No-Bake Biscoff Truffles (Printer-Friendly Version)

Smooth Biscoff cookie bites coated in white chocolate, perfect for effortless festive indulgence.

# Required Ingredients:

→ Main

01 - 226 grams full-fat cream cheese, softened
02 - 32 Lotus Biscoff cookies (approx. 250 grams)
03 - 60 milliliters Biscoff cookie butter
04 - 280-340 grams high-quality white chocolate, finely chopped

→ Decoration (optional)

05 - 30 milliliters Biscoff cookie butter, for drizzling

# Step-by-Step Instructions:

01 - Line a baking sheet with parchment paper to prevent sticking and for easy transfer of truffles.
02 - Place Biscoff cookies in a food processor and pulse until they form fine, uniform crumbs.
03 - Gently warm 60 milliliters Biscoff cookie butter in a microwave-safe bowl for 15-20 seconds. Add it along with softened cream cheese to the food processor and pulse until a smooth, homogeneous dough forms. Avoid over-processing to prevent greasiness.
04 - Scoop dough into approximately 2.5 cm (1 inch) portions and roll into smooth balls. Arrange on the lined baking sheet.
05 - Refrigerate the shaped truffles for at least 1 hour or freeze for 20 minutes until firm enough for coating.
06 - Microwave white chocolate in 30-second intervals, stirring thoroughly between each until fully melted and smooth. Optionally, stir in 1/2 teaspoon coconut oil to improve consistency.
07 - Using a fork, immerse each chilled truffle in the melted white chocolate, letting excess drip off before returning it to the parchment-lined sheet.
08 - Chill coated truffles in the refrigerator for about 1 hour until the chocolate is firm.
09 - Warm remaining 30 milliliters of Biscoff cookie butter gently and drizzle over the set truffles using a piping bag or fork tines. Chill again to fully set the decoration before serving.

# Handy Cooking Tips:

01 - Use room temperature cream cheese to facilitate smooth blending.
02 - Pulse cookies and dough mixture to avoid over-processing which can cause greasy and soft dough.
03 - Chilling the dough thoroughly before dipping ensures truffles maintain shape and are easier to coat.
04 - Employ high-quality white chocolate for a smooth and stable coating.
05 - Store truffles in an airtight container refrigerated for up to 5 days or freeze for up to 2 months.

Go Back