Description
These irresistible Biscoff Truffles are an easy no-bake treat combining the rich flavors of Lotus Biscoff cookies, creamy full-fat cream cheese, and smooth white chocolate coating. Perfectly balanced with a delicate crunch and smooth texture, these truffles are ideal for entertaining or as a decadent homemade gift.
Ingredients
Scale
- 1 (8.8-ounce) package Lotus Biscoff Cookies
- 4 ounces full-fat Cream Cheese, softened
- 1/4 cup Lotus Biscoff Cookie Butter/Spread
- 12–16 ounces White Melting Wafers or High-Quality White Chocolate
- 2 tablespoons Lotus Biscoff Cookie Butter/Spread (for drizzling)
- 1/4 cup finely crushed Lotus Biscoff Cookies (for garnish)
Instructions
- Soften the 4 ounces of full-fat cream cheese to room temperature. Crush the package of Lotus Biscoff cookies into fine crumbs using a food processor or rolling pin, setting aside 1/4 cup for garnish. If the Biscoff cookie butter is stiff, gently warm 1/4 cup to make it easier to mix.
- In a large mixing bowl, combine the remaining crushed Biscoff cookie crumbs, softened cream cheese, and 1/4 cup Biscoff cookie butter. Mix thoroughly by hand or with a stand mixer until the mixture becomes a moist, pliable, and cohesive dough.
- Cover the bowl with plastic wrap and refrigerate for 30 to 60 minutes to firm up the mixture for easier handling.
- Line a baking sheet with parchment paper or a silicone mat. Using a small cookie scoop (about 1 tablespoon), portion out the mixture, then roll each portion into smooth, round balls. Place on the lined baking sheet.
- Return the truffles to the refrigerator for another 15 to 20 minutes to ensure they are firm before coating.
- Melt 12 to 16 ounces of white melting wafers or high-quality white chocolate in a microwave at 50% power in 30-second intervals, stirring thoroughly after each, or use a double boiler. Warm an additional 2 tablespoons of Biscoff spread if you plan to drizzle it.
- Using a fork or dipping tool, completely submerge each chilled truffle in the melted white chocolate. Lift and gently tap off excess chocolate, then place the coated truffle back onto the parchment-lined sheet.
- While the chocolate coating is still wet, sprinkle each truffle with the reserved finely crushed Biscoff cookies, drizzle with warmed Biscoff spread, or do both for extra flavor and texture.
- Refrigerate the decorated truffles for 30 to 60 minutes until the chocolate coating is fully set and firm.
- Store the finished truffles in an airtight container in the refrigerator for 1 to 2 weeks. For best taste and texture, let them sit at room temperature for 10 to 15 minutes before serving to soften slightly.
Notes
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: International
Nutrition
- Serving Size: 1 truffle
- Calories: 110 kcal
- Sugar: 5 grams
- Sodium: 50 mg
- Fat: 7 grams
- Saturated Fat: 4 grams
- Unsaturated Fat: 2 grams
- Trans Fat: 0 grams
- Carbohydrates: 10 grams
- Fiber: 0 grams
- Protein: 1 gram
- Cholesterol: 15 mg