Made with just three ingredients, these incredible Biscoff truffles are the perfect Holiday treat. They are incredibly delicious, quick to make, and also look impressive!
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Growing up, my mum always made sweet treats as homemade Christmas gifts for our close family and friends. We’d spend the few nights before Christmas Day making old-fashioned chocolate fudge, coconut ice, white chocolate Oreo fudge, and caramel fudge.
We would divide everything evenly and package the sweet treats in cellophane bags with a large bow. Some years, we’d find cute gift boxes instead.
For the past few years, I have continued on this tradition, but I like to try new recipes to mix things up. I wanted to try making something with my favourite store-bought cookies, Biscoff!
Not only are these Biscoff truffles great for gifting, but they are also perfect for adding to a grazing board or as part of a dessert spread. I guarantee you they will be the first thing to go!
Ingredients
The printable recipe card below has the full ingredients list and instructions.
- Biscoff cookies – a packet of Lotus Biscoff cookies.
- Cream cheese – a block of cream cheese at room temperature.
- White chocolate melts – or any white chocolate you can melt, like wafers or chocolate chips. In NZ, we use what’s called chocolate melts/buttons.
Variations
- Add two tablespoons of cookie butter with the cream cheese for extra cookie flavour.
- Swap Biscoff biscuits for Oreos.
- Dip in your favourite chocolate; milk, dark, white or butterscotch!
- Drizzle the truffles with melted cookie butter.
- Add a drop of green or red food colouring to the white chocolate for a holiday touch!
How to Make Biscoff Truffles
Place all but one Biscoff cookie into a food processor or blender and pulse until the cookies become a fine powder. If you have neither machine, place the cookies into a ziplock bag and crush them with a mallet or rolling pin.
Add the cream cheese and pulse until combined, it will look like cookie butter!
Scoop the mixture into small balls using a tablespoon measure or a small cookie scoop, then roll it into shape with your hands.
Place them onto a lined cookie sheet, and then chill for 30 minutes in the refrigerator.
Crush the remaining Biscoff cookie and pop it into a small bowl.
Place the chocolate in a microwave-safe bowl and heat in 30-second intervals, stirring until melted.
Using a fork, dip each truffle ball into the chocolate, coating it completely. Let some excess chocolate drip into the bowl before placing it onto a lined cookie sheet. Sprinkle immediately with crushed Biscoff, then repeat for all the truffle balls.
Cover and chill in the fridge for 30 minutes or until you’re ready to serve.
Test Kitchen Tips
- If you don’t have a food processor, crush the cookies in a ziplock bag with a mallet or rolling pin, then use a hand beater to mix them with the cream cheese.
- Don’t skip chilling the truffle balls before dipping them into chocolate because they will be too soft.
- Use a toothpick or fork to dip the truffle balls into the chocolate.
- Sprinkle with cookie crumbs immediately after dipping the truffle in chocolate, as it will set quickly.
- Store in an airtight container in the refrigerator.
- Freeze in a ziplock bag for up to 1 month.
More Sweets Recipes
Biscoff Truffles
Ingredients
- 250 g packet Biscoff cookies
- 225 g cream cheese block, room temperature
- 200 g white chocolate melts buttons, melts, wafers or chips
Instructions
- Place all but one Biscoff cookie into a food processor or blender and pulse until the cookies become a fine powder. If you don't have either machine, place the cookies into a ziplock bag and crush them with a mallet or rolling pin.
- Add the cream cheese and pulse until combined, it will look like cookie butter!
- Scoop the mixture into small balls using a tablespoon measure or a small cookie scoop, then roll it into shape with your hands. Place them onto a lined cookie sheet then chill for 30 minutes in the refrigerator.
- Crush the remaining Biscoff cookie and pop it into a small bowl.
- Place the chocolate in a microwave-safe bowl and heat in 30-second intervals, stirring until melted.
- Using a fork, dip each truffle ball into the chocolate, coating it completely. Let some of the excess chocolate drip into the bowl before placing it onto a lined cookie sheet. Sprinkle immediately with crushed Biscoff, then repeat for all the truffle balls.
- Cover and chill in the fridge for 30 minutes or until you're ready to serve.
Notes
- If you don’t have a food processor, crush the cookies in a ziplock bag with a mallet or rolling pin, then use a hand beater to mix them with the cream cheese.
- Don’t skip chilling the truffle balls before dipping them into chocolate because they will be too soft.
- Use a toothpick or fork to dip the truffle balls into the chocolate.
- Sprinkle with cookie crumbs immediately after dipping the truffle in chocolate, as it will set quickly.
- Store in an airtight container in the refrigerator.
- Freeze in a ziplock bag for up to 1 month.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
