June 26, 2021
Biscoff Truffles!
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Easy cheesecake biscoff truffles with a white chocolate coating and even more biscoff!
Biscoff truffles
Let’s be honest now, I’m not even sure why I haven’t posted these before?! Biscuit truffles are one of the easiest things you can make as it takes so few ingredients, and it’s hard to get them wrong!
I have been craving biscoff pretty much every day of my life since I found out it existed and I am alright about that… it is utterly delicious and I always want to develop something else with it that I know I am going to love. I already have a biscoff recipe for cheesecake, rocky road and brownies…. its now time for truffles!
Biscoff mixture
I have made these countless times myself but it was my friends birthday recently and she made a request, so I used it as an excuse to make them again and thought I may as well post it on my blog this time, because you guys want them too.
For the biscoff truffle mixture you want to use the biscoff biscuits crushed into a fine crumb, and then mixed with soft cream cheese. It may sound a little odd if you haven’t made truffles like these before but trust me!
Cream cheese
I use either Philadelphia original or mascarpone when I make these – and it really is that basic. I find using a food processor much easier than anything else as it blends the biscuits to a fine crumb, and then also mixes in the cream cheese.
If you prefer things a little sweeter, you can add in a bit of icing sugar so bring that sweetness up, but that is entirely optional. You don’t have to, and they are delicious enough as it is without the sugar!
Shaping truffles
After I have made the mixture, I use a melon scooper, or a meat-baller, or even just two teaspoons to portion the truffles. It’s super easy to roll them into a ball shape, and then I freeze them to solidify them for quickness!
Once they’ve frozen I carefully melt the white chocolate until smooth, in the microwave, and then make sure my biscoff is runny for the drizzle (with a spare two biscuits worth of crumbs for the decoration!).
Truffle coating
I dunk the truffles into the white chocolate, and place them carefully onto a lined tray. I think quickly drizzle over a little bit of melted Biscoff spread, and sprinkle on some biscuit crumbs!
I use this tool set when decorating my truffles because I find it easier to lift the truffles in and out of the chocolate without getting too thick a coating, or covering myself in chocolate by accident!
Repeat this process until all of your biscoff truffles have been coated, and leave them to set in the fridge for a couple of hours until the chocolate is solid. And then of course… enjoy!! x
Biscoff Truffles!
Ingredients
- 250 g Biscoff biscuits
- 125 g soft cream cheese/mascarpone
- 200 g white chocolate
- 25 g Biscoff spread
Instructions
- Using a food processor, or a bowl with a rolling pin, finely crush the biscuits to a fine crumb.
- Reserve 1tbsp of biscuit crumbs for now.
- Add the soft cream cheese to the rest of the biscuit crumbs and pulse in the food processor until the mixture combines into a thick paste, or mix together in the bowl.
- Once mixed, portion the truffle mixtures using a melon baller, or two teaspoons for example and roll each truffle into a ball.
- Place the truffles on to a lined tray or plate and freeze for 30 minutes.
- Once they have chilled, melt the white chocolate in a bowl until smooth.
- In another really small bowl, melt the biscoff spread. Get the reserved biscoff crumbs from earlier ready too.
- Carefully dunk each truffle into the white chocolate and coat, and place onto a clean lined tray. Drizzle with a small amount of biscoff spread, and sprinkle on a few crumbs!
- Repeat until all the truffles have been decorated.
- Refrigerate the truffles for an hour or so to finish setting, and then enjoy!
Notes
- These truffles will last for 4-5+ days in the fridge.
- You can coat the truffles in whatever chocolate you want, I just use white chocolate as I love the combination of flavours!
- You can use other biscuits as well = Oreos, custard creams etc etc!
ENJOY!
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J x
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Hi, please can I ask, can they be chilled in the fridge instead of freezer
Thankyou Kate
They can, but they won’t be as firm so may be slightly harder to cover as they may be softer x
Hi, I’m making truffles as gifts this Christmas and had a practice run last week. I was so pleased with howvthey turned out and using a melon baller meant the sizes looked professional. I used just melted white chocolate so.the end result was a bit ‘dull’. Should I have tempered it first? Thanks
Thank you for the great recipe, if I freeze these, how long would they need to defrost in the fridge before they are ready to eat? 🙂
This looks so good! What a great combination of flavors!
