Biscoff Truffles

A close up shot of a truffle coated in white chocolate and drizzled with Biscoff.

These easy 4 ingredient Biscoff truffles are smooth, creamy and packed with Lotus Biscoff biscuits, then coated in melted white chocolate and Biscoff spread.

5 from 6 votes

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Course: Dessert

Cuisine: Cheesecakes, sweet treats

Prep Time: 10

Chilling time: 1

Total Time: 1 10

Servings: serves

Calories: 160kcal

Author: Lucy - Bake Play Smile

Cost: $10

Equipment

Blender, food processor or Thermomix
Microwave or Thermomix

Ingredients

250 g Biscoff biscuits Lotus brand
125 g cream cheese room temperature
220 g white chocolate melted
50 g Biscoff spread for drizzling

Instructions

Crush the Biscoff biscuits in a blender or food processor (or with a rolling pin) until they resemble fine crumbs.
If using a Thermomix: Place the Biscoff biscuits into the Thermomix bowl and mix for 10 seconds, Speed 8. Scrape down the sides of the bowl.
Mix the crumbs with the softened cream cheese.
If using a Thermomix: Add the softened cream cheese and mix on Reverse, Speed 4 until well combined (scraping down the sides of the bowl occasionally).
Roll into 1 inch (2.5cm) sized balls and place on a tray lined with baking paper. Place back into the freezer or fridge for 30 minutes (freezer is best).
Place the white chocolate into a microwave-safe bowl and microwave on 50% power for 2-3 minutes, stirring every 30 seconds, until chocolate is completely melted.
If using a Thermomix: Place the white chocolate into a clean Thermomix bowl and grate for 5 seconds, Speed 8. Scrape down the sides of the bowl. Melt for 3 minutes, 50 degrees, Speed 2, scraping the sides occasionally. Pour the melted chocolate into a small bowl.
Place the truffles into the bowl of melted white chocolate (in batches) and use two small spoons to roll the balls around until they are completely coated in chocolate.
Remove the truffles and allow any excess chocolate to drip off.
Place back onto the baking paper lined tray and decorate with a drizzle of Biscoff spread (heat in the microwave for 30 seconds or until slightly runny).
Place into the fridge until set (and keep refrigerated until ready to serve).

Notes

RECIPE NOTES & TIPS

Biscoff biscuits - Lotus brand of biscuits with a distinct caramelised biscuit flavour.
Biscoff spread - a thick spread (similar in texture to smooth peanut butter) with a caramelised biscuit flavour.
It's important to chill the mixture in the fridge or freezer - firstly, for the mixture to be firm enough to roll into balls, and secondly, to be firm balls prior to dipping in the melted white chocolate.
Storing - Biscoff Truffles can be stored in an airtight container in the fridge for up to 5 days.
Freezing - they can also be frozen in an airtight container for up to 3 months. Just allow time to defrost in the fridge before consuming.

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