Description
Bite into one of these Biscoff Truffles and experience a total flavor explosion! They're so good & easy to make too!
Ingredients
Scale
- 10 Lotus Biscoff cookies
- 1/2 teaspoon ground cinnamon
- 4 ounces cream cheese (softened for 15 minutes out of the fridge, does not need to be room temp)
- 1 tablespoon granulated sugar
- 1 and 1/4 cup Biscoff cookie butter (1 cup for filling and 1/4 cup for the chocolate coating)
- 1 teaspoon vanilla extract
- 1 and 1/2 cups white chocolate chips (I like Ghirardelli best)
- Optional: An additional 1/8 cup white chocolate chips for drizzling over the truffles.
Instructions
- In a food processor, finely process the Biscoff cookies and ground cinnamon. Set aside.
- Using a stand mixer with the beater attachment or a large bowl and hand mixer, add the cream cheese and granulated sugar. Beat on medium low for a minute until mixed.
- Add in 1 cup of cookie butter and vanilla extract and beat on low for 30 seconds. Scrape down the side of the bowl and mix again for 30 additional seconds.
- Pour in the cookie and cinnamon mixture and mix on low speed just until combined. Refrigerate the dough for 30 minutes.
- Roll the dough into tablespoon sized balls and place them on a parchment lined baking sheet. Place the entire cookie sheet in the freezer for 30 minutes to an hour.
- Roughly 5 minutes before the truffle filling is ready to come out of the freezer, prepare a double boiler to melt the chocolate coating.
- Pour the white chocolate into the double boiler on medium low heat and melt until smooth. Add in the remaining 1/4 cup of cookie butter and stir until combined.
- Pull the truffles from the freezer and use a fork to dunk them in and roll them to cover the entire ball. You can use a spoon to help move it around as well. Then, transfer it to the parchment paper lined cookie sheet. Feel free to pour a little chocolate over the tops of the truffles to fix imperfections.
- Optional: Once the truffles are coated in the chocolate/cookie butter mixture, melt an additional 1/8 cup of white chocolate chips and place it in a ziplock bag. Cut a tiny corner off to get a super thin line of white chocolate and drizzle over the truffles.
- Once the truffles have hardened (about 15 minutes later) pull the truffles off the parchment paper and remove any of the remaining chocolate around the bottom. It just chips off really easy.
- Refrigerate for 30 minutes prior to serving or you can enjoy them right away. I prefer them cold.
Notes
- Don't skip the fridge and freezer time. This really helps them from not falling apart.
- Use the parchment paper to avoid the white chocolate coating from sticking.
- Prep Time: 30 minutes
- Fridge/Freezer Time: 1 hour, 30 minutes
- Category: dessert
- Method: stovetop
- Cuisine: Belgium