An epicurean adventure to: Belgium
This no-bake Biscoff truffles recipe provides exquisite little balls of creamy goodness that are so easy to make!
You will need only four simple ingredients - Biscoff cookies, Biscoff spread, cream cheese and chocolate for dipping - this handful of ingredients provide incredible flavour with barely any effort.
The addition of cream cheese is key, as it balances the sweetness and lends these truffles a divinely smooth, creamy texture when blended with the cookies and Biscoff spread.
Feel free to decorate these morsels however you wish - a classic chocolate dip or fun sprinkles both work wonderfully. Either way, these make a wonderful edible gift for any Biscoff aficionado in your life.
When it comes to Biscoff cookie spread, we owe a heartfelt "merci" to the Belgians for these little jars of happiness. Originating from Belgium, Biscoff spread is a culinary gem that has the entire world hooked these days, and for good reason!
For more Biscoff recipes, have a look at these no-bake Biscoff cake slices and this oh-so-dreamy Biscoff milkshake.
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Fast facts - Belgium
| Location | Belgium is located in Western Europe, bordered by France, Germany, Luxembourg and the Netherlands. |
| Capital | Brussels. |
| Language | The official languages of Belgium are Dutch, French and German. Dutch is predominantly spoken in the northern region of Flanders, while French is spoken in the southern region of Wallonia. German is spoken by a small portion of the population in the east. |
| Population | Circa 11.5 million people. |
| Trivia | Belgian artist Paul Van Hoeydonck created "The Fallen Astronaut," the only piece of art on the moon. Among nearly 100 scientific artifacts, the moon's vast tundra features this small statue amidst its large white dunes and sweeping craters, symbolising humanity's pursuit of knowledge and exploration. |
What's to love about this recipe
- It requires only 4 ingredients to make these truffles - Lotus Biscoff cookies, Biscoff spread (also known as cookie butter), cream cheese and chocolate for dipping the finished truffles.
- This is a no-bake recipe.
- The addition of cream cheese prevents the truffles from being overly sweet. It also gives them an incredibly smooth, lush texture when blended together with the crushed cookie crumbs and cookie spread.
- You can decorate the finished truffles however you wish, such as dipping them in chocolate or rolling them in additional cookie crumbs.
- They require very little work and no advanced culinary skills whatsoever. You simply mix everything together and form into balls, making them achievable for cooks of all levels.
- These truffles make for wonderful edible gifts around the holiday season as they look so elegant. They also work nicely as 'takeaway gifts' to give guests to take home after hosting a dinner party.
Biscoff vs. Lotus - Are you confused?
Biscoff and Lotus are essentially the same thing, at least when it comes to the cookies and spread that are now popular in so many countries.
The original name for Lotus cookies is "Speculoos" cookies, which are spiced, cinnamony shortcrust biscuits that originated in Belgium. In Europe, these cookies are typically called Lotus Speculoos.
However, when these cookies were introduced in the United States, they were given the name Lotus Biscoff cookies. This name is a combination of "Biscuit" and "Coffee", reflecting the fact that these cookies are often served with coffee or tea.
So, to sum it up, Lotus and Biscoff are two different names for the same cookies and spread. The only difference is the name used in different countries.
Biscoff spread, also known as 'Biscoff cookie butter', is essentially ground-up Lotus cookies mixed with other ingredients like vegetable oil, sugar, and emulsifiers to create a smooth, spreadable consistency, much like peanut butter.
Key ingredient notes and substitutions
**Please see the recipe card at the bottom of this post for the detailed list of ingredients and full recipe instructions.
Lotus Biscoff cookies
The standard weight for packaged cookies seems to be 250g worldwide, except for small snack packs containing 2 cookies packaged together within a larger multi-pack.
For this recipe, you need 250g total of cookies, regardless of the type of packaging you use.
Lotus Biscoff spread
Also referred to as 'cookie butter'. Most grocery stores now stock two varieties, smooth or crunchy. Both work equally well in these truffles. Use whichever you prefer or have on hand.
