Ingredients
Truffle Base
- 1/2 cup biscoff spread
- 1/2 cup biscoff cookies, blended into crumbs
- 1/4 cup cream cheese
Chocolate Coating
- 2/3 cup chocolate, melted
- 1/2 tsp coconut oil, melted (optional)
Instructions
- Prepare Baking Sheet: Line a baking sheet with parchment paper and set it aside to keep the truffles from sticking later.
- Mix Ingredients: In a medium-sized bowl, combine the biscoff spread, biscoff cookie crumbs, and cream cheese. Mix thoroughly until the mixture is smooth and homogenous.
- Shape Truffles: Form the mixture into 8-10 equal-sized balls. Place these on the prepared baking sheet and chill them in the freezer for 15-20 minutes or in the refrigerator for about 30 minutes until they firm up.
- Melt Chocolate: Melt the chocolate by microwaving in 30-second intervals or using a double boiler on the stovetop. Optionally, add the melted coconut oil to the chocolate to achieve a smoother texture.
- Dip Truffles: Using forks or spoons, carefully dunk each chilled truffle ball into the melted chocolate, ensuring every side is thoroughly coated.
- Set Chocolate Coating: Return the chocolate-covered truffles to the freezer for 10 minutes or the refrigerator for 30 minutes to allow the chocolate coating to set firmly.
- Store Properly: Keep the finished biscoff truffles stored in an airtight container in the refrigerator until ready to serve.
Notes
- Freezing shortens firming time compared to refrigeration.
- Melted coconut oil can be added to chocolate for a glossy finish and easier dipping.
- Use parchment paper to prevent sticking and ease cleanup.
- These truffles are best stored chilled and consumed within a week for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes (chilling time included as cook time here to firm up truffles and chocolate)
- Category: Dessert
- Method: No-Cook
- Cuisine: American