Biscoff Truffles
No-bake Biscoff truffles pair a creamy, spiced cookie and cream cheese center with a crisp white chocolate shell. Chilled until firm and dipped in melted coating, they are ready in 90 minutes.
Equipment
- Food processor
- Large Mixing Bowl
- Candy melter
- Dipping fork
- Wax paper
Ingredients
- 8.8 ounce package Biscoff cookies
- 5 ounces cream cheese softened
- 1/2 teaspoon vanilla extract
- 12 ounces white chocolate melts or candy melts
- Holiday sprinkles if desired
Instructions
- Process the cookies into a uniform powder, pausing and pulsing again wherever larger pieces remain. The finished crumbs should look sandy, with no obvious cookie shards.
- Set aside a couple of tablespoons for garnish as you transfer the crumbs to a large mixing bowl. The reserved portion should have the same fine texture as the crumbs for the filling.
- Work the softened cream cheese and vanilla into the crumbs until the mixture becomes cohesive. Look for an even brown color without pale streaks or loose, dry pockets.
- Portion the mixture into balls measuring 1.5 inches across and arrange them on a plate lined with wax paper. Keep the portions similar in size so the finished truffles look consistent.
- Refrigerate the shaped centers for one hour. They should feel firm enough to retain their shape during dipping.
- Use a candy melter to liquefy the white chocolate, then select its “warm” setting. The coating should flow smoothly rather than fall in thick clumps.
- Coat each center individually, lift it out with a dipping fork, and transfer it onto waxed paper. A continuous white layer should cover the cookie filling.
- Finish each freshly dipped piece with reserved crumbs or optional holiday sprinkles. The coating should still look glossy and tacky enough to hold the decoration.
Notes
Texture tip: Grind the cookies until they resemble fine, dry sand with no coarse shards, and use softened block cream cheese so the dough blends smoothly without pale streaks.
Dipping tip: Let excess coating drain from the dipping fork, gently tap it, and scrape the underside before placing the truffle on waxed paper to prevent chocolate puddles underneath.
Garnish timing: Dip and decorate one truffle at a time while the white chocolate coating still looks glossy and tacky so crumbs or sprinkles adhere properly.
Storage: Because the filling contains cream cheese, keep the finished truffles covered and chilled in the refrigerator following your cream cheese package directions.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.