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Biscoff Truffles Recipe

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3.8 from 13 reviews

Delightfully creamy and crunchy Biscoff Truffles made with crushed Biscoff cookies, rich cookie butter, cream cheese, and coated in smooth white chocolate. These no-bake treats are perfectly blended, chilled, and dipped for an indulgent dessert bite that’s easy to make and sure to impress.

Ingredients

Truffle Base Ingredients

  • 1 cup Biscoff cookie crumbs (finely ground)
  • 1 cup cookie butter (Biscoff spread)
  • 4 ounces cream cheese (room temperature)
  • ½ teaspoon ground cinnamon (optional)

Coating and Decoration

  • ¼ cup cookie butter (Biscoff spread)
  • 8 ounces white chocolate (chopped)

Instructions

  1. Prepare the cookie crumbs: Pulverize the Biscoff cookies until they are very finely ground, creating the base texture for the truffles.
  2. Cream the base ingredients: In the bowl of a stand mixer fitted with the paddle attachment, cream together the room temperature cream cheese and 1 cup of cookie butter until the mixture is smooth and homogenous.
  3. Combine dry ingredients: Scrape down the sides of the bowl, add the optional ground cinnamon and finely ground cookie crumbs, then mix on low speed until completely combined. The mixture may still look slightly crumbly, which is normal.
  4. Form truffle balls: Use a 1-inch cookie scoop to measure even portions onto a parchment-lined sheet pan. Squeeze the scooped dough together in your hand a few times, then roll into smooth balls and place them back on the tray. Repeat with all the dough.
  5. Freeze truffles: Place the tray of truffles in the freezer for 15 to 30 minutes until they are very firm and solidified for dipping.
  6. Melt the coating: Chop the white chocolate and combine it with ¼ cup of cookie butter in a heatproof bowl. Microwave in 30-second intervals, stirring between each to ensure smoothness. Alternatively, melt the mixture gently over a bain-marie.
  7. Dip the truffles: Using chocolate dipping tools or two forks, fully coat each frozen truffle in the melted white chocolate mixture. Lift the truffle to let excess chocolate drip off, then place it back on the parchment-lined tray. Repeat for all truffles.
  8. Decorate and set: Once all truffles are coated, use remaining melted chocolate to drizzle decorative patterns on top using a piping bag or fork. Optionally, sprinkle extra Biscoff cookie crumbs on the drizzled chocolate for added texture.
  9. Chill and finalize: Place the tray in the refrigerator to let the chocolate coating fully set. Once chilled, gently break off any excess chocolate shards before storing.

Notes

  • Ensure cream cheese is at room temperature for easier mixing.
  • Freezing the truffles before dipping helps achieve a smooth coating.
  • You can substitute white chocolate with milk or dark chocolate if preferred.
  • Store truffles in an airtight container in the refrigerator for up to 1 week.
  • Adding cinnamon is optional but adds a warm flavor note.

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