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?
Start by taking out 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 the 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 the softened cream cheese into the crushed cookies. Mix and mix and mix until the cream cheese is completely incorporated and there are no white streaks.
Step 3: Roll into balls and place in the freezer
Take about a teaspoon of the mixture and roll into a ball. Place onto a cookie sheet or tray. Continue to roll until all the mixture is finished. It should make approximately 36 balls. Place the tray 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 the chocolate in microwave safe glass in the microwave in 30 second bursts until almost melted, mix well until the melts are smooth and silky. 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.
- 36 Lotus Biscoff Sandwich Cookies (approx 2.5 sleeves of cookies)
- 250 g Cream cheese (softened)
- 2 cups white chocolate melts (compound chocolate)
- Crush the biscoff cookies in a food processor. Or you can place them in a bag and use a rolling pin to bash them till they're finely crushed. Set aside some crushed cookies for decoration.
- Place the crushed cookies in a bowl with the cream cheese.
- Mix well with the cream cheese until there are no longer white streaks in the mixture. This may take a few minutes.
- Take approx. 1 teaspoon heaps and roll into balls.
- Place the balls onto a tray and place in the freezer for 30-45 minutes until they are firm.
- When the balls are almost frozen. Place the white chocolate into a microwave safe bowl (or glass) and place in the microwave for 30 seconds at a time, mixing in between until melted.
- Dip each ball in the white chocolate using a fork. Tap the fork onto the edge of the bowl to remove excess chocolate and place back onto the tray.
- Drizzle any leftover chocolate onto the truffles and sprinkle with reserved crushed cookies.
- 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 in the fridge but shouldn't affect texture or flavour.