Biscoff truffles

These biscoff truffles are easy to make, with a soft spiced cookie-flavored filling and crisp chocolate coating. Elegant and delicious.

Prep Time20

Cook Time5

Total Time25

Course: Snack

Cuisine: American

Servings: truffles, approx

Calories: 152kcal

Author: Caroline

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Ingredients

For filling

4 oz biscoff cookies crushed (4oz is about 14 cookies)
½ cup biscoff cookie butter
2 tablespoon unsalted butter melted and allowed to cool slightly

To coat/decorate

½ cup white chocolate chips rounded (you may find you need slightly more, depending on how much you manage to tap off as you dip)
½ cup bittersweet chocolate chips or dark chocolate, rounded (you may find you need slightly more, depending on how much you manage to tap off as you dip)
1 biscoff cookie crushed

Instructions

To make filling

Place the biscoff cookies in a food processor and blend to form fine crumbs.
Add the cookie butter and melted butter, pulse to mix everything well. Remove blade and place the mixture in the fridge for around 15 minutes to help it firm a little.

To form truffles

Either line a baking sheet/tray with a silicone mat or you can also use a plate that works to go in the freezer.
Using a small cookie scoop, if possible, or a tablespoon measure, take balls of the chilled filling, around 1 tablespoon each, and use your hands to form in to balls. Place them on the silicone mat/plate then repeat until you have used all of the mixture. Put in the freezer to firm up for around 15 minutes.
If needed, take the filling balls out of the freezer after around 7 minutes and gently re-form with your hands. If the filling was still a little soft when you formed them they may become a little flattened, but once cooler, you can make them into round balls again.
As you get towards the end of the chilling time, melt each of the chocolates separately in small bowls. You can either use a bain Marie/double boiler or melt in intervals in the microwave. Either way, take care to just melt, not warm too long. Prepare a baking sheet/tray with a silicone mat or parchment to place the
Dip half of the filling balls in the white chocolate, and half in the bittersweet/dark chocolate. Dip one at a time in the chocolate, roll or use a spatula, as needed, to coat, then lift out with a fork and rest, tapping edge of bowl, to help allow excess chocolate to drip off. Transfer to the lined baking sheet. Repeat with the other filling balls. If needed, re-freeze the filling balls if they get too soft and re-melt the chocolate if it firms too much.
Once you have dipped all of the fillings, re-melt leftover chocolate (or melt slightly more) to then drizzle over the tops with a small spoon or the fork you used before. Have the cookie crumbs ready to sprinkle on top immediately after you drizzle. I suggest drizzling white on the dark chocolate and vice versa for contrast. Allow to harden then store in a sealed container in the fridge until needed.

Notes

You can also use just one kind of chocolate for dipping - just use double the amount listed for each here so you have the same amount of chocolate in total. I've suggested a rounded half cup of each but if you can, weigh them - you're looking for 3oz of each for one recipe quantity.

I highly recommend using a chocolate intended for baking/culinary use since you will be heating it. You can also add a little neutral oil (around 1 teaspoon per cup/115g) to help it be a little easier to work with.

Nutrition

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