Easy no-bake cookie truffles with Lotus Biscoff biscuits and cream cheese that are dunked in melted chocolate for deliciously decadent soft bites. You may double or triple the recipe to make a large batch.
These Biscoff Cookie Truffles are the cutest two-bite-sized treat that you can make for any occasion. Made using just a few ingredients, are no-bake and are so easy to make a batch to serve for any fun event or festival, or just for a sweet treat!
Ever since we got introduced to Lotus biscoff biscuits on our flight from Yanbu to Khobar back in 2016, we are hooked. I then found the biscoff spread that replaced my peanut butter for a long time.F enjoys the cookies and I love the creamy spread. Both the biscuits and spread are so easy to turn into desserts like ice cream, cakes, and truffles.
When my mom came to stay with us for a few weeks, I picked both the spread and the cookies for her to taste because this is not easily available back home. I doubt she liked it, so the biscuits were mostly untouched. I hid the pack from F until last week when he was hunting for a snack. "No, don't touch that biscoff pack. I want to make truffles." And so here I am with the latest batch of biscoff truffles and the recipe.
- lotus biscoff biscuits: These biscuits or cookies are sweet enough on their own so the sugar used is minimal. You may use any other cookies you have and adjust the sugar. For this recipe, I have used only 20 biscoff cookies.
- cream cheese: I have used the solid cream cheese squares not the spread. Unwrap and bring them to room temperature before you use them. You will have to let it sit on the counter for at least 30 minutes or until it is no longer hard. I have used 5 squares of almarai cream cheese squares. Not the triangles or canned cheese or cheese spread.
- semi-sweet baking chocolate: This is for dipping and coating the truffles. You may use baking chocolate or dark chocolate or white chocolate or milk chocolate or more chocolate chips or candy melts. Just make sure they are good-quality chocolate. Adding a tiny amount of vegetable oil or coconut oil or shortening while melting the chocolate will help in dipping the truffles easily. I learnt this tip recently so my previous attempts were tasty to eat but a bit messy to make.
- Almond flour: I have used almond flour as it lends a slightly cakey texture to the truffles.
- Garnish: I would have preferred to melt some biscoff spread and pipe them over the truffles but I chose the easier option of just sprinkling more lotus biscoff cookie crumbs and some granulated brown sugar. But this is your canvas and you can do whatever your heart desires! -but quickly. 🙂
How to make it?
Don't get intimidated by the text content here. This is for beginners so I have included tips that will help you make it without any hiccups. The only hard part of making truffles is melting chocolate and dipping the truffles.
- Blend: Crush the cookies using a mixie or food processor. I crushed using the mixie (processor) and then emptied it, and wiped it clean before whisking the cream cheese and sugar in the same jar. This way you have just one thing to wash.
- You may use a zip lock bag and rolling pin to crush the cookies.
- Roll: Scoop out the biscoff cookie mixture with a measuring tablespoon and roll it into balls. You may chill the mixture before making rolling if you find it too sticky. Place the rolled truffles on a baking paper-lined tray and chill or freeze until firm. This not only helps the truffle hold its shape but also helps the chocolate adhere and set quicker.
- Dip: Choose good quality melting chocolate and use the bain-marie method to melt the chocolate so there is less chance of burning the chocolate. If you know your microwave machine well then use it to melt the chocolate but I always prefer the double-boiler method for best quality retention.
- Once the chocolate is melted, work quickly to dip each truffle using a dipping tool or a fork large enough to hold the balls. Add the garnish items like sprinkles, sanding sugar or cookie crumbs immediately after dipping so that it sticks to the chocolate coating before it sets.
- Clean: After the truffles are fully set, I break off the excess chocolate drips around the base of the truffles to give them a neat look. You don't have to discard them.
How do I dip the truffles in chocolate?
I don't use any fancy tools. I melt the chocolate in a small deep bowl so that there is depth to dunk the truffles. Drop the truffle into the melted chocolate and use a fork carefully to swirl the chocolate all around it. Pick up the truffle with a fork and tap the fork on the edge of the bowl to allow the excess chocolate to drip off.
Use a rubber spatula to transfer the coated truffle onto the baking paper-lined tray. The rubber spatula will clean the fork in the process of transferring making it easy for you to work on the next without any damage to the truffles. You will have to work fast or keep melting the chocolate to be able to dip.
Yes, you can use speculoos instead of biscoff but essentialy they are the same thing.
Yes, they can be frozen for up to three months. Freeze them in a single layer on a lined sheet until frozen and then transfer them to a freezer-safe container. This method will prevent the truffles from sticking to each other and also easy to take out as much as you need. Thaw in the fridge and serve only close to serving time.
We have always had it with tea or black coffee. For a double biscoff treat, scoop some spread onto the cookie and have it as a quick dessert option on those sweet craving nights.
Sweet and brown sugar caramelized cookies with hint of cinnamom - the very reason the biscoff cookies tastes so good!
Biscoff Biscuit Cookie Truffles
For the truffles
- 150 grams lotus biscoff biscuits approx 20 cookies
- 2 tablespoons icing sugar powdered sugar
- 90 grams cream cheese softened. Use 4 to 5 almarai squares
- ¼ cup almond flour optional
- 100 grams semi-sweet baking chocolate or chocolate chips
- 1 teaspoon oil or shortening
- lotus biscoff biscuits powdered
- sanding sugar or granulated brown sugar or sprinkles
- Add the cookies to a food processor or a mixie and pulse until fine crumbs. Transfer to a bowl and keep aside.
- Next, add the softened cream cheese and sugar into the processor along with a tablespoon of crushed cookies and process until the cream cheese is smooth.
- Add the remaining cookie crumbs and almond flour if using and pulse a few times until everything comes together. Transfer the mixture into a bowl and you may refrigerate for 10 to 15 minutes or start making the balls right away.
- Scoop out about 1 or 2 tablespoons of the mixture for each truffle and roll between your palms to a neat ball shape. Place the rolled balls on a tray lined with baking/parchment paper and chill for 15 minutes. I made 10 truffles for two-bite treats. You can make smaller size truffles for more numbers.
- Melt chocolate over a double boiler along with oil and whisk to smooth texture.
- Dip the chilled truffles and then place them back on the same tray on the parchment paper. Immediately sprinkle with your choice of sprinkles, crushed cookies and some granulated brown sugar.
- Chill for an hour or until the chocolate sets.
- Serve close to serving time. Store any leftovers in the fridge in an airtight container for up to 3 to 4 days.