Description
A crunchy-spiced cookie center rolled into a creamy truffle and coated in glossy white chocolate. Perfect for gifting or popping straight into your mouth.
Ingredients
Scale
- 1 (8.8 oz) packet Lotus Biscoff cookies
- 6 oz cream cheese, softened to room temperature
- 10 oz white chocolate melting wafers (or high-quality white chocolate)
Instructions
- Line a baking sheet with parchment or wax paper and set aside.
- Pulse the entire packet of Biscoff cookies in the food processor until they turn into fine crumbs. If you don’t have a processor, place the cookies in a sealed bag and crush them with a rolling pin.
- Spoon out about 1 tablespoon of the crumbs and set that small amount aside for garnishing later.
- Add the cream cheese to the remaining cookie crumbs. Pulse until the cream cheese blends into the crumbs and a soft, moldable dough forms.
- Use a small scoop or a teaspoon to portion the mixture into bite-sized balls. Roll them smooth with your hands and arrange them on the prepared sheet.
- Chill the tray in the refrigerator for about 30 minutes so the centers firm up. Chilling makes dipping much easier.
- When you’re ready to coat, melt the white chocolate wafers in a microwave-safe bowl: microwave 30 seconds, stir, then heat in 15-second bursts, stirring between each, until fully melted and silky. (Alternatively, melt over a double boiler.) Heat gently to avoid seizing.
- Remove the chilled truffle centers from the fridge. Using two forks (or a dipping tool), lower each ball into the melted chocolate, lift and let the excess drip off, then return it to the parchment.
- While the coating is still wet, sprinkle a pinch of the reserved cookie crumbs on top of each truffle for a pretty finish.
- Let the coating set completely in the fridge, then keep the truffles refrigerated until serving.
Notes
- Quick Tips
- Room-temp cream cheese blends smoother. Don’t try to rush it.
- No processor? No problem. Crush in a bag with a rolling pin.
- Use high-quality white chocolate for the best texture and shine—wafers melt more reliably.
- If the filling feels too soft, add a tablespoon of extra crumbs and chill again.
- Variations & Substitutions
- Swap the white chocolate for milk or dark chocolate for a richer coating.
- Mix a teaspoon of espresso powder into the filling for a mocha twist.
- Roll finished truffles in cocoa, chopped nuts, or toasted coconut instead of cookie crumbs.
- Storage
- Store chilled in an airtight container in the fridge for up to 7 days. Freeze layered between parchment for up to one month; thaw in the refrigerator before serving.
Nutrition
- Serving Size: 1
- Calories: 219
- Sugar: 15g
- Sodium: 89mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 16mg