Biscoff Truffles
These Biscoff truffles are rich, creamy, and packed with the caramelized flavor of Biscoff cookies. Finished with a smooth white chocolate coating and a drizzle of cookie butter, they're an easy no-bake treat that's perfect for holidays, parties, and gifting.
Equipment
- Food processor
- Mixing bowl
- Baking sheet or tray
- Parchment paper
- Small cookie scoop or melon baller
- Microwave-safe bowls
- Fork or dipping tool
Ingredients
- 250 g Biscoff cookies
- 125 g cream cheese or mascarpone, softened
- 200 g white chocolate, chopped or melted wafers
- 25 g Biscoff spread
Instructions
- Line a tray or baking sheet with parchment paper and set aside.
- Place the Biscoff cookies in a food processor and blend until fine crumbs form.
- Reserve 1 tablespoon of the crumbs for decorating later.
- Add the cream cheese or mascarpone to the remaining cookie crumbs and process until a thick dough-like mixture forms.
- Scoop portions of the mixture using a small cookie scoop, melon baller, or teaspoons.
- Roll each portion into a smooth ball and place on the prepared tray.
- Transfer the tray to the freezer and chill for about 30 minutes until firm.
- Melt the white chocolate in a heat-safe bowl, stirring until smooth.
- In a separate small bowl, gently warm the Biscoff spread until it becomes pourable.
- Remove the chilled truffles from the freezer.
- Dip each truffle into the melted white chocolate, ensuring it is completely coated.
- Place the coated truffles onto a clean parchment-lined tray.
- Drizzle a small amount of melted Biscoff spread over each truffle.
- Sprinkle with the reserved cookie crumbs before the coating sets.
- Refrigerate for at least 1 hour, or until fully firm.
- Serve chilled or allow to sit at room temperature for a few minutes before enjoying.
Notes
- Mascarpone creates a richer filling, while cream cheese adds a slight tangy flavor.
- White chocolate pairs beautifully with Biscoff, but milk or dark chocolate can also be used.
- If the mixture feels too soft to roll, chill it for 15 to 20 minutes before shaping.
- Store the truffles in an airtight container in the refrigerator for up to 5 days.
- These truffles can be frozen for up to 2 months. Thaw overnight in the refrigerator before serving.
- The same method works well with other cookies such as Oreos, custard creams, or graham crackers for different flavor variations.