Indulgent 4-Ingredient Biscoff Truffles That Melt in Your Mouth
Servings: 12 truffles
Calories: 120kcal
These Biscoff Truffles are easy to make, no-bake delights that bring joy with every bite.
Print Recipe
Equipment
- mixing bowl
- cookie scoop
- Baking sheet
- Parchment Paper
- microwave or Bain-Marie
Ingredients
Truffle Base
- 1 cup Biscoff cookie crumbs provides essential flavor base
- ½ cup cookie butter (Biscoff spread) acts as a binding agent
- 4 oz cream cheese ensure at room temperature
- 1 tsp ground cinnamon optional, enhances spiciness
Coating
- ¼ cup additional cookie butter for coating
- 8 oz white chocolate can substitute with dark chocolate
Instructions
Biscoff Truffles Preparation
- In a medium bowl, combine the Biscoff spread and softened cream cheese. Blend until smooth and creamy, ensuring there are no lumps.
- Gradually add Biscoff cookie crumbs and optional ground cinnamon to the mixture. Gently mix until just combined.
- Using a cookie scoop, portion out the dough and roll it into bite-sized balls. Place them on a parchment-lined baking sheet.
- Chill in the freezer for 15-30 minutes to firm up.
- Melt the white chocolate with a spoonful of additional cookie butter until smooth.
- Dip each truffle into the melted chocolate mixture, allowing excess to drip off before returning to the baking sheet.
- If desired, drizzle leftover melted chocolate over the truffles and sprinkle with cookie crumbs.
- Refrigerate the coated truffles for about 30 minutes until the chocolate shell is set.
Notes
Ensure cream cheese is at room temperature for better mixing. Store truffles in the refrigerator for freshness.
Nutrition
Serving: 1truffle | Calories: 120kcal | Carbohydrates: 15g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 15mg | Sodium: 50mg | Potassium: 30mg | Fiber: 0.5g | Sugar: 10g | Vitamin A: 200IU | Calcium: 20mg | Iron: 0.5mg