Ingredients
Equipment
Method
Base
- In a food processor, pulse the cookies until they are fine crumbs. Or use a ziplock bag and smash with a rolling pin. Set aside for later.250 grams Biscoff Cookies
- Reserve 1 tbsp of biscuit crumbs for the topping.Biscoff Cookies
- Add the cream cheese to the rest of the biscuit crumbs and pulse in the food processor until the mixture combines into a thick paste. Alternatively, mix in a bowl.125g grams Full-Fat Philadelphia Cream Cheese
- Once mixed, portion the truffle mixtures using a melon scoop, or use 1.5 tsp measuring spoon.
- Place the truffles onto a lined tray or plate and freeze for 30 minutes.
Topping
- In a medium microwave-safe bowl, microwave the chocolate and Biscoff spread for 30 seconds. Mix together and continue to microwave for 10-second intervals until melted and smooth. Alternatively, use a double boiler to gently melt.200 grams 70% Dark Chocolate, 100 grams Biscoff Spread
- Remove the truffles from the freezer.
- Carefully dunk each truffle into the biscoff chocolate using a fork. Coat, and let any excess drip off.
- Place onto a clean-lined tray.
- Dust with some sieved cocoa powder, drizzle with a small amount of Biscoff spread or any remaining chocolate mixture, or sprinkle over a few cookie crumbs!Cocoa Powder
- Refrigerate the truffles for at least an hour before eating.
- Serve and enjoy!
Notes
Here are some top tips to help you succeed in making Biscoff Truffles like a pro:
- For a distinct white chocolate coating, omit the Biscoff spread.
- For a perfectly smooth mixture, it's important to use cream cheese at room temperature.
- For uniformly sized truffles, it is recommended to use a cookie scoop.
- Do not freeze the Biscoff Bites for more than 30 minutes, as the chocolate coating may crack due to expansion upon returning to room temperature.
- Before transferring the Biscoff bites to the sheet pan, allow any excess chocolate mixture to drip off.
