Biscoff Truffles
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: 16 truffles 1x
- Category: Dessert
Ingredients
Scale
For the Truffles:
- 2 cups Biscoff cookie crumbs
- 2 tablespoons Biscoff spread
- 6 tablespoons softened cream cheese
For Decoration:
- 2 cups gold chocolate or white chocolate chips (about 12 ounces)
- 2 tablespoons Biscoff spread
- 2 tablespoons Biscoff crumbs
Instructions
Make the Truffles:
- Combine the Biscoff cookie crumbs, Biscoff spread, and cream cheese in a food processor or a mixing bowl.
- Mix until you get a smooth dough. Using a food processor will give you smoother truffles, while mixing by hand will add a bit of texture.
- Scoop out spoonfuls of the dough and roll them into balls between your hands.
- Place the truffles on a baking sheet lined with parchment paper or a silicone mat.
- Chill in the fridge for 5 minutes. Avoid letting them get too cold or the chocolate coating might crack later.
Decorate:
- Melt the gold or white chocolate. I recommend gold chocolate because it has a similar taste to Biscoff, making the truffles even more delicious.
- Use a fork to dip the truffles in the melted chocolate, letting the excess drip off before placing them back on the baking sheet.
- Drizzle with melted Biscoff spread and sprinkle with Biscoff crumbs.
Chill and Serve:
- Let the truffles set in the fridge for 30 minutes before serving. Allow them to come to room temperature slightly for the best flavor.
Notes
Storage
- Store the truffles in the fridge for up to 7 days.
- They can also be frozen for up to 2 months.
Notes
- If the mixture isn’t coming together, add a little more cream cheese or Biscoff spread.
- Pro tip: Add 1/2 teaspoon of shortening to the chocolate to make it smoother and easier to dip the truffles, and to prevent them from sweating after refrigeration.
