Introduction

These Biscoff Truffles are a decadent and easy-to-make treat that combines the irresistible flavor of Biscoff cookies with creamy white chocolate. Perfect for sharing or indulging, they require just a handful of ingredients and a bit of patience to create smooth, bite-sized delights.

The image shows six round cake balls with smooth, white coatings. One of the cake balls is cut in half, revealing a dense, crumbly brown cake inside. The white coating looks creamy and slightly shiny, with small brown crumbs sprinkled on top and around the cake balls. They are placed on a white marbled surface, which highlights the contrast between the white coating and the brown interior. The cake balls look soft and rich, with a mix of smooth and crumbly textures. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (250g) Biscoff cookie crumbs, plus more for decorating
4 oz (115g) full fat cream cheese, room temperature
1/4 cup (70g) Biscoff creamy cookie butter
8 oz (225g) good quality white chocolate (see notes)
2 tablespoons Biscoff creamy cookie butter

Instructions

Step 1: Line a large tray with parchment paper and set aside.
Step 2: In a food processor, grind Biscoff cookies until very fine, or crush them in a plastic bag with a rolling pin, ensuring no large chunks remain.
Step 3: Transfer the cookie crumbs to a large bowl. Mix in the cream cheese and 1/4 cup of cookie butter until the mixture starts to stick together. You can also pulse these ingredients together in the food processor if preferred.
Step 4: Use a small 1.5 tablespoon scoop or spoon to portion out the mixture. Roll each portion into a smooth ball between your hands.
Step 5: Place the truffle balls onto the prepared tray and freeze for about 15 minutes, or until firm to the touch.
Step 6: To prepare the chocolate coating, combine the white chocolate and 2 tablespoons of cookie butter in a heat-safe or microwave-safe bowl.
Step 7: Melt the mixture gently either over a bain-marie or in the microwave, stirring frequently until smooth. Avoid overheating to prevent the chocolate from seizing (see notes for details).
Step 8: Allow the melted chocolate to cool for about 5 minutes so it is no longer hot.
Step 9: Dip each truffle ball into the melted chocolate, using a fork to lift and gently shake off excess coating.
Step 10: Place the coated truffle back on the parchment-lined tray and quickly sprinkle with extra cookie crumbs while the chocolate is still wet.
Step 11: Refrigerate the coated truffles until ready to serve.

Tips & Variations

Use full fat cream cheese for the best texture and flavor in the truffle mixture.
For a smoother coating, temper the white chocolate or warm it gradually over a bain-marie to avoid grainy texture.
Try dipping the truffles in milk or dark chocolate as an alternative to white chocolate.
Adding a pinch of sea salt on top just after coating can enhance the sweetness and depth of flavor.

Storage

Store the Biscoff truffles in an airtight container in the refrigerator for up to one week. For longer storage, freeze them in a sealed container for up to one month. When ready to enjoy, let them sit at room temperature for a few minutes to soften slightly before serving.

How to Serve

The image shows several round truffles covered in smooth white chocolate coating, each topped with a small sprinkle of light brown crumbs. One truffle is cut in half, revealing a dense, crumbly light brown center. The truffles rest on a white marbled surface scattered with more light brown crumbs around them. The close-up view highlights the shiny texture of the white chocolate and the soft, crumbly inside of the truffles, with a soft focus on the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cookie instead of Biscoff?

Yes, you can substitute other spiced or caramel-flavored cookies, but the signature Biscoff flavor is unique and best suited for this recipe.

What is the best way to melt white chocolate without it seizing?

Melt the white chocolate gently over a bain-marie or in short bursts in the microwave, stirring frequently. Avoid any contact with water, as moisture causes chocolate to seize. Adding the cookie butter while melting also helps keep the chocolate smooth.