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Biscoff Truffles

Course Dessert
Prep Time 30 minutes
Total Time 30 minutes
Servings 16 truffles

Ingredients

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.