Biscoff Truffles Recipe

Introduction

Biscoff truffles are a delightful treat combining the rich flavor of Biscoff cookies with creamy white chocolate. These bite-sized sweets are perfect for sharing or enjoying as an indulgent snack. Plus, they’re easy to make at home with just a few simple ingredients.

Ingredients

• 40 Biscoff cookies – about 320 g
• 80 g (⅓ cup) cream cheese – Philadelphia or full-fat
• 250 g (1½ cups) white chocolate chips
• Lotus Biscoff cookie butter spread – for decoration

Instructions

1. Step 1: Finely crush the Biscoff cookies in a food processor until you get a fine crumb.
2. Step 2: Place the crumbs in a medium bowl, add the cream cheese, and mix first with a spoon, then with your hands until smooth and slightly sticky.
3. Step 3: Form 20 small balls of about 20 g each, rolling them between your palms until perfectly round.
4. Step 4: If the mixture feels too soft, refrigerate for 20 minutes before reshaping.
5. Step 5: Chill the truffles for 30 minutes (or 15 minutes in the freezer) to firm up.
6. Step 6: Melt the white chocolate in a double boiler or microwave until completely smooth and runny, then pour it into a small deep bowl.
7. Step 7: Dip each truffle using a toothpick, coat completely, then shake gently to remove excess chocolate.
8. Step 8: Place on a sheet of parchment paper and let them cool until the coating is fully set.
9. Step 9: Decorate each truffle with a drizzle of melted Biscoff spread and a sprinkle of cookie crumbs.

Tips & Variations

• Use full-fat cream cheese for the best texture and flavor in the truffles.
• If you prefer a different coating, try dipping the truffles in melted milk or dark chocolate instead of white chocolate.
• For extra crunch, sprinkle finely chopped nuts on top after coating with chocolate.
• If you don’t have a food processor, place cookies in a sealed bag and crush them with a rolling pin.

Storage

Store the truffles in an airtight container in the refrigerator for up to one week. Before serving, you can let them sit at room temperature for a few minutes to soften slightly. If frozen, thaw overnight in the refrigerator for the best texture. Reheat is not recommended as it may melt the chocolate coating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use reduced-fat cream cheese for these truffles?

Reduced-fat cream cheese may result in a less creamy texture and could make the mixture less sticky, so full-fat cream cheese is recommended for the best results.

How long do Biscoff truffles last?

When stored properly in the refrigerator, Biscoff truffles can last up to one week. Freezing can extend their shelf life to about one month.

Biscoff Truffles Recipe

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5 from 88 reviews

These Biscoff Truffles are irresistible bite-sized delights made from crushed Biscoff cookies mixed with creamy cream cheese, coated in smooth white chocolate, and decorated with luscious Biscoff cookie butter. Perfect as a quick, no-bake treat that combines crunchy, creamy, and sweet flavors in every bite.

• Author: lina
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 20 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 40 Biscoff cookies – about 320 g
• 80 g (⅓ cup) cream cheese – Philadelphia or full-fat
• 250 g (1½ cups) white chocolate chips
• Lotus Biscoff cookie butter spread – for decoration

Instructions

1. Crush the Biscoff Cookies: Finely crush the Biscoff cookies using a food processor until you achieve a fine crumb texture that will form the base of your truffles.
2. Mix with Cream Cheese: Transfer the cookie crumbs to a medium bowl, add the cream cheese, and mix first with a spoon, then use your hands to combine until the mixture is smooth and slightly sticky, perfect for shaping.
3. Form Truffle Balls: Roll the mixture into 20 small balls, each about 20 grams, by gently rolling between your palms until each ball is perfectly round and compact.
4. Chill if Too Soft: If the mixture feels too soft or sticky to handle, refrigerate it for 20 minutes to firm up before reshaping the balls.
5. Chill the Truffles: Place the formed balls in the fridge to chill for 30 minutes, or alternatively, freeze them for 15 minutes to help them set properly for coating.
6. Melt White Chocolate: Using a double boiler or microwave, gently melt the white chocolate chips until completely smooth and pourable, ensuring there are no lumps.
7. Dip the Truffles in Chocolate: Use a toothpick to carefully dip each truffle into the melted white chocolate, fully coating it. Shake gently to remove any excess chocolate coating.
8. Let Chocolate Set: Place the coated truffles onto a sheet of parchment paper and allow the white chocolate coating to cool and harden completely.
9. Decorate the Truffles: Drizzle melted Biscoff cookie butter over each truffle and sprinkle with additional crushed cookie crumbs for a decorative and flavorful finish.

Notes

• If you do not have a food processor, place cookies in a sealed plastic bag and crush with a rolling pin until finely ground.
• Use full-fat cream cheese for best texture and taste.
• White chocolate can seize if overheated; melt gently in short bursts if using a microwave.
• Store truffles in an airtight container in the refrigerator for up to one week.
• For a firmer truffle, increase chilling time before dipping in chocolate.

Keywords: Biscoff Truffles, Biscoff dessert, no bake truffles, white chocolate truffles, cookie truffles, easy dessert