These Biscoff truffles are the perfect sweet bite. Quick and easy, you only need 4 ingredients to make this decadent treat! It's going to be hard not to keep popping these in your mouth because they are seriously addictive. Don't say I didn't warn you!
What are Biscoff Truffles?
These truffles are really easy to make. There's no baking required! Just a few simple ingredients and a few minutes are required to make this biscoff dessert. And if you're a huge fan of biscoff and haven't checked out my Biscoff Cheesecake recipe, you totally have to, it's divine and perfect for any Biscoff lover!
Now even though there's cream cheese in these truffles, they don't taste like cheesecake. They have that dense creamy texture of a traditional truffle that makes them so decadent. The addition of the espresso adds another depth of flavour and goes very well with the Biscoff flavour.
Ingredients You'll Need to Make This Recipe
Did I mention you only need 4 simple ingredients to make these truffles? Let's review them!
- Biscoff Cookies - obviously you need the classic Biscoff cookies, they are the base of these truffles and their flavour is unmatched. There's no substitutes here!
- Cream cheese - the cream cheese is used here to help bind the cookies together when processing. There's not enough here to make them taste like a cheesecake, but it really lends to the dense, creamy texture
- White chocolate - melted white chocolate is the perfect way to coat these truffles. The white chocolate pairs so well with Biscoff and doesn't overpower it. But white chocolate is also sweet, so if you prefer desserts on the less sweet side, you can substitute with dark chocolate.
- Biscoff spread - a drizzle of melted Biscoff spread on top adds more Biscoff flavour and makes them look beautiful.
- Espresso (optional) - A strong espresso is perfect here, it really enhances the flavour of the Biscoff and helps to bring out the caramel notes. You can also use a few tablespoons of Nescafe, dissolved in hot water.
How To Make This Recipe, Step by Step
Let's walk through the steps to make these Biscoff truffles. You start off by taking a whole package of Biscoff cookies and blitzing them into fine crumbs. You can do this in a food processor. If you don't have one, feel free to place them in a plastic bag and pound them the old fashioned way.
Add the cream cheese to the Biscoff crumbs and process again until a dough forms and the mixture comes away from the sides of the processor.
Once your dough has formed, mix in the espresso. Make sure the espresso has cooled completely! Alternatively you could use extra strong coffee, or Nescafe diluted in half a cup of hot water.
Transfer the dough to a bowl and add in the espresso. Mix well by hand until it is fully combined.
Get rolling! Roll the dough into a smooth ball, using about a tablespoon so they are all the same size. You will need to refrigerate them while you continue onto the next step, this will make them easier to handle.
While the truffles are setting in the fridge, melt the white chocolate. I find it easiest to microwave in 20-30 second intervals, making sure to mix in between until fully melted.
TIP: If your white chocolate is having a hard time melting down smoothly, you can add 3 tablespoons of a neutral oil like vegetable or avocado oil while melting them. This helps to smooth out the chocolate and melt easily.
Next, melt the Biscoff spread (and try not to eat the rest of the tub by the spoonful!). You don't want the spread to be warmed too much or it will be too thin and drippy to decorate with, about 30 - 45 seconds should do it.
Now comes the fun part! Take your truffles out of the fridge and dunk them in the white chocolate. I find using a fork the easiest since it helps with allowing the excess melted white chocolate to drip off.
Place on a parchment lined tray or plate. Because the truffles are cold from the fridge, the chocolate should start hardening and setting up fairly quickly.
Drizzle on the melted Biscoff spread. This gives you an extra hit of Biscoff flavour and lets everyone see the iconic caramel colour of the spread so there's no guessing what flavour these truffles are. You could also just sprinkle on some crushed Biscoff cookies.
Tip: Transfer the Biscoff spread to a small ziplock bag and cut off a small corner of the bag to make a hole. Push the spread toward the hole and drizzle the spread over the truffles, making pretty lines and squiggles.
FAQ's and Expert Tips
What does Biscoff taste like? Biscoff cookies are similar to shortbread cookies and have caramel and cinnamon notes that pairs so well with coffee (hence the espresso in the recipe).
What is the best way to store them? They can be placed in an airtight container in the fridge for up to one week.
What type of cream cheese should be use for this recipe? You definitely want to stick to full fat cream cheese here. We're making truffles after all and you won't get the same mouth feel you would get with full fat cream cheese if you use a reduced fat variety. Any variety of your favourite cream cheese works
What's the best way to serve them? They taste best straight from the fridge but they can be enjoyed at room temperature.
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Biscoff Truffles (4 Ingredients!)
- 1 package Biscoff cookies 250 grams
- 150 grams Cream Cheese
- 2 tablespoons espresso
- 1 cup white chocolate chips 225 grams
- 2 tablespoons Biscoff spread
- Start by pulsing the cookies in a food processor until fine crumbs form. Add the cream cheese and process to make the dough
- Add the espresso, mix it in, then form balls. Use a tablespoon for even sizes
- Place the balls on a parchment lined tray and place in the freezer while you prep the chocolate
- Melt the white chocolate in the microwave using 20-30 second intervals, mixing in between. Add 3 tablespoons of vegetable oil to loosen it more if needed
- Melt the Biscoff spread in the microwave, making sure to not melt it too much (about 30-45 seconds)
- Take out the balls and dip them one by one in the white chocolate
- Allow them to set for a few mins then drizzle with the Biscoff spread, or decorate with cookie crumbs
- Place in the fridge to set then serve