I made these and mixed the white chocolate and biscoff spread once melted. Gave a great result. They were given as gifts and I’ve been asked to make more. Thank you.
Hi Jane,
I just made your recipe and the yield says at least 20. I doubled the recipe and yielded 24. I was hoping for 4 dozen (48). I rechecked the doubled recipe for errors, but it was accurate. So, I believe your recipe would only yield 12 (1 dozen). It’s unfortunate that the yield information is incorrect because I needed 48.
Thankfully, your recipe is so delicious that I’ll make more at a later date.
Lyn Slater, thanks for the tip. I was going to try this as well, but decided not to for the first time making them. I wish I would have read your tip beforehand. Definitely will for the next batch.
Hiya, it’s just that you made bigger truffles than I did, so you produced less. x
I used the quantity in the recipe I got 28 truffles and I’ve git to say they are absolutely gorgeous I’ll be make some for Xmas, thanks for sharing 👍 😊
This looks so good! What a great recipe to make with kids!
Hi, I was just wondering how long these truffles can last out of the fridge once made? Will they melt if not stored in the fridge? They look delicious by the way, can’t wait to make them!!!! X
If I use custard cream what spread can I use with it? Can I add some custard powder to give it a custard taste
I’ve made these “to die for” truffles on a number of occasions for me and for very well received gifts! The last time I made them I added a good tablespoon of Biscoff Spread to the truffle mix and it worked a treat and gave an extra Biscoff hit to the truffles as well as my waistline! 😊. On one occasion I ran out of Biscoff so drizzled melted dark chocolate over the finished truffles which worked equally well. Thanks for all your wonderful recipes Jane, keep them coming😘xxx
Can you use cream instead of cream cheese? I’m wanting to make a few of your different truffles at the same time so hoping to keep main ingredients the same
Hiya! Unfortunately not for these, it does need to be cream cheese. Hope this helps! x
Hi Jane, I need to make lots of these for fund raising and will need to freeze them for a couple of weeks.. Is it best to make the truffle, freeze, defrost, decorate OR do them all and then freeze them with the chocolote on?
Hiya! I usually freeze once finished, or you can freeze for longer after shaping then decorate before serving! Hope this helps! x
Hi I understand these truffles are best kept in the fridge and have made these lots of time (love them 💕) To give for a gift, how long would be safe to leave out of the fridge ?
Thanks
Jo
Hiya! I would only recommend a few days because of the cream cheese! Hope this helps! x
I would love to make these for a friend. I’d have to mail them. Do you have any suggestions for mailing? Freeze then add coolants?
Hi Jane!
Got back into baking, so bought both your books (new one pre ordered) can’t wait to receive it!
I did your millionaires loaf cake yesterday and these biscoff truffles – both taste AMAZING😻
My biscoff truffles middles didn’t turn out as dark as yours though, do I need to add more biscoff biscuits next time?
Hiya! If the truffles were made and set correctly, don’t worry about the colour! This could just be down to a photo! Hope this helps x
Hi. can I ask how many truffles roughly you would get from this recipe thanks.
Hiya! The amount you get varies becuse of size, but usually around 20-30! Hope this helps! x
Hi, I want to try this recipe, and also try it with a different biscuit like suggested in the Notes section. If I chose Oreos, and also wanted to add orange extract, how much orange extract would you recommend? I know there’s a separate chocolate orange truffles recipe, but I want to keep with this recipe due to the ingredients 🙂
Hiya! Id recommend using 1/2 – 1 tsp! Hope this helps, enjoy! x
I have just made these they are fabulous I think a new favourite with the family every receipe I have followed out your book have been delicious and successful thank you your the best x😇
Thanks for sharing, these look lovely
You’re my star baker!!!
I swear, I love each and every one of your recipes that I’ve tried so far!! Thank you for making baking so fun!!
I’ve just made these today and they were absolutely divine, I’m wondering if I could make a peanut butter version, and how I’d adapt this recipe?
