Biscoff Truffles
Decadent no-bake truffles made with crushed Biscoff cookies and cream cheese, coated in a sweet white chocolate shell.
Ingredients
Scale
- 1 package Biscoff cookies (approx. 30 cookies)
- 8 oz full-fat cream cheese, softened
- 2 tbsp Biscoff spread
- 12 oz white chocolate chips
- 1 tsp coconut oil
Instructions
- Pulse cookies in a food processor until they become fine crumbs, reserving 2 tablespoons for topping.
- Mix softened cream cheese, Biscoff spread, and cookie crumbs until a smooth dough forms.
- Roll into 1-inch balls and place on a parchment-lined tray.
- Freeze for 30 minutes to firm up.
- Melt white chocolate and coconut oil together in 30-second bursts until smooth.
- Dip chilled balls into chocolate, top with reserved crumbs, and refrigerate until set.
Notes
- Ensure cream cheese is at room temperature for a lump-free center.
- Keep truffles cold before dipping to help the chocolate set quickly.
- Use a fork to dip for a professional, clean finish.
Find it online: https://dishmio.com/biscoff-truffles/