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Enjoy the speculoos deliciousness of Biscoff truffles - soft, creamy centers encased in a sweet, crunchy white chocolate shell.
When it comes to desserts, what is better than something that is handheld - from maple walnut fudge to cookie dough bites to chocolate pumpkin cups to Baileys fudge.
I also love combining well-known desserts into one. To me, the king of handheld delights are truffles. The great thing about them is you can really customize to your flavor profile. While chocolate is the most-well known I thought incorporating the famous Biscoff cookie would be a unique and tasty alternative.
Why This Recipe Works
- Biscoff lovers - If you are a fan of the famous speculoos cookie, not only is there pulsed cookies in the middle but cookie butter as well!
- Creamy texture - The velvety smoothness of the truffle center provides a luxurious melt-in-your-mouth sensation.
- Holiday favorite - These are perfect for holiday cookie tray or edible gift.
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Ingredient Notes
- Biscoff cookies - Use authentic Biscoff cookies for that distinct Speculoos flavor.
- Cream cheese - Opt for full-fat cream cheese to achieve a rich and creamy truffle consistency.
- Cookie butter - Choose a high-quality cookie butter for enhanced gingerbread-like flavor/
- Vanilla extract - Use pure vanilla extract to complement and enhance the overall taste.
- White chocolate - Select good-quality white chocolate for the coating, ensuring a smooth and sweet finish.
- Vegetable oil - Add a small amount to the white chocolate for a glossy finish.
ngredient Swaps
As with any recipe, you can switch up the ingredients for this recipe. Some variations include:
- While they are called Biscoff truffles for a reason you can substitute the Biscoff cookies with graham crackers, digestive biscuits, or ginger snaps for a unique twist.
- Experiment with mascarpone or a dairy-free cream cheese alternative for a different texture or dietary preference.
- Replace cookie butter with almond butter, hazelnut spread or another nut butter for a flavor variation.
- Try dark or milk chocolate for the coating instead of white chocolate, or use a vegan chocolate alternative for a dairy-free version.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
In a food processor or blender, pulse Biscoff cookies into fine crumbs. Then, with a hand-held or stand mixer equipped with a paddle attachment, beat together the Biscoff crumbs, cream cheese, cookie butter, and vanilla extract until well combined.
Scoop cookie mix and roll into balls before chilling. Melt chocolate with oil and let sit for 5 minutes.
Coat the balls, tapping off any excess white chocolate. Place on parchment-lined baking sheet refrigerate for an hour to set.
FAQs
Also known as speculoos or Lotus Biscoff cookies, they are spiced shortcrust-type cookies with a distinct caramelized flavor.
Originating in Belgium, the cookies feature a crunchy texture and are characterized by a blend of cinnamon and brown sugar, providing a unique and delicious taste.
If the truffle mixture is too soft to handle, refrigerate it for 30 minutes before shaping into balls. You can also try adding a bit more crushed cookies before shaping.
Store the truffles in an airtight container in the refrigerator to maintain their freshness. Bring them to room temperature before serving.
Truffles can last for about 1 to 2 weeks when stored in the refrigerator. However, their shelf life may vary based on specific ingredients used.
Equipment
The equipment you use is important to how the Biscoff truffles turn out. What is needed is the following:
- Food processor - Needed to pulse the cookies into a crumbly mixture
- Stand mixer - Used to mix together the truffle ingredients. You can also use a hand mixer with mixing bowls.
- Cookie scoop - Use a 2 teaspoon cookie scoop for small truffles or a 1 tablespoon cookie scoop for larger sized.
- Large bowl - Need a bowl to melt the white chocolate and dip the truffles in.
Pro Tips/Recipe Notes
- To ensure consistent truffle sizes, use a melon baller or a small scoop for shaping.
- When coating the truffles, tap the fork on the side of the bowl to let excess chocolate drip off. This results in a more even coating.
- If desired, customize your truffles by topping them with additional Biscoff cookie crumbs or other decorations before the chocolate sets.
- Allow the truffles to chill in the refrigerator for at least an hour after coating to ensure the chocolate sets properly before serving.
Other Dessert Recipes
If you’ve tried these Biscoff truffles or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! If you are a fan of truffles, you can't go wrong with these Baileys truffles either. You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Biscoff Truffles
Ingredients
- 1 (8.8 oz package) Biscoff cookies
- 4 oz cream cheese, at room temperature
- 1 tablespoon cookie butter
- ½ teaspoon vanilla extract
- 12 oz white chocolate, chopped
- ½ teaspoon vegetable oil
Instructions
- Place the Biscoff cookies in a food processor or blender. Pulse into a fine crumb.
- Using a hand-held or stand mixer fitted with a paddle attachment, beat the Biscoff crumbs with the cream cheese, cookie butter and vanilla extract until combined.
- Use a tablespoon-sized cookie scoop to scoop out the mounds. Using your hands, roll into a ball. Place balls on baking sheets lined with parchment paper and place in the fridge for at least an hour.
- Place chopped chocolate and oil in a glass bowl or a 2-cup liquid measuring cup. Melt in 20-second increments in the microwave, stirring after each increment, until completely melted and smooth. Let it cool for 5 minutes.
- Working with one ball at a time, submerge into the melted chocolate and swirl to coat, using a fork to lift out. Tap on the side to let the excess chocolate drip off. Use a toothpick to slide the truffle off the fork on a parchment-lined baking sheet.
- If desired, top with some Biscoff crumbs. Refrigerate balls for at least 1 hour to allow the chocolate to set before serving.
Notes
- To ensure consistent truffle sizes, use a melon baller or a small scoop for shaping.
- When coating the truffles, tap the fork on the side of the bowl to let excess chocolate drip off. This results in a more even coating.
- If desired, customize your truffles by topping them with additional Biscoff cookie crumbs or other decorations before the chocolate sets.
- Allow the truffles to chill in the refrigerator for at least an hour after coating to ensure the chocolate sets properly before serving.
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