Biscoff Truffles
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These easy Biscoff Truffles only need 4 simple ingredients. They are bursting with rich caramelized spiced cookie flavor in every bite!
Cookie truffle balls are easy to make and so tasty. You can customize them for any holiday or party you like with different flavors and decorations, like my Oreo Truffles and Strawberry Cheesecake Truffles recipes. And if you love warm Biscoff flavor, try making this Biscoff Truffles recipe.
They have a soft, fudgy interior made from ground Biscoff cookies, cream cheese, and Biscoff spread. The mixture is rolled into balls and coated with a mixture of melted white chocolate and Biscoff spread.
Packed with warm caramelized cookie flavor, these Biscoff Truffles are so delicious. They are the perfect treat for any holiday or occasion, to give as a gift, or just to make when you want something sweet!
Why You Will Love This Recipe
- No-bake. No oven, no fuss!
- Super easy. Just mix, roll, coat, and chill!
- Minimal ingredients. You only need 4 ingredients to make these Biscoff Truffles.
- Make-ahead friendly. They store and chill well in the fridge, letting you prep gifts days in advance.
- Holiday flavor. Biting into one of these gives you an instant pop of warm spices and cinnamon, reminiscent of the holiday season.
- Perfect for gifting. Pack four to twelve truffles into a small decorative box or tin for an instant, elegant homemade present.
Ingredients You Need
- Biscoff cookies. If you cannot find these, you can use any crisp cinnamon-spiced biscuit like speculoos or gingerbread cookies.
- Cream cheese. It adds creaminess and helps bind everything. Let it soften to room temperature so it will mix easily.
- Biscoff spread. Also known as Biscoff cookie butter. The Biscoff spread will be used for the truffles and chocolate coating.
- White chocolate. For coating. You can also use dark or milk chocolate if preferred.
Can You Make Biscoff Truffles Without a Food Processor?
Yes! A food processor definitely makes the process quick and easy, but you can still make these Biscoff Truffles without a food processor. You can add the cookies into a ziplock bag and then use a rolling pin to press down or roll over the cookies until they turn finely ground. The key here is you want super fine cookie crumbs, as large chunks will make the mixture hard to blend together and more difficult to shape.
Troubleshooting & Success Tips
- Squeeze before rolling. Squeeze the dough together a few times, then roll the balls. The heat from your hands will warm and melt the fats, making the mixture blend more easily.
- Chocolate is hardening. When you see this happening, keep the chocolate melted and fluid by reheating it in the microwave for 10-20 seconds or using a double boiler.
- Chocolate is too thick. You can thin out the chocolate by adding 1/4 teaspoon of neutral-tasting oil.
- Biscoff balls are falling apart. You want the truffles cold and solid as you dip them into chocolate. If they are room temperature or still soft, they will fall apart in your warm, melted chocolate.
How To Decorate Biscoff Truffles
- Decorate with a chocolate drizzle. Dip the Biscoff balls and then let the coating harden before drizzling them with melted chocolate.
- Decorate with cookie crumbs or sprinkles. Sprinkle the truffles immediately after dipping them so that your cookie crumbs or sprinkles stick.
Storage
Because these Biscoff Truffles contain dairy from cream cheese, they should be stored in the refrigerator in an airtight container for up to 1 week. Keeping them refrigerated also ensures that they keep their shape and firmness. You can also freeze these truffles for up to 2 months. Thaw in the fridge and enjoy.
More Chocolate Dessert Recipes
- Double Chocolate Butter Cookies
- Pistachio Date Chocolate Balls
- Double Chocolate Sable Cookies
- Pistachio Madeleines With White Chocolate Shell
- Tofu Matcha White Chocolate Mousse
- Chocolate Mochi Lava Cake
- Flourless Chocolate Cake (Gluten-Free, Dairy-Free)
Ingredients
- 8.8 oz (250 gr) Biscoff cookies
- 4 oz (113 gr) cream cheese, softened
- 1/4 cup (65 gr) Biscoff spread
Chocolate Coating
- 7 oz (200 gr) white chocolate
- 2 tbsp (30 gr) Biscoff spread
Instructions
- Add the Biscoff cookies to a food processor and pulse until you have fine crumbs. If you don't have a food processor, you can add the cookies into a ziplock bag and press down or roll them with a rolling pin until finely ground.
- Reserve 1 tablespoon of Biscoff cookie crumbs for decorating.
- Add cream cheese and Biscoff spread. Pulse until combined.
- Scoop 1 tablespoon of Biscoff cookie mixture and roll into balls. Place the balls on a baking sheet or plate lined with parchment paper or silicone mat.
- Freeze the balls for 15-20 minutes.
- Place the white chocolate and Biscoff spread in a heat-proof bowl. Melt the chocolate using a double boiler, or a heatproof bowl placed over a pot of simmering water. Stir until melted. You can also melt it in 20-second increment, stirring well between each interval to prevent scorching.
- Remove the balls from the freezer. Dip each ball in the melted chocolate using a skewer or fork. Tap the fork gently on the side of the bowl to let excess chocolate drip off. Use a toothpick to slide the truffle off the fork onto a lined plate or baking sheet.
- The shell will harden quickly. Immediately top with the reserved Biscoff cookie crumbs. If decorating with a chocolate drizzle, let the coating set before you use a piping bag to drizzle the remaining melted chocolate across the tops and then sprinkle with Biscoff cookie crumbs.
- Chill the truffles in the fridge for a few minutes just until the chocolate hardens.
- You can store the truffles in an airtight container in the fridge for up to 1 week or in the freezer for up to 2 months.
