Indulge in a quick, decadent treat with these Biscoff Chocolate Truffles. Creamy Biscoff cookie balls coated in smooth milk chocolate bring a perfect balance of sweet, spiced cookie flavor and rich chocolate. These bite-sized delights are ideal for dessert tables, gift-giving, or satisfying a sudden sweet craving.
With just a few simple ingredients and minimal prep, you can create about 17 truffles in less than 90 minutes.
Ingredients
Cookies
- 30 Lotus Biscoff cookies, finely crushed
Spread
- 1 cup Lotus Biscoff spread (smooth or crunchy)
Chocolate Coating
- 1 cup milk chocolate, melted
Step-by-Step Instructions
Step 1: Crush the Cookies
- Place Biscoff cookies in a food processor and blend until finely ground.
- Tip: If you don’t have a food processor, place cookies in a sealed bag and crush with a rolling pin until fine.
Step 2: Combine with Biscoff Spread
- Add the Biscoff spread (slightly warmed if needed) to the cookie crumbs.
- Pulse briefly until a thick, smooth paste forms.
Step 3: Chill the Mixture
- Transfer the mixture to a bowl and refrigerate for 10–15 minutes to firm up.
Step 4: Form Truffle Balls
- Roll the chilled mixture into 1-inch balls (~0.5 oz each).
- Place on a parchment-lined tray and refrigerate for 1 hour to set.
Step 5: Prepare Chocolate Coating
- Gently melt milk chocolate in a microwave-safe bowl using 30-second intervals, stirring between each until smooth.
- Let cool for 5 minutes.
Step 6: Coat the Truffles
- Using a fork, dip each truffle ball into the melted chocolate, letting excess drip off.
- Place back on the tray.
- Drizzle additional melted chocolate over the truffles for decorative lines.
Step 7: Set the Chocolate
- Allow truffles to set at room temperature or refrigerate until chocolate shells are firm.
Extra Suggestions
- For added flair, sprinkle crushed Biscoff cookies, cocoa powder, or finely chopped nuts over the chocolate coating before it sets.
- Store in an airtight container in the refrigerator for up to 1 week.
- For long-term storage, freeze truffles for up to 2 months. Thaw in the fridge before serving.
- Slightly warming the Biscoff spread makes mixing easier but avoid overheating.
Must-Have Equipment
- Food processor (or rolling pin with a large resealable bag)
- Microwave-safe bowl
- Baking tray lined with parchment paper
- Fork for dipping truffles
Tips for Perfect Biscoff Truffles
- Uniform size: Use a small cookie scoop or kitchen scale to keep truffles even for consistent baking and presentation.
- Smooth chocolate coating: Stir chocolate frequently while melting to prevent burning.
- Decorative drizzle: Place melted chocolate in a piping bag or small plastic bag, snip a tiny corner, and drizzle for neat lines.
- Chill properly: Chilling before and after dipping ensures truffles hold shape and chocolate sets nicely.
FAQ
Q: Can I use peanut butter instead of Biscoff spread?
A: Yes, peanut butter or another nut butter works, but the flavor will change. Consider adjusting sweetness.
Q: Can these truffles be made vegan?
A: Use dairy-free chocolate and a plant-based cookie spread. Check cookies for vegan compliance.
Q: How long do truffles last?
A: Refrigerated in an airtight container, they last up to 1 week. Frozen, they last up to 2 months.
Q: Can I make truffles ahead of time?
A: Yes! Form and coat truffles, then store in the fridge or freezer until needed.
Q: Can I use dark or white chocolate instead of milk chocolate?
A: Absolutely! Dark chocolate adds richness, while white chocolate gives a sweeter, creamier flavor.
Allergy Information
- Contains milk and wheat (gluten) from Biscoff cookies and milk chocolate.
- Always check ingredient labels if serving to guests with allergies.
These Biscoff Chocolate Truffles are quick to make, elegantly delicious, and perfect for gift boxes, holiday treats, or everyday indulgence. Every bite combines creamy cookie filling with a smooth chocolate coating for a luxurious, spiced dessert experience.