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Finely chop the white chocolate and place it in a bowl.
Heat the heavy cream until just before boiling (do not boil).
Pour the hot cream over the chocolate and let it sit for 1 minute.
Stir until smooth and fully combined.
Add the Lotus Biscoff spread and mix until homogeneous.
Add softened butter and mix again until silky.
Cover with plastic wrap touching the surface and refrigerate for 6–8 hours, preferably overnight.