Biscoff Truffles
These Biscoff Truffles consist of creamy crushed cookie centers, coated in vanilla chocolate and topped with Biscoff-flavored chocolate drizzle. They’re decadent bite-size treats for all the Biscoff cookie lovers!
Turn your favorite spiced cookies into irresistible chocolate-coated truffles with minimal ingredients and simple recipe steps! These Biscoff Truffles combine softened cream cheese with finely crumbed Biscoff cookies to form dough-like balls that are then chilled, coated in melted vanilla chocolate, and decorated with Biscoff-flavored drizzle.
Much like these Strawberry Crunch Cake Balls, the processed cookies in these Biscoff truffles add flavor, texture, and structure to the bite-sized treats. The Biscoff flavor gets carried through to the chocolate drizzle decoration thanks to the addition of Biscoff cookie butter!
🌟 WHY I LOVE THESE BISCOFF TRUFFLES
These Biscoff truffles are sophisticated enough for special occasions, high tea, baby showers, bridal showers, or holidays, while also easy enough to whip up a batch for a midweek sweet treat at home.
You only 4 ingredients to make these truffles and no baking time at all!
Make the Biscoff truffle balls a day or two in advance since the balls need to chill to set. All that’s left is to coat the truffles, decorate, and serve!
🍽 KEY INGREDIENTS
Biscoff cookies – These cookies are key to this truffle recipe.
Cream cheese – Soften at room temperature.
Ghirardelli vanilla melting wafers – You won’t need to add oil when melting these wafers.
Drizzle – A mixture of vanilla melting wafers and Biscoff cookie butter spread.
Swaps
Coating – Add Biscoff cookie butter spread to the melted vanilla melting wafers for coating the Biscoff balls if you’d prefer a richer Biscoff flavor. You can then drizzle plain vanilla melting wafers over the top of the truffles or leave it off. Dark chocolate, milk chocolate, or almond bark are other options for coating these truffles.
Biscoff truffle mixture – Make boozy Biscoff truffles by adding 1 tablespoon of your preferred whiskey to the truffle mixture.
Drizzle – While the chocolate coating is still slightly wet, sprinkle some crushed Biscoff cookies over the tops of the truffles for extra texture and a pretty effect. Sprinkles can also be used. These are great alternatives to the drizzle.
🥣 EQUIPMENT
You’ll need the following equipment for these Biscoff truffles:
- Food processor or high speed blender
- Mixing bowls
- Hand mixer
- Baking trays
- Double boiler (or microwave)
- Piping bag
🔪 HOW TO MAKE BISCOFF TRUFFLES
Get ready to make your favorite cookie-inspired truffles with just a handful of ingredients, loads of flavor, and easy step-by-step recipe instructions.
Preparations
Line a baking tray with parchment paper and set it aside.
Cooking Instructions
Step 1
Beat the cream cheese in a large mixing bowl with an electric hand mixer on medium high speed until it becomes smooth and creamy.
Step 2
Process the Biscoff cookies in a food processor on high speed to create fine crumbs. Add the crumbs to the bowl of beaten cream cheese and mix on medium speed until the mixture forms a dough-like consistency.
Step 3
Use a 1.5” cookie scoop to create individual Biscoff truffle balls. Make sure to rolls the balls in the palms of your hands to create a smooth and even surface all around. Place the balls on the prepared tray and chill in the fridge for 1-2 hours.
Step 4
After chilling the Biscoff balls, prepare a double boiler and melt the vanilla melting wafers over low heat. Stir the melting chocolate every 30 seconds until completely melted and smooth. Don’t overheat the chocolate or it will seize and thicken beyond use.
Use a fork to submerge a Biscoff ball in the melted chocolate and tap the fork gently against the edge of the double boiler to get rid of excess chocolate. Transfer the coated truffle to the baking tray and repeat this process for all of the Biscoff balls.
Step 5
Melt an additional ½ cup vanilla melting wafers in the double boiler and mix in 2 tablespoons of Biscoff cookie butter spread. You can increase the Biscoff flavor and intensity of color by adding more spread to the melted chocolate.
Step 6
Pour the drizzle mixture into a plastic piping bag and snip a small piece off the tip.
Step 7
Drizzle the chocolate Biscoff mixture over each truffle ball and place the tray back into the fridge for the truffles to set. You can also use a spoon or a fork to drizzle the chocolate Biscoff mixture over the balls.
💭 COOKING TIPS
Use a cookie scoop to accurately measure the Biscoff balls. This way you will always get uniform-sized truffles.
An alternative method to the double boiler for melting the chocolate is to heat the melting wafers in the microwave on a low setting. You must make sure that the melting chocolate is stirred frequently and does not overheat.
You will need about ½ cup of vanilla melting wafers to make the Biscoff drizzle. Feel free to use whatever you may have left in the double boiler from coating the balls. Melt additional vanilla melting wafers if needed.
Don’t leave these assembled Biscoff cookies out at room temperature for longer than 2 hours as the centers will soften and cause cracking in the chocolate coating.
You will need to work quickly if adding toppings to these truffles as the chocolate coating sets fast.
