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
Scale
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
