Can I use Biscoff spread instead of cream cheese?

Yes, replace cream cheese with Biscoff cookie butter for a stronger flavor.

Can I make these truffles ahead?

Absolutely. They keep well in the fridge for up to a week.

What chocolate is best for coating?

White chocolate pairs perfectly with Biscoff, but dark or milk works too.

Can I freeze Biscoff truffles?

Yes, freeze them for up to 3 months and thaw in the fridge before serving.

Easy 3 Ingredients Biscoff Truffles

Description

How to make easy Biscoff cookie butter truffles with Biscoff cookies, cream cheese, and a smooth white chocolate coating — creamy, crunchy, and full of spiced cookie flavor (makes about 20 truffles).

Ingredients

40 Biscoff cookies – about 320 g
80 g (⅓ cup) cream cheese – Philadelphia or full-fat
250 g (1½ cups) white chocolate chips
Lotus Biscoff cookie butter spread – for decoration

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Instructions

Finely crush the Biscoff cookies in a food processor until you get a fine crumb.
Place the crumbs in a medium bowl, add the cream cheese, and mix first with a spoon, then with your hands until smooth and slightly sticky.
Form 20 small balls of about 20 g each, rolling them between your palms until perfectly round.
If the mixture feels too soft, refrigerate for 20 minutes before reshaping.
Chill the truffles for 30 minutes (or 15 minutes in the freezer) to firm up.
Melt the white chocolate in a double boiler or microwave until completely smooth and runny, then pour it into a small deep bowl.
Dip each truffle using a toothpick, coat completely, then shake gently to remove excess chocolate.
Place on a sheet of parchment paper and let them cool until the coating is fully set.
Decorate each truffle with a drizzle of melted Biscoff spread and a sprinkle of cookie crumbs.