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!
#wprm-recipe-rating-4 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-rating-4 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-rating-4-33); }#wprm-recipe-rating-4 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-rating-4-50); }#wprm-recipe-rating-4 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-rating-4-66); }linearGradient#wprm-recipe-rating-4-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-rating-4-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-rating-4-66 stop { stop-color: #343434; }
Print Pin Rate
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.
