Hello friends, let’s make Biscoff Truffles. They are easy to make and only take a few ingredients. These cookie butter truffles are delicious and will be hard to resist.
These Biscoff cookie truffles are simply delicious and will embellish any kind of set up, so I had to share with you the recipe to this fancy two-bites, no bake treat. They can also be used for gifting your neighbors or your loved ones.
The main ingredients here are: Biscoff biscuits, cream cheese and Biscoff cookie butter to make the filling for the truffles.
The options for the outside are to dunk it in chocolate or roll it in biscoff crumbs. If rolling in crumbs, make sure to do it right after making the balls, otherwise they will dry up.
How to make Biscoff Truffles
To make the Biscoff Truffles, start by crumbling the biscoff cookies. You can use a pestle to smash the cookies, or a food processor. You can even place the cookies inside of a ziploc bag and smash it with a rolling pin until the cookies are made into a fine crumb.
The food processor will make the crumbs finer and make for a better smoother consistency of the truffles. But if you don’t have a food processor, you can still do this with the other options mentioned.
If you find the mixture to be too crumbly or dry, add a bit more cream cheese or biscoff cookie butter, the dough should be soft and shiny.
Use a tablespoon or a small cookie scoop to form balls of dough, roll them between your hands.
Arrange the biscoff cookie balls on a baking sheet lined with parchment paper and place in the fridge for no longer than 5 minutes. If they get too cold, the chocolate coating will crack later.
If you don’t want to do a chocolate coating, you can roll the balls in cookie crumbs. In that case, immediately after forming the balls, roll them in the crumb mixture.
Now let’s prepare the chocolate coating. I used gold chocolate chips. You can also use white chocolate, dark, semi-sweet, or milk. I like the gold chocolate for the biscoff truffles because the taste compliments the cookie butter so much, making it even richer.
Microwave the chocolate at 30 second intervals, stirring in between until completely melted. Optional step, but you can add 1/2 tsp of shortening to the chocolate. It will make the chocolate a bit less thick, easier to dip the truffles, and also it will prevent the truffles from sweating after they’ve been refrigerated.
Dunk the balls in the melted chocolate, use a fork to roll them around in the chocolate, and to pick them up by scooping from the bottom. Run the fork against the edge of the bowl to drip excess chocolate.
Place the truffles in a baking sheet lined with parchment or silicone.
Once the chocolate has set, you have the option of drizzling melted biscoff on top.
Simply place a scoop of cookie butter in a small dish and microwave for 10 second intervals, stirring in between, until it’s melted.
Use a spoon to drizzle the melted cookie butter on top of the truffles. And top with some more crumbled cookies.
If you don’t want to drizzle them and want to just top with cookie crumbs, make sure to do so right after you dip them in chocolate, so they stick on top of the truffles.
Which do you prefer: the look with the melted biscoff, or just the crumbs?
Place the truffles in the fridge for at least 30 minutes.
But always remember to let them come back to room temperature slightly before serving.
- Where do Biscoff cookies come from?
Both cookies and cookie butter are based in Belgium.
- Can you freeze Biscoff truffles?
Sure you can, just be sure to use an airtight container or ziploc bag, nicely sealed. They last up to two months.
- Are Biscoff cookies the same as speculoos cookies?
Yes, they are. The popular warm spices blend is known as Speculoos in Belgium, Speculass in Holland, and Biscoff where Lotus cookies and spread are sold. This simple spice blend, regardless of origin, provides a warming sweet, spicy flavor that is distinct and bold.
Here are some more Biscoff Recipes to check out:
- 2 cups biscoff crumbs 225 grams
- 2 tbsp biscoff spread
- 6 tbsp cream cheese softened (85 grams)
- 2 cups gold chocolate 340 grams
- 2 tbsp biscoff spread
- 2 tbsp biscoff crumbs
- Place the biscoff crumbs, the biscoff butter, and the cream cheese to a food processor, or to a bowl. Mix the ingredients together until a smooth dough forms. Using the food processor will make the balls smoother, while mixing by hand will give them more texture.
- Grab spoonfuls of the dough and roll between your hands.
- Place each on top of a baking sheet lined with parchment or silicone. Place the tray in the fridge for 5 minutes. Don't let the truffles get too cold, or the chocolate coating will crack later.
- Melt gold or white chocolate. I really recommend using gold chocolate because it has a very similar taste to biscoff, so it makes the truffles even more delicious.
- Use a fork to dunk the truffles in the melted chocolate, lift and let the excess chocolate drip out. Place in a baking sheet.
- Drizzle melted biscoff spread on top and biscoff crumbs.
- Let the truffles sit in the fridge for 30 minutes before serving. And it's always a good idea to let them come back to room temperature slightly before serving.
- The truffles will be ok in the fridge for up to 7 days, in the freezer for 2 months.