Biscoff Truffles!
*This post may contain affiliate links. Please see my disclosure for more details!*
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!
Find my other Recipes on my Recipes Page!
You can find me on:
Instagram
Facebook
Pinterest
Twitter
Youtube
J x
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.
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?