If you’re anything like me, you’ll love sinking your teeth into something rich, creamy, and irresistibly sweet. That’s why I’m excited to share this Biscoff Truffles with White Chocolate Coating Recipe that’s perfect for weekend treats or impressing guests without crazy effort. These little bites are packed with the iconic spiced cookie flavor of Biscoff combined with silky cream cheese and wrapped in smooth white chocolate. Trust me, once you try making these, they’ll quickly become a favorite to whip up for any occasion – and they’re way easier than you think!
Why You’ll Love This Recipe
- Simple and Quick: You don’t need fancy equipment or ingredients to create these decadent truffles.
- Sweet and Spicy Flavor: The unique Biscoff cookies bring a warm caramel and cinnamon twist that’s truly addictive.
- Perfect for Gifting: These truffles look elegant and taste like you spent hours in the kitchen—great for holidays or celebrations.
- Customizable Decoration: You get to dress them up with more Biscoff spread and crumbs for a gorgeous finish every time.
Ingredients You’ll Need
These ingredients work beautifully together to create a creamy, subtly spiced filling that pairs perfectly with sweet white chocolate. When shopping, try to get fresh Biscoff biscuits and a good quality cream cheese or mascarpone to keep everything smooth and flavorful.
- Biscoff biscuits: Crush them finely to form the base of your truffle mixture; their spice and caramel notes shine here.
- Soft cream cheese or mascarpone: This adds the creamy texture that balances the crunch and sweetness.
- White chocolate: Choose a good melting white chocolate that’s creamy and not too sweet for the coating.
- Biscoff spread: For drizzling over the truffles to amp up that signature flavor and add a lovely finishing touch.
Variations
I love to switch things up depending on the occasion or what’s in my pantry, and you can do the same! Personalizing this recipe means you can enjoy it your way every time.
- Adding a pinch of sea salt: I tried sprinkling a little flaky sea salt on some truffles before the white chocolate fully set, and it brought an incredible contrast that took them to the next level.
- Using dark or milk chocolate coating: If you’re not into white chocolate, swapping it for dark or milk works wonderfully—and changes the flavor profile that little bit to suit your sweet tooth.
- Infusing with nuts: I once gently folded in crushed toasted almonds into the biscuit mixture, and it gave a wonderful texture.
- Vegan version: You can use dairy-free cream cheese and vegan white chocolate if you want to make this recipe plant-based.
How to Make Biscoff Truffles with White Chocolate Coating Recipe
Step 1: Crush Those Biscuits Into Fine Crumbs
This is where the magic starts! Pop your Biscoff biscuits into a food processor for a quick blitz until you get fine crumbs. If you don’t have one, don’t stress—just put the biscuits into a ziplock bag and crush with a rolling pin. Be sure to reserve about a tablespoon of those crumbs; you’ll use them later for a little garnish sparkle that adds so much to the final look.
Step 2: Mix the Cream Cheese with the Biscuit Crumbs
Now, combine the rest of the biscuit crumbs with your soft cream cheese or mascarpone in the food processor. Pulsing them together until it becomes a thick, smooth paste is my favorite way because it’s quick and ensures even mixing. If you prefer, you can mix by hand in a bowl. The goal is a creamy base you can easily scoop and roll without sticky fingers (although a little mess is part of the fun!).
Step 3: Shape the Truffles and Chill
I usually use a melon baller to portion out the mixture so each truffle is wonderfully uniform and bite-sized. Don’t stress if you don’t have one—two teaspoons work perfectly fine. Roll each portion into a smooth ball and line them up on a tray with some parchment paper. Pop those into the freezer for about 30 minutes so they’re firm enough to dip without falling apart.
Step 4: Melt Your White Chocolate and Biscoff Spread
When the truffles are chilled, get your white chocolate melting gently—either in a heatproof bowl set over simmering water or carefully in short bursts in the microwave to avoid burning. Meanwhile, warm up your reserved Biscoff spread in a tiny bowl to fluid but not hot. This little drizzle adds a luscious finishing touch, giving both shine and extra flavor depth.
Step 5: Coat, Decorate, and Set
Using a fork or dipping tool, dunk each chilled truffle fully into the white chocolate, letting excess drip off before placing it carefully onto a clean parchment-lined tray. Immediately drizzle with a bit of melted Biscoff spread and sprinkle with a few reserved biscuit crumbs—you’ll love how this adds texture and that classic Biscoff crunch. Repeat until all truffles are coated, then refrigerate them for at least an hour so the coating sets beautifully.
Pro Tips for Making Biscoff Truffles with White Chocolate Coating Recipe
- Ensure Softened Cream Cheese: I learned that cream cheese needs to be room temperature, or the mixture gets lumpy—patience here pays off for smooth truffles.
- Chill Properly Before Coating: Freezing the truffles first makes coating so much easier—you avoid melting and messiness every time.
- Use a Fork for Dipping: This helps drain off excess chocolate and keeps your truffles neat while coating.
- Store in an Airtight Container: I found truffles keep best in the fridge when airtight, preserving their freshness and preventing drying out.
How to Serve Biscoff Truffles with White Chocolate Coating Recipe
Garnishes
When I serve these, I like keeping it simple but classy—some extra crushed Biscoff biscuits on the side or a light dusting of cocoa powder can complement the flavors nicely. Occasionally, I’ll add a delicate sprinkle of edible gold dust for special occasions, which really wows guests.
