Biscoff Cookie Truffles (Printable Version)
# What You'll Need:
→ Filling
01 -
226 g cream cheese, softened
02 -
250 g Lotus Biscoff cookies
03 -
60 ml Biscoff cookie butter
→ Coating
04 -
280-340 g white chocolate, finely chopped
→ Decoration (optional)
05 -
30 ml Biscoff cookie butter
# Step-by-Step Directions:
01 -
Line a baking sheet with parchment paper and set aside.
02 -
Pulse the Lotus Biscoff cookies in a food processor until they become fine crumbs.
03 -
Gently warm 60 ml of Biscoff cookie butter in a microwave-safe bowl for 15-20 seconds until softened. Add to the food processor along with the softened cream cheese and pulse until fully incorporated into a smooth, uniform dough.
04 -
Scoop small portions of dough and roll each into approximately 2.5 cm diameter balls. Arrange them evenly on the prepared baking sheet.
05 -
Refrigerate the shaped truffles for at least 1 hour, or alternatively freeze for 20 minutes, to firm the mixture for dipping.
06 -
In 30-second intervals, melt the white chocolate in a microwave, stirring after each increment until completely smooth.
07 -
Using a fork, dip each chilled truffle into the melted white chocolate, allowing excess to drip off before placing it back onto the parchment-lined sheet.
08 -
Return the coated truffles to the refrigerator for approximately 1 hour to allow the white chocolate to harden.
09 -
Warm the remaining 30 ml of Biscoff cookie butter and drizzle or pipe it over the set truffles. Chill again until decoration is firm before serving.
# Helpful Notes:
01 -
Use full-fat cream cheese at room temperature for smooth blending and firmer truffle shape.
02 -
Pulse ingredients rather than continuous processing to avoid greasy dough.
03 -
Chilling the dough thoroughly before dipping prevents truffles from disintegrating.
04 -
Select high-quality white chocolate for an even coating and superior flavor.