🥗 WHAT TO SERVE WITH BISCOFF TRUFFLES
These Biscoff truffles are scrumptious bite-sized treats that you can enjoy as sweet snacks or a great way to end off your dinner.
Serve these Biscoff truffles with a scoop or two of creamy ice cream or with hot chocolate as a delicious dessert.
Enjoy these Biscoff truffles any time of the day as a sweet snack alongside a hot cup of coffee.
🙋 FREQUENTLY ASKED QUESTIONS
Biscoff cookies, including the spread, are Belgium products that have grown in popularity around the world.
Biscoff cookies are a brand of Speculoos cookies, made by the Lotus Bakeries Belgium company. Speculoos cookies are traditional Belgium cookies that are crunchy and crispy with spiced flavors as a result of a blend of cinnamon, ginger, nutmeg, and cloves.
Biscoff cookies taste like a combination of butter, sugar, and warm spice. They are crispy on the outside yet slightly chewy and soft on the inside – perfect for dunking into your favorite hot drink.
🧊 STORING AND ♨️ REHEATING
FRIDGE
These Biscoff truffles must be stored in the fridge until ready to serve. Store leftover Biscoff truffles in an airtight container in the fridge for up to 2 weeks.
FREEZER
You can freeze these Biscoff truffles for up to 3 months. Make sure that they are properly set before transferring them to an airtight container or freezer-safe bag to prevent them from sticking together. Thaw frozen Biscoff truffles in the fridge to serve again.
🍳 RELATED BITE-SIZE TREATS
- Red Velvet Cake Mix Balls
- Easy Chocolate Truffles Recipe
- Rainbow Cake Balls
- Strawberry Crunch Cake Balls
👪 SERVING SIZE
This recipe makes 24 Biscoff truffles. You can easily double or halve the ingredients to suit your needs.
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📋 RECIPE
Biscoff Truffles
Biscoff Truffles consist of creamy crushed cookie centers, coated in vanilla chocolate and topped with Biscoff-flavored chocolate drizzle!
Ingredients
- 2 - 8.8 ounce packages Biscoff cookies (the rectangle ones without cream)
- 8 ounce cream cheese, softened at room temperature
- 10 ounce bag Ghirardelli vanilla melting wafers
For the drizzle:
- ½ cup vanilla melting wafers
- 2-3 tablespoons Biscoff cookie butter spread
Instructions
- Line a baking tray with parchment paper and set it aside.
- Place the Biscoff cookies in a food processor or high speed blender and pulse into fine crumbs.
- In a large mixing bowl with a hand mixer on medium high speed, beat the softened cream cheese until smooth and creamy.
- Add the Biscoff cookie crumbs to the bowl with the beaten cream cheese and mix on medium speed until well combined and it turns into a cookie dough like consistency.
- Using a 1.5” cookie scoop, scoop up and make even sized balls and place them on the parchment paper. Roll each ball firmly in the palms of your hands to make them smooth and round.
- Once you are done making balls, place the tray into the refrigerator to chill for 1-2 hours.
- Once the balls are chilled, prepare a double boiler with the vanilla melting wafers over low heat (or use a microwave safe bowl and microwave on low setting). Melt the vanilla wafers, stirring every 30 seconds until fully melted and smooth. Do not overheat or it will seize and thicken.
- Use a fork to dip each of the Biscoff cookie balls one at a time completely into the melted vanilla wafers. Lift the ball out with a fork and tap the fork against the side of the double boiler or bowl to help remove any excess coating and to thin it out. Place back on the parchment paper and repeat with the rest of the cookie balls.
- Once all of the cookie balls are coated, melt an additional ½ cup vanilla melting wafers (or use whatever is leftover in the double boiler if you have any) and mix in 2 tablespoons of Biscoff cookie butter spread. You can add an additional tablespoon of spread if you want a darker color.
- Use a small spoon or fork to drizzle the mixture over the Biscoff cookie balls, or place the mixture into a piping bag, snip a small piece of the tip, and then drizzle over the cookie balls that way to make a cleaner design. Place the tray back into the refrigerator for the coating to finish setting. Break apart any excess drizzle from the cookie balls once the coating has set.
- Keep refrigerated until ready to eat. Enjoy!
Notes
Instead of Ghirardelli vanilla melting wafers, you can coat the balls in the dark chocolate or milk chocolate Ghirardelli flavors. You can also opt to use almond bark. Make sure you use a high quality chocolate or melts and always heat it on a low heat to keep it from seizing. Follow the instructions on the packaging.
Switch up the toppings and decorate it with sprinkles if desired.
The coating hardens quickly so if adding toppings, be sure to sprinkle it on immediately after dipping before the coating sets.
Keep refrigerated until ready to serve. If you keep it out for over 2 hours, the inside may start to soften and may result in some cracks on the outer shell.
STORING
Store leftovers refrigerated in an airtight container for up to 2 weeks. You can also freeze them in a freezer safe airtight container for up to 3 months. Make sure the coating has set completely before putting them in a container and freezing, otherwise they will clump together. Thaw in the refrigerator before eating.
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 205Total Fat 10gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 5gCholesterol 10mgSodium 111mgCarbohydrates 19gFiber 0gSugar 10gProtein 2g
