Biscoff Truffles With Crunchy Cookie Bits and White Chocolate
By Emma Collins
Prep
30 min
Cook
0 min
Total
30 min
Servings
24
Level
Easy
Choose a smooth, spreadable Biscoff cookie butter and Biscoff biscuit chunks for no-bake Biscoff truffles. The cookie butter filling and biscuit pieces give the truffles texture. Truffles coated with white chocolate and Biscoff have spiced, caramel flavor.
The filling combines cookie crumbs and Biscoff spread and white chocolate to form a chilled, scoopable mixture. The coating combines melted white chocolate and Biscoff spread to flavor the coating with a cookie-butter flavor. To make the coating process simpler, buy white chocolate items that melt easily, such as white chocolate chips, to coat other treats.
The filling has the right consistency for forming ball shapes if it is pliable but firm enough to maintain shape. A smooth ball surface is desirable when freezing for one hour. Problems to avoid include insufficient chilling, which can cause the filling to melt between your fingers and when dipped in the coating. You may want to warm the coating slightly, but avoid overheating it.
Top the truffles with white icing or chocolate chips, crushed Biscoff cookies, or other toppings. Chill until firm. Two dozen truffles are appropriate for using as dessert tray treats or simple gifts. Store truffles in an airtight container in the refrigerator or freezer.
Why this recipe works
- Three ingredients are needed to make this recipe: Biscoff spread, cookies, and white chocolate. You can make a spiced cookie product with very few other ingredients.
- Dry biscuits are ground into fine crumbs to avoid chunks of biscuit in the filling.
- High-quality melting white chocolate can produce a better coating for dipped foods and reduce the thickness of the white chocolate coating.
- The caramel and spice flavors in this recipe come from cookie butter and speculoos cookies. Using typical ingredients in new ways can help you experiment with new flavors in your cooking.
- A small scoop yields 24 mini truffles made with Biscoff spread. You can get cookies for several occasions, including gifts and other ways to share cookies.
- Optional toppings such as cookie crumbs and others, including white chocolate and sprinkles, can enhance a Biscoff-flavored dessert's appearance without competing with Biscoff flavor.
Ingredients
- •100 g white chocolate (melted)
- •275 g Biscoff spread
- •200 g Biscoff biscuits or cookies (about 26 cookies)
- •200 g white chocolate (for coating)
- •¼ cup Biscoff spread (for coating)
- •50 g white chocolate (extra, for drizzle)
- •Biscoff cookie crumbs (optional, for decoration)
- •chocolate sprinkles (optional, for decoration)
Instructions
- 1
Melt 100 g of white chocolate in a microwave-safe bowl in 30-second intervals, stirring well between each interval.
- 2
Process the Biscoff biscuits in a food processor or blender until they form very fine crumbs.
- 3
Add the Biscoff spread and the 100 g melted white chocolate, then blend until the mixture forms a paste.
- 4
Pour the filling into a wide, shallow dish and chill in the freezer for 20 to 30 minutes, or until scoopable.
- 5
Use a very small cookie scoop to portion about 1 tablespoon of filling at a time, roll into smooth balls, and place them on a plate or baking tray.
- 6
Freeze the rolled balls for 1 hour.
- 7
Melt the remaining 200 g white chocolate in 30-second microwave intervals, stirring well between each interval.
- 8
Transfer 50 g of the melted white chocolate to a small ziplock bag and set aside.
- 9
Add the extra Biscoff spread to the larger portion of melted white chocolate and mix to combine.
- 10
Use two forks to dip each chilled ball into the Biscoff chocolate coating, let the excess drip off, and place it on a paper-lined baking sheet.
- 11
Reheat the coating slightly as needed to keep it fluid, taking care not to make it too hot.
- 12
Warm the reserved white chocolate in the ziplock bag if needed, push it into one corner, cut a tiny piece from the tip, and drizzle it over the truffles.
- 13
Decorate with Biscoff cookie crumbs or chocolate sprinkles if desired.
- 14
Chill the truffles in the fridge for 2 to 3 hours, until firm.
FAQ
Nutrition (per serving)
Calories
205
Protein
2g
Fat
12g
Carbs
21g
Reviews
Pin this recipe
Tap an image to save it to Pinterest.
