How to make easy 3 ingredients biscoff truffles recipe as delicious as my favorite biscoff butter cookies recipe with all the biscoff flavor in these little treats covered with a white chocolate coating perfect for any occasion.
![biscoff truffles on a plate](https://sweetlycakes.com/wp-content/uploads/2023/04/truffesspeculoos-7.jpg)
Jump to:
If you like cookie truffles like this Oreo truffle balls recipe, then you won't be able to resist these cookie butter Biscoff truffles coated in white chocolate for a long.
No one can resist the taste of speculoos in these small indulgent cookie butter truffles balls made with just 3 ingredients, cookie crumbs, cream cheese and a chocolate coating.
These biscoff truffles are very easy to make at home and children love them. They can be made for any occasion, for a birthday party or just as a treat.
- Quick and easy recipe with all my tips and step-by-step photos.
- Only 3 ingredients for this super-simple recipe.
- Delicious little bites with a delicious cookie butter taste.
- Perfect for small and big occasions.
For cookie butter lovers? Give these a try, Biscoff milkshake, Biscoff donut, Biscoff butter cookies, Biscoff buttercream, Biscoff layer cake and No bake biscoff cheesecake.
Ingredients Notes
- Biscoff cookies: Use lotus biscoff biscuits or other speculoos cookies reduce with a food processor to obtain crushed biscoff cookies.
- Cream cheese: The classic recipe uses full fat cream cheese (Philadelphia or other). You can replace it with a creamy cookie butter spread for a more intense flavor, or use mascarpone cheese and Nutella spread.
- Chocolate: A coating of white chocolate as shown here, or a semi-sweet chocolate, milk chocolate or bittersweet chocolate. Use high-quality white chocolate chips or chocolate bar with a high percentage of cocoa butter for a smooth coating.
- Cookies: Coat with biscoff cookie crumbs.
- Chocolate candy: You can also simply use candy melts to cover the truffles.
- Nut butter: You can add a portion or replace the cream cheese with creamy peanut butter to bind the crushed cookies and add flavour at the same time.
How to make Cookie Butter truffles
- Blend the biscoff cookies finely in a food processor to obtain very fine crumbs without chunks.
- Place the biscoff crumbs in a medium bowl and add the creme cheese.
- Mix with your hands until you have a homogeneous ball of dough.
- Form balls of dough with your hands and place them on a large plate.
- Place the plate with the biscoff balls in the fridge for 20 minutes before rolling them a second time to give them a nice, smooth, round shape.
- Then return them to the fridge for around 30 minutes (or 15 minutes in the freezer) before coating them with melted chocolate.
- Heat the chopped white chocolate in a bowl over a double boiler or in the microwave until liquid and smooth.
- Prick a ball with a toothpick in the center and dip it into the melted chocolate until it is completely covered.
- Shake to remove excess chocolate, then place the ball on a baking sheet lined with parchment paper to cool until completely set.
- Decorate with a piping bag melted biscoff spread and a few biscoff cookie crumbs on top.
- And enjoy!
Storage and tips
Cookie butter truffles are best stored in the fridge in an airtight container for about 1 week. If you use a biscoff cookie butter spread or Nutella spread instead of cream cheese, you can store them at room temperature.
In the freezer: Freeze biscoff truffles for up to 3 months, just let them defrost gently in the fridge.
Blend the cookies as finely as possible to obtain smooth, round balls.
Place the shaped Biscoff balls in the fridge or freezer for at least 30 minutes, they'll be firm and easier to coat with melted chocolate, which will also set more quickly.
How to perfectly dip truffles in Melted chocolate?
The trick is to get the truffle frozen, stick a toothpick in the center, and then dip the balls in the melted chocolate.
To remove the toothpick, simply turn it gently on itself and it will gently detach from the biscoff truffle.
More truffles and balls
You will also love
- Coconut balls Raffaello
- Healthy cookie dough truffles
- Coconut dates balls
- Homemade cake pops
- Biscoff donuts
Biscoff Truffles
- Total Time: 30 minutes
- Yield: 20 balls
Description
How to make biscoff cookie butter truffles with biscoff cookies, cream cheese and white chocolate coating (for about 20 truffles)
Ingredients
- 40 Biscoff Cookies - about 320 g
- 80 g (⅓ cup) Cream cheese - Philadelphia
- 250 g ( 1 ½ cups) White chocolate chips
- Lotus Biscoff cookie butter spread for decoration
Instructions
- Finely blend the biscoff cookies in a food processor to a fine cookie crumb.
- Place the ground cookies in a medium bowl, add the cream cheese and mix with your hands until you have a smooth, homogenous ball of dough.
- Form 20 balls of dough weighing around 20 g each and roll them between the palms of your hands to give them a nice round shape (if you have trouble, let them rest for 20 minutes in the fridge before rolling them a second time).
- Place the balls in the fridge for 30 minutes or 15 minutes in the freezer.
- Melt the white chocolate in a double boiler or microwave until completely melted and smooth.
- Place the white chocolate in a deep bowl and prick a truffle with a toothpick in the center and gently dip it into the melted white chocolate, shake off the excess white chocolate and place the coated truffle on a sheet of parchment paper.
- Repeat this step for all truffles, letting them cool completely until the chocolate has set.
- Decorate truffles with a piping bag filled with a melted biscoff cookie butter spread and cookie crumbs.
Notes
Storage: Keep biscoff truffles in the fridge for up to 1 week in a storage box.
Option :
- Replace cream cheese with mascarpone cheese, biscoff spread or Nutella spread.
- Replace white chocolate with milk or dark chocolate, candy melt, or a coating of cookie crumbs.
- If you have trouble forming balls, add more frosting, or if the mixture sticks too much, add more cookie crumbs.
- Prep Time: 30 minutes
- Category: balls, truffles,
- Cuisine: American
Leave a Reply