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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.

Ingredients

Scale

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

Find it online: https://foodbylina.com/biscoff-truffles-recipe/