Easy no-bake cookie truffles with Lotus Biscoff biscuits and cream cheese that are dunked in melted chocolate for deliciously decadent soft bites.
Prep Time30 minutesmins
Chilling Time1 hourhr
Total Time1 hourhr30 minutesmins
Course: Dessert
Cuisine: American
Servings: 10truffles
Author: Famidha Ashraf
INGREDIENTS
For the truffles
150gramslotus biscoff biscuitsapprox 20 cookies
2tablespoonsicing sugarpowdered sugar
90gramscream cheese softened. Use 4 to 5 almarai squares
ΒΌcupalmond flouroptional
For coating
100gramssemi-sweet baking chocolate or chocolate chips
1teaspoonoilor shortening
For Garnishing
lotus biscoff biscuitspowdered
sanding sugar or granulated brown sugar or sprinkles
INSTRUCTIONS
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.