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Biscoff Truffles Recipe

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4.1 from 20 reviews

These Biscoff Truffles are decadent no-bake treats combining the smoothness of cream cheese and cookie butter with the crunchy sweetness of Biscoff cookie crumbs, all coated in luscious white chocolate. Perfect for a sophisticated dessert or a sweet snack, these truffles offer a delightful blend of creamy, crunchy, and rich flavors that are sure to satisfy any sweet tooth.

Ingredients

Main 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

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

Instructions

  1. Prepare Cookie Crumbs: Pulverize the Biscoff cookies until they are very finely ground to form the base of your truffle mixture.
  2. Cream Cheese and Cookie Butter Mixture: In a stand mixer bowl fitted with the paddle attachment, cream together the room temperature cream cheese and 1 cup of cookie butter until the mixture is smooth and well combined.
  3. Combine Dry Ingredients: Scrape down the sides of the bowl, then add in the ground cinnamon and the Biscoff cookie crumbs. Mix on low speed until the mixture is fully combined. The texture might look slightly crumbly, which is normal.
  4. Form Truffle Balls: Use a 1-inch cookie scoop to portion even scoops onto a parchment-lined sheet pan. Gently squeeze each scoop into a firm ball by hand, then place them back on the tray.
  5. Freeze Truffles: Place the tray in the freezer for 15 to 30 minutes until the truffles become very solid.
  6. Melt Coating: Chop the white chocolate and place it in a heatproof bowl with ¼ cup of cookie butter. Microwave in 30-second intervals, stirring after each, until the mixture is completely smooth. Alternatively, melt using a Bain Marie.
  7. Coat Truffles: Remove one frozen truffle at a time and dip it fully into the melted chocolate coating using chocolate dipping tools or two forks. Allow excess chocolate to drip off, then return the coated truffle to the baking tray. Repeat for all truffles.
  8. Decorate: Once all truffles are coated and set on the tray, drizzle remaining melted chocolate over them using a piping bag or a fork. Optionally, sprinkle additional Biscoff cookie crumbs over the drizzle for extra texture.
  9. Set and Store: Place the tray in the refrigerator to allow the chocolate coating to set firmly. Once chilled, break off any excess chocolate pieces before storing in an airtight container.

Notes

  • Use room temperature cream cheese to ensure a smooth mixture without lumps.
  • The cinnamon is optional but adds a warm spice note that complements the Biscoff flavor.
  • Keeping the truffles frozen before coating helps the chocolate set better and prevents melting.
  • White chocolate with higher cocoa butter content melts more smoothly and gives a better coating texture.
  • Store the truffles refrigerated and consume within one week for optimal freshness.

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