prevent it from burning
3. Warm the cream in the microwave or in a small saucepan until just steaming
4. Add the cream and biscoff spread into the chocolate and stir until smooth
5. Divide the mixture between the cavities of the prepared chocolate silicone molds
6. Smooth off the top and freeze for 2-3 hours, or until solid
7. Unmould and roll in cocoa powder or biscoff cookie crumbs

If you don't have a mold

1. Make the truffle mixture as above in a bowl and cover it with cling wrap
2. Place in the fridge to chill for 1 hour
3. Remove the truffle mixture from the fridge, scoop 1 tbsp of the mixture, and roll it into balls using your palms
4. Roll the balls in cocoa powder or biscoff crumbs and place in the fridge for 30 minutes to set