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–+ servings
A bowl of white chocolate-covered truffles with one cut in half, revealing a spiced filling.

Biscoff Truffles

Jennifer Ryan
Indulge in creamy Biscoff truffles coated in chocolate. Easy, no-bake treats packed with rich caramel biscuit flavor.
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Prep Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert, Snack
Cuisine French
Servings 20
Calories 136 kcal

Equipment

Ingredients
 
 

Instructions
 

  • Crush the Biscoff cookies into fine crumbs using a food processor, or place them in a bag and crush with a rolling pin. Reserve a small amount of the crumbs for topping the truffles later.
    7 ounces Biscoff cookies
    A close-up of finely crushed Biscoff cookies on a white surface.
  • Transfer the remaining cookie crumbs to a mixing bowl. Add the cream cheese and Biscoff cookie butter, then mix until smooth and thick.
    4¼ ounces cream cheese, ⅓ cup Biscoff cookie butter
    A bowl containing crushed cookies, cream, and a dollop of spread, ready for making truffles.
  • Scoop out small portions of the mixture and roll them into bite-sized balls. Place them on a lined baking sheet.
    A metal measuring spoon filled with a brown mixture above a bowl of similar mixture.
  • Transfer the tray to the freezer and chill for 1 hour, or until the truffles are firm.
    A tray filled with round, brown truffle balls ready for coating.
  • Near the end of the chilling time, melt the white chocolate in the microwave in short bursts, stirring between each, or in a heatproof bowl set over simmering water until smooth.
    5¼ ounces white chocolate
    A heart-shaped dish filled with creamy mixture and a spatula resting inside.
  • Remove the chilled truffle balls from the freezer. Using a fork or dipping tool, coat each one in the melted white chocolate, allowing any excess to drip off before placing it back on the lined tray.
    A fork holding a Biscoff truffle dripping with white chocolate.
  • While the chocolate is still wet, sprinkle the reserved Biscoff cookie crumbs over the top of each truffle.
    Three white chocolate truffles topped with crushed cookie crumbs on a white plate.
  • Refrigerate the truffles until the chocolate is fully set.
    A bowl of white chocolate-covered truffles topped with crushed cookies, with one truffle cut in half showing the filling.

Notes

Tips and Tricks
  • Chill well before coating. This helps the truffles hold their shape when dipped in chocolate.
  • Don’t overheat the chocolate. Melt gently to avoid it becoming thick or grainy.
  • Use a fork for dipping. It makes coating easier and cleaner.
  • Add variety. Try coating in milk or dark chocolate instead of white.
  • Make them uniform. Use a small cookie scoop for evenly sized truffles.
  • Storage. Keep in an airtight container in the fridge for up to 5 days.
  • Freeze friendly. These truffles freeze well for up to 2 months.

Nutrition

Calories: 136kcalCarbohydrates: 13gProtein: 2gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 8mgSodium: 61mgPotassium: 38mgFiber: 0.1gSugar: 8gVitamin A: 92IUVitamin C: 0.04mgCalcium: 22mgIron: 0.3mg
Keywords biscoff, biscuit, cake truffles, chocolate, chocolate truffles, truffle chocolates, truffle recipe, truffles, white chocolate
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