Side Dishes
Though these truffles are a treat on their own, I often pair them with small cups of freshly brewed coffee or spiced chai tea, which perfectly balances the sweetness. They’re also lovely alongside fruit platters or a rich chocolate mousse for dessert spreads.
Creative Ways to Present
For birthdays or holidays, I’ve arranged these truffles in pretty gift boxes lined with colorful parchment paper, adding a personalized tag. Another fun idea is placing them in mini cupcake liners or stacking them on tiered dessert stands for a beautiful display that invites guests to dig in.
Make Ahead and Storage
Storing Leftovers
I keep leftover Biscoff truffles in an airtight container in the fridge, where they stay creamy and fresh for up to a week. I learned that leaving them uncovered causes the chocolate to develop a weird texture, so airtight is key.
Freezing
These truffles freeze beautifully, which I discovered after making double batches for holiday gifts. Just layer them in a freezer-safe container separated by parchment paper. When ready to enjoy, thaw in the fridge overnight for perfect texture.
Reheating
I generally don’t reheat these, since they’re best eaten chilled. If you want them slightly softer, leaving them out at room temperature for 10–15 minutes works wonders without melting the coating too much.
FAQs
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Can I use regular cream cheese instead of mascarpone in this recipe?
Absolutely! Both work well, but mascarpone gives a slightly creamier texture and milder flavor. If using regular cream cheese, make sure it’s softened to avoid lumps and mix thoroughly for smooth truffles.
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How long do Biscoff truffles last in the fridge?
Stored in an airtight container, they stay fresh for about 5 to 7 days. Beyond that, the texture and taste might start to change, so it’s best to enjoy them sooner rather than later.
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What’s the best way to melt white chocolate for coating?
Use a double boiler or microwave in short 20–30 second bursts, stirring in between to prevent scorching. White chocolate can be sensitive to heat, so slow and gentle melting yields the smoothest coating.
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Can I make these truffles dairy-free?
Yes! Use vegan cream cheese and a dairy-free white chocolate alternative. Also, check the Biscoff spread’s ingredients to ensure they fit your dietary needs. The texture might vary slightly but still tasty!
Final Thoughts
I absolutely love how this Biscoff Truffles with White Chocolate Coating Recipe brings together simple ingredients to craft such a delightful treat. When I first tried making these, I kept them all for myself because they were just that good! But sharing has its joy, and I’m sure you’ll enjoy surprising your family and friends with these little treasures. Once you get the hang of the process, you’ll find it both fun and rewarding, with plenty of room to add your own creative spin. So grab those Biscoff biscuits and get ready for a sweet adventure that feels like a warm hug in every bite.
Print
Biscoff Truffles with White Chocolate Coating Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 45 minutes
- Yield: 20 truffles
- Category: Dessert
- Method: No-Cook
- Cuisine: International
Description
Delight in these creamy, indulgent Biscoff Truffles combining the unique caramelized flavor of Biscoff biscuits with smooth cream cheese and a luscious white chocolate coating, finished with a drizzle of Biscoff spread and biscuit crumbs for extra crunch.
Ingredients
For the Truffle Mixture
- 250 g Biscoff biscuits
- 125 g soft cream cheese or mascarpone
For the Coating and Decoration
- 200 g white chocolate
- 25 g Biscoff spread
- Reserved 1 tbsp Biscoff biscuit crumbs
Instructions
- Crush Biscuits: Using a food processor or placing the biscuits in a bowl and crushing them with a rolling pin, finely crush 250 g of Biscoff biscuits until you achieve a fine crumb. Reserve 1 tablespoon of these crumbs for decorating later.
- Combine with Cream Cheese: Add 125 g of soft cream cheese or mascarpone to the crushed biscuits (excluding the reserved crumbs) and pulse in the food processor until it forms a thick paste, or mix thoroughly in a bowl with a spoon until fully combined.
- Form Truffles: Using a melon baller or two teaspoons, scoop portions of the mixture and roll each into a smooth ball with your hands. Place the formed truffles on a lined tray or plate.
- Freeze Truffles: Freeze the truffles on the tray or plate for 30 minutes to firm up and hold their shape.
- Melt White Chocolate: Gradually melt 200 g of white chocolate in a heatproof bowl, gently warming until smooth and fully melted.
- Melt Biscoff Spread: In a separate small bowl, melt 25 g of Biscoff spread until it reaches a drizzle-able consistency. Prepare the reserved biscuit crumbs for garnish.
- Coat Truffles: Carefully dip each chilled truffle into the melted white chocolate, ensuring it is fully coated. Place the coated truffles onto a clean, lined tray.
- Decorate Truffles: Drizzle the melted Biscoff spread over the coated truffles, then sprinkle a few reserved biscuit crumbs on top for texture and presentation. Repeat for all truffles.
- Set the Coating: Refrigerate the decorated truffles for about an hour to allow the white chocolate coating to set completely.
- Serve: After setting, the Biscoff truffles are ready to enjoy as a delectable dessert or snack.
Notes
- This recipe offers an easy, no-bake twist on cheesecake-flavored Biscoff truffles with a creamy interior and a rich white chocolate coating.
- Using mascarpone gives a richer taste, while cream cheese offers a tangier flavor—choose according to preference.
- Ensure truffles are well chilled before coating to prevent melting of the chocolate.
- Store truffles in an airtight container in the refrigerator for up to one week.
- For a dairy-free variation, substitute cream cheese and white chocolate with vegan alternatives.
Nutrition
- Serving Size: 1 truffle
- Calories: 114
- Sugar: 10 g
- Sodium: 69 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 2 mg
