Fun and simple to make, these Biscoff truffles are only 3 ingredients – Biscoff spread, Biscoff cookies and white chocolate – which morph into a sweet and delicious treat.
- Fun and easy.
- They taste amazing.
- Just 3 ingredients.
- Perfect for gifting.
- They keep well.
Biscoff is such a unique flavour that’s comforting and warming and super addictive. These truffles have the softness of Lotus Biscoff spread with the crispy bits of Lotus Biscoff cookies inside, and a smooth and creamy Biscoff-spiked chocolate coating that I adapted from my Biscoff rocky road recipe.
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Ingredients you’ll need
Detailed quantities and instructions in the recipe card below.
All you need are 3 ingredients – Lotus Biscoff spread, Lotus Biscoff cookies and good quality white chocolate.
Biscoff spread is a type of cookie butter with the flavour or speculoos. Cookie butters are readily available in the US and Biscoff is now available almost everywhere. It’s a lovely flavour of spice like cinnamon and nutmeg combined with caramel. You can use any cookie butter in it’s place or even peanut butter if you want to change up the flavour.
The Biscoff cookies can be swapped for other speculoos cookies or even gingersnap cookies if you prefer.
For the white chocolate, I love to use Lindt but any good quality one that melts nicely will make coating the truffles easier. I find some white chocolate chips don’t melt as well as others so make sure you get the right ones for melting if using chips.
How to make Biscoff Truffles (step-by-step)
The steps are all very easy though I really suggest not skipping any chilling time. The filling is soft and can melt in your hands, so make sure to chill where recommended and work quickly if you can.
Detailed quantities and instructions in the recipe card below.
- Make the Biscoff filling: Start by blending cookies in a blender or food processor to fine crumbs. Add Biscoff spread and melted white chocolate and blend it all together.
- Chill 1: Chill the mixture in the freezer for 20 minutes so that it’s firm enough to scoop and roll into balls.
- Chill 2: Chill the Biscoff balls on a baking tray or plate, again in the freezer so they firm up again.
- Coat the Biscoff balls: First, combine melted white chocolate and Biscoff spread. Now dunk your balls of Biscoff filling into the chocolate coating and use 2 forks to help coat them and let any excess drip off.
- Chill 3: Place the coated Biscoff truffles onto a baking tray lined with baking paper. Decorate with white chocolate drizzle or Biscoff cookie crumbs and then chill for 2-3 hours until firm.
These no bake Biscoff truffles are so easy to make and your whole family will be clamouring to get to them so why not make a double batch?
Tips and tricks
- Make space in the freezer first: While chilling in the freezer isn’t absolutely necessary, it does speed things up so make some room in the freezer first. Or you can double or triple the chill time and just use the fridge.
- Don’t skip chilling: The filling for these truffles is quite soft and room temperature and the warmth from your hands will soften them too so don’t skip the recommended chilling time.
- Wash your hands: If you notice the balls have a rough surface as you roll them, just give your hands a wash and they’ll be perfectly smooth again. By the time they’re coated with chocolate though, you won’t notice the rough finish.
- Reheat the chocolate if needed: As you’re coating the balls of Biscoff filling, the chocolate coating may begin to cool and firm up making it harder to use. You can reheat it slightly but don’t let it get to hot or it will melt the balls as you’re coating them.
Yield and storage
This recipe makes 24 truffles.
Since these Biscoff truffles contain only shelf stable ingredients, I would suggest they’ll keep very well even up to 4 weeks stored in the fridge in an airtight container.
They also freeze well. Freeze in an airtight container ready for you to take as you desire them.
Did you try this Biscoff truffles recipe?
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- 100 g white chocolate, melted (3.5oz)
- 275 g biscoff spread (1 cup / 9.7oz)
- 200 g biscoff biscuits / cookies (26 cookies / 7oz)
BISCOFF CHOCOLATE COATING
- 200 g white chocolate (1 cup / 7oz)
- ¼ cup Biscoff spread (70g / 2.5oz)
- 50 g white chocolate extra for drizzle (1.8oz)
- BISCOFF FILLING:Melt the 100g of white chocolate in a microwave-safe bowl in the microwave, in 30 second intervals, stirring well between each.
- Use a food processor or blender to process the cookies to very fine crumbs. Add the Biscoff spread and 100g of melted chocolate and blend until it forms a paste.
- Pour into a wide, shallow dish and chill in the freezer for 20-30 minutes (time will depend on how warm the mixture got in the processor). Chill until scoopable.
- COATING THE TRUFFLES:Melt the remaining chocolate just like in step 1. Transfer 50g to a small ziplock bag and set aside. Add the extra Biscoff spread to the larger portion and mix to combine.
- Use two forks to dip the balls into the Biscoff chocolate, let the excess drip off, then set onto a paper lined baking sheet. Reheat the chocolate mixture if needed to keep it fluid but not too hot or it will melt the truffle filling while you’re dipping.
- Warm the extra melted white chocolate, in the ziplock bag, again if needed. Push it into one corner and cut a tiny bit of the tip away. Drizzle lines of chocolate over the top of the truffles. You can also decorate with crushed Biscoff cookies or chocolate sprinkles.
- Place the truffles into the fridge to chill for 2-3 hour until firm.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
- DECORATING: I’ve used Biscoff cookie crumbs, white chocolate and chocolate sprinkles for my decoration. You can used melted dark chocolate too.
- STORAGE: Biscoff cookie truffles will keep for 3-4 weeks in the fridge in an airtight container. They can also be frozen for up to 3 months.
- GIFTING: Wrap a few truffles up in cellophane and tie with some ribbon for a cute gift.
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