White chocolate
For dipping the truffles, we prefer white chocolate because we find it complements the flavour of Biscoff nicely. However, you can certainly use milk chocolate, dark chocolate or even ruby chocolate if you wish.
Cream cheese
For ultimate creaminess and the signature smooth truffle texture, we highly recommend using full-fat cream cheese in this recipe rather than low-fat cream cheese.
How to make these truffles
- Crush the Lotus Biscoff cookies into very fine crumbs, ideally a powdery consistency. You can use a food processor to do this quickly or place the cookies in a resealable plastic bag and crush by rolling over them with a rolling pin.
- Mix the finely crushed cookies together with the Biscoff spread and the cream cheese until well incorporated and you have achieved a smooth, blended texture with no lumps.
- Use a spoon to scoop and roll tablespoon-sized portions of the truffle filling evenly into balls. Arrange them in a single layer on a baking sheet lined with parchment paper.
- Place the baking sheet of truffle balls in the fridge to chill for 15 minutes. The chilling helps the truffle filling firm up.
- If you plan to dip the truffles in melted chocolate, you can melt the chocolate either in short bursts in the microwave, using a microwave-safe bowl and stirring frequently, or in a double boiler on the stovetop.
See the instructions below for how to melt chocolate using the double boiler method.
- One by one, dip the chilled truffle balls into the melted chocolate. Use a fork to lift them back out, allowing any excess chocolate to drip freely through the tines of the fork back into the bowl below. Transfer the chocolate-coated truffle onto a wax paper/parchment paper lined plate or baking tray.
- Allow the chocolate on the Biscoff balls to set fully before handling.
How to melt chocolate on the stove:
- Fill a medium-sized saucepan with approximately 4cm of water. Heat it over medium heat on the stovetop until the water is simmering.
- Next, place a heatproof glass or metal bowl on top of the saucepan, taking care that the bottom of the bowl is not touching the water beneath it.
- Add chopped chocolate pieces to the bowl atop the simmering water and allow the chocolate to melt slowly for 4-5 minutes over low heat. Stir occasionally with a spatula or spoon.
- Once the chocolate pieces have fully melted into a smooth liquid, remove the top bowl holding the chocolate from the saucepan using oven mitts or gloves to safely handle the hot equipment.
Top tips
Crush the biscuits finely
For the ideal truffle texture, it is important to finely grind the Lotus Biscoff cookies into very tiny crumbs. Almost powdery in texture. Large chunks will create lumps in the filling.
Warm the Biscoff spread
If your kitchen is cold, briefly warm the Biscoff cookie spread in the microwave for 5-10 seconds. This helps making it easier to mix together with the cookie crumbs.
Sizing the truffles
We find that 15g sized portions make the perfect bite-sized Biscoff truffle.
However, if you will be dipping them in chocolate, keep in mind they do become significantly larger after coating, so you may wish to reduce the portions to 12-13g each if you prefer smaller sizes.
If you will NOT be dipping the truffles in chocolate, you can increase the portion sizes up to 20g per truffle.
Portioning the truffles
Using a small cookie scoop can be very helpful for portioning the truffle centres evenly into the same-sized balls before dipping.
Dipping the truffles in the chocolate
You can also insert a toothpick into each truffle ball first before dipping them in chocolate.
However, this is not our preferred method. Sometimes the softened truffle filling will slip right off the toothpick once you submerge it into the melted chocolate, which can get messy.
We find it easier to simply use a fork to dip and let any excess chocolate drip off through the tines of the fork.
Ideas for decorating your truffles
All the below methods are demonstrated in the feature image at the top of this post.
- If you choose not to coat your truffles in chocolate, you can simply roll the truffle balls in finely crushed Biscoff crumbs.
- If you do dip them in chocolate, while the chocolate coating is still wet, you can sprinkle a pinch of crushed Biscoff cookie crumbs onto the top of each truffle to add some texture.
- Another pretty decoration technique is dipping the shaped truffles in either milