Description
Deliciously creamy Biscoff Truffles made from crushed Biscoff biscuits blended with soft cream cheese and coated with smooth white chocolate. These decadent no-bake treats are enhanced with a drizzle of melted Biscoff spread and crunchy biscuit crumbs, perfect for an easy yet indulgent dessert or snack.
Ingredients
Scale
Truffle Mixture
- 250 g Biscoff biscuits
- 125 g soft cream cheese or mascarpone
- 25 g Biscoff spread
Coating
- 200 g white chocolate
Instructions
- Crush the Biscuits: Using a food processor or placing the biscuits in a bowl and crushing them with a rolling pin, finely crush all the biscuits until they reach a fine crumb consistency. Set aside 1 tablespoon of these biscuit crumbs for garnish later.
- Mix the Truffle Base: Combine the remaining biscuit crumbs with the soft cream cheese in the food processor and pulse until a thick, uniform paste forms. Alternatively, mix thoroughly by hand in the bowl until well combined.
- Shape the Truffles: Using a melon baller or two teaspoons, scoop and roll portions of the mixture into small, even balls. Place these truffles onto a lined tray or plate and freeze them for 30 minutes to firm up.
- Melt the White Chocolate: In a microwave-safe bowl or over a double boiler, gently melt the white chocolate until smooth and lump-free.
- Melt the Biscoff Spread: In a small bowl, warm the Biscoff spread until it softens and becomes easy to drizzle.
- Coat the Truffles: Remove the truffles from the freezer and carefully dunk each one into the melted white chocolate, ensuring full coverage. Place each coated truffle on a clean lined tray.
- Decorate: Drizzle a small amount of the melted Biscoff spread over each truffle and sprinkle with the reserved biscuit crumbs for added texture and flavor.
- Set and Serve: Refrigerate the decorated truffles for about an hour to let the coating fully set. Once firm, enjoy these delightful Biscoff treats.
Notes
- These truffles provide a rich cheesecake-like texture combined with the unique caramelized flavor of Biscoff biscuits.
- Freezing the truffles before coating helps them hold their shape and prevents melting when dipped in chocolate.
- Use good quality white chocolate for the best smooth and glossy finish.
- Store leftover truffles in the refrigerator to maintain freshness and texture.
Nutrition
- Serving Size: 1 truffle
- Calories: 114 kcal
- 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
