Introduction

Biscoff Truffles are a deliciously creamy and crunchy treat that perfectly combine the caramelized flavor of Biscoff biscuits with smooth white chocolate. They make a delightful dessert or an impressive sweet snack for any occasion.

A close-up view of smooth round truffles coated in creamy white chocolate, each topped with caramel-colored drizzles and sprinkled with crumbled biscuit pieces, arranged both inside and around a small white ceramic bowl. The truffles show an inner layer of rich, dense biscuit filling, visible where one is broken in half. The setting includes a wooden board on a white marbled background, with a red jar and packet blurred in the background. The scene is warm and inviting, highlighting the contrast of white chocolate, caramel drizzle, and golden crumbs. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

250 g Biscoff biscuits
125 g soft cream cheese or mascarpone
200 g white chocolate
25 g Biscoff spread

Instructions

Step 1: Using a food processor or a rolling pin and bowl, finely crush the Biscoff biscuits until they form a fine crumb.
Step 2: Set aside 1 tablespoon of the biscuit crumbs for decorating later.
Step 3: Add the soft cream cheese to the remaining biscuit crumbs and pulse in the food processor until it forms a thick, combined paste. Alternatively, mix well by hand in a bowl.
Step 4: Portion the mixture into small balls using a melon baller or two teaspoons, then roll each portion into a smooth ball.
Step 5: Arrange the truffles on a lined tray or plate and freeze them for 30 minutes to firm up.
Step 6: While the truffles chill, melt the white chocolate in a heatproof bowl until smooth.
Step 7: In a separate small bowl, gently melt the Biscoff spread and have the reserved biscuit crumbs ready.
Step 8: Carefully dip each truffle into the melted white chocolate, fully coating it, then place on a clean lined tray. Drizzle a small amount of melted Biscoff spread over each truffle and sprinkle with the reserved biscuit crumbs.
Step 9: Continue coating and decorating all the truffles in the same way.
Step 10: Refrigerate the truffles for about an hour to allow them to set fully before serving.

Tips & Variations

For a richer flavor, use mascarpone instead of cream cheese for a creamier texture.
Try dipping the truffles in melted dark or milk chocolate for a different taste.
Add a pinch of cinnamon or nutmeg to the truffle mixture for a warm spice note.
If you don’t have a food processor, place the biscuits in a sealed plastic bag and crush with a rolling pin.

Storage

Store the truffles in an airtight container in the refrigerator for up to one week. To enjoy, remove from the fridge a few minutes before serving to soften slightly. You can also freeze them for up to one month; thaw in the fridge before serving. Reheat or microwave is not recommended as it may affect the texture.

How to Serve

The image shows round truffles arranged on a wooden board, each coated in a smooth, creamy white layer with a brown drizzle on top and sprinkled with crushed brown crumbs. The truffles have a firm, light brown filling inside, visible in some that are cut in half or bitten into, showing a soft texture contrasting the outer coating. Around the board, there are loose crumbs scattered on a white marbled surface. In the background, a white bowl filled with brown crumbs and a cinnamon stick are visible, adding to the cozy, homemade feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of biscuit?

Yes, you can substitute Biscoff biscuits with similar spiced or caramel-flavored biscuits, but the classic Biscoff flavor is key to this recipe’s signature taste.

Can I make the truffles ahead of time?

Absolutely! These truffles can be made a few days in advance and kept refrigerated or even frozen, making them perfect for preparing ahead for parties or gifts.