If you’re a lover of Biscoff, let’s face it, who isn’t, then these are going to blow your mind. These Biscoff Truffles are an amazingly rich and decadent treat. I’m sure you’ve heard of the famous Oreo truffles, well these are similar except we’re using the new Biscoff sandwich cookies instead of Oreos. When I first saw the biscoff cookies they reminded me of Oreos and I knew the first thing I had to make were these Biscoff Truffles.
Ingredients you’ll need for these Biscoff Truffles?
- Cream cheese: softened
- Lotus Biscoff Cookies: the new filled sandwich cookies
- White chocolate melts: compound chocolate
- Oil: any unflavoured oil, like vegetable or even coconut works well if you don’t mind the taste
Kitchen tools needed?
- Food processor
- Baking tray or plate
- Microwave safe mug
How do I make Biscoff Truffles?
Crush Biscoff Cookies. 
Mix in the cream cheese. 
Roll Biscoff mixture into balls. 
Coat Biscoff truffle into white chocolate. 
Drizzle white chocolate onto truffles and sprinkle with crumbs.
Start by taking out your cream cheese so it is softened. Once softened you can get to work on the main part of this recipe.
Step 1: Crush the cookies
Crush your cookies, this is best done in a food processor. If you’re in a bind you can do this by hand by placing the cookies in a ziplock bag and bashing it with a rolling pin.
Step 2: Add the cream cheese
Set aside 1 tablespoon on cookies for decoration. Add your softened cream cheese into the crushed cookies. Mix and mix and mix until the cream cheese is completely incorporated and you can no longer see any white streaks.
Step 3: Roll into balls and place in the freezer
Take about a teaspoon of your mixture and roll into a ball. Place onto a cookie sheet or tray. Continue to roll until all your mixture is finished. You should have approximately 36 balls. Place your try into the freezer for 15 – 30 minutes so they can firm up which will make them easier to coat in the chocolate
Step 4: Coat balls in chocolate
Melt your chocolate in microwave safe glass in the microwave in 30 second bursts until almost melted, mix well until the melts are smooth and silky. You can add a teaspoon of non flavoured oil to smoothen out the chocolate further. Remove the Biscoff truffle balls from the freezer. Place a ball on a fork and dip the fork into the chocolate, remove once coated. Gently tap the fork on the edge of the glass to remove any excess chocolate. Set the coated ball back onto the tray to set.
Step 5: Decorate
Drizzle any left over chocolate onto the balls and sprinkle with the reserved crushed cookies.
Frequently Asked Questions
Biscoff is a spread made from Lotus Cookies. The original Biscoff cookies, spread as well as the new sandwich cookies are vegetarian. The cookies have a toasty, caramel flavour with notes of cinnamon.
You could try, I haven’t myself. The reason I chose the sandwich cookies is because I felt they more closely resembled an oreo style of cookie. I also think the filling helps with sweetness and texture.
Nope, they’re pretty easy for such an indulgent treat. You only need 3 main ingredients and you’re good to go.
Compound chocolate is chocolate that doesn’t contain cocoa butter. This means that it is not real chocolate and therefore does not need to be tempered. Tempering is a tricky process and definitely not needed for a quick and simple dessert like this one.
These can be stored in an airtight container for 1-2 days at room temperature or 3-4 days in the fridge. The chocolate may crack after the first day, however this doesn’t change the texture or flavour.
Biscoff Truffles
Equipment
- Food processor
- Microwave
Ingredients
- 38 Biscoff Sandwich Cookies (approximately 2.5 bags of cookies – 375grams)
- 250 g Cream Cheese softened
- 2 cups White chocolate melts
- 1.5 tsp oil (optional)
Instructions
- Use a food processor crush your cookies.
- Reserve 1 tablespoon of cookies for decoration.
- Add the softened cream cheese to the crushed cookies and mix well, until you can no longer see streaks of white. This may take a few minutes.
- Measure out a teaspoon of mixture and roll into balls. Place on a flat tray.
- Once all balls have been rolled, place in the freezer for 15 – 30 minutes to firm up.
- When the balls have firmed up, place the white chocolate melts into a microwave safe glass and place into the microwave.
- Microwave for 30 seconds at a time, mixing each time, until it is all melted. Mix until smooth and add oil if required to thin out or smoothen the chocolate.
- Remove the balls from the freezer.
- Using a fork to dip each ball into the chocolate, tap the fork on the side of the glass to remove any excess chocolate. Lay on the tray to set.
- Drizzle any leftover chocolate onto the truffles and sprinkle with reserved cookie crumbs.
Notes
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