Could I swap the cream cheese for PB, and the biscuits for say, Digestives? Have you any idea if they might work? Thank you so much Jane!!
Can you freeze these and if so how long for?
Hiya! Yes you absolutely can! These will last for up to 3 months in the freezer. Hope this helps! Team Jane x
I’ve read through both method and recipe and can’t seem to see if you mention this – roughly how big are the truffles? It’s just so I have an idea of how big to make them as I’ll be using spoons to portion and not sure how big a melon baller is!
Thank you, this looks like another belting recipe Jane!!
How can I make them coffee flavored too bc I loooove that combination.. I was thinking of adding some concentrated cooled coffee (1 tbsp instant coffee + 2 tbsp boiling water) to the crushed biscoff and cream cheese mix?? Any suggestions?? Thoughts??
Thank you!!
Hi, did you try this as I really want to try mixing coffee into it too so was wondering if it worked? 🙂
Morning, can I use low-fat cream cheese instead of full fat for these? 😊
Just when I thought I couldn’t get any more Biscoff in my life, these came along! So good! I gave a few away but basically ate the rest myself.
Another cracker!
Can they be chilled in the fridge, I wouldn’t be able to fit them in my freezer
These look amazing! Would you recommend the smooth or crunchy version of the Biscoff spread? I was leaning towards the smooth, but wondered what type you’d used. Thank you!
I use the smooth! x
I’m a big fan of your recipes!
Made the brookies the other day and today I had to try make these goodies.
Omg theyre beyond delicious!
Thank you for sharing and keep up the good work !
Hi, would these not have a cheesy taste from the cream cheese, as when used in cheescake it is mixed with double cream isnt it, so jst worried abt having that taste?
I’ve made these 3 times now and they taste amazing, this recipe is the best! I can never get them to look as nice as yours though, they always turn out not looking great 😅 do you have any tips for the dunking chocolate part? How did you do it?
Its just practice! I have linked the tools I use for them, but it really is just practicing it!! x
Thanks for sharing, these look a lovely idea for a gift 🙂
You are very welcome – yes these would be so cute as a gift x
Hi, any tips on melting the white chocolate? I used milky bars but couldn’t get them to melt properly either in the microwave or over a pan of water, they just went all crumbly then eventually scorched. Thanks and love your recipes!
That sounds like its getting too hot and burning – trying much lower power in the microwave, and make sure NO water is inside the bowl as that can burn chocolate!
If I wanted to gift these, how long could I leave them out of the fridge? Thanks ☺️
They are amazing, so simple and yummy, have made them twice now. Only the portion size doesn’t seem right to me, I have to double the recipe to get 20. Bought a silicone round ice cube tray which makes it easy to shape them and put them in the freezer.
Simple & easy to make. Tastes amazing
Thank you!xx
These are so tasty! Do they need to be kept in the fridge after there set? X
Thank you so much! I would personally keep them in the fridge yes x
With a custard cream or Oreo version would you remove the centre creams before putting in the food processor to fine crumb?
I just love Janes recipes . She makes them, simple, inexpensive and delicious every single time. She has given me back my passion for baking. My own star baker! Thank you Jane. Xx
Made these yesterday, so easy and tasted amazing!
I made these today using the Aldi substitutions for Biscoff and Philadelphia.
Very yummy! Thank you for the recipe xx
Can these or any of the other truffles be frozen once the finished product is made or do they have to be eaten with in a week?
Many thanks x
Hiya! These can be frozen for up to 3 months – enjoy! x
Hi instead of using biscuits could I use a chocolate for example Terry’s choc orange
Not for these, no.
I will be trying these they look lovely 😋 what is soft cream? Is it double cream whipped to soft peaks? Thank you ❤
Hiya – it’s soft cream cheese as it says so like Philadelphia or mascarpone! x
Hey, these look fantastic! Can you freeze these, and other biscuit truffles? X
Yes!! x
Is there a way i can make this recipe dairy free?
You can try using dairy free alternatives!
Oh my actual god! These look unreal!
Thank you!!