Biscoff Truffles
Deliciously creamy biscoff truffles made with crushed biscoff cookies, biscoff spread, and cream cheese, coated in a smooth chocolate glaze with cookie crumbles.
Equipment
- 1 food processor
- 1 microwave-safe bowl
- 1 parchment-lined tray
Ingredients
- 8 oz Biscoff cookies
- 2 tbsp Biscoff spread
- 6 tbsp softened cream cheese
- 2 cups gold chocolate
- 2 tbsp Biscoff spread
- 1 Biscoff cookie crumbled
Instructions
- Pulse Biscoff cookies in a food processor until finely crushed.
- Add Biscoff spread and softened cream cheese to the processor, and pulse until fully combined.
- Scoop and roll the mixture into 1-inch balls.
- Place the balls on a parchment-lined tray and chill for 30 minutes.
- Microwave gold chocolate at 50% power for 30 seconds, stirring, then continue heating in 15–20 second intervals until smooth.
- Stir 2 tablespoons of Biscoff spread into the melted chocolate.
- Dip chilled truffles into the chocolate glaze.
- Place glazed truffles on parchment and sprinkle with crumbled Biscoff cookie.
- Chill until set before serving.
Notes
- Use room temperature cream cheese for easier mixing.
- Store truffles refrigerated for up to one week.
- For variation, try dark chocolate instead of gold chocolate.