Description
These Biscoff Truffles are decadent no-bake treats combining crushed Biscoff cookies, creamy cookie butter, and smooth cream cheese, all coated in a luscious white chocolate shell. Perfect for a sweet snack or elegant dessert, they are quick to prepare and require chilling time to set.
Ingredients
Scale
Biscoff Truffles
- 45 Biscoff cookies
- ¼ cup Biscoff cookie butter
- 8 ounces cream cheese, softened
Coating and Topping
- 10–12 ounces white chocolate, finely chopped
- 2 Tablespoons Biscoff cookie butter (optional topping)
Instructions
- Prepare the baking sheet: Line a baking sheet with parchment paper and set it aside to keep the truffles from sticking during chilling.
- Process the cookies: Place the Biscoff cookies in a food processor and pulse until they become fine crumbs, forming the base texture for the truffles.
- Melt cookie butter and combine: Heat ¼ cup Biscoff cookie butter in a microwave-safe bowl for 15-20 seconds, stirring well. Add the warmed cookie butter and softened cream cheese to the food processor with the crumbs, then pulse until all ingredients combine into a thick, moldable dough.
- Form truffles: Using a spoon or hands, scoop and roll the dough into 1-inch balls. Place the balls on the prepared baking sheet and chill them in the fridge for at least 1 hour or freeze for 20 minutes to firm up.
- Melt the white chocolate: Remove the balls from the fridge. Melt the finely chopped white chocolate in the microwave in 30-second increments, stirring well after each, until smooth and fully melted.
- Coat the truffles: Using a fork or dipping tool, dip each truffle ball into the melted white chocolate to coat evenly. Allow excess chocolate to drip off before placing them back on the parchment-lined baking sheet.
- Chill to set coating: Return the coated truffles to the fridge for at least 1 hour to let the white chocolate harden and form a firm shell.
- Add optional decoration: If desired, microwave 2 tablespoons of Biscoff cookie butter for 15 seconds, stir, then drizzle or pipe it decoratively over the set truffles. Chill once more to set the drizzle before serving.
Notes
- For quicker chilling, freeze the truffles and chocolate-coated balls but be careful not to freeze too long as it can affect texture.
- Ensure cream cheese is softened to room temperature for easy mixing.
- White chocolate can be substituted with milk or dark chocolate if preferred.
- Store leftovers in an airtight container in the fridge for up to one week.
- Using a dipping tool or fork helps create an even chocolate coating and reduces mess.
Nutrition
- Serving Size: 1 truffle
- Calories: 150
- Sugar: 13g
- Sodium: 45mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
