Biscoff Truffles

Enjoy the speculoos deliciousness of Biscoff truffles - soft, creamy centers encased in a sweet, crunchy white chocolate shell.

Course Dessert

Cuisine American

Prep Time 45

Chill Time 1

Total Time 1 45

Servings truffles

Calories 185kcal

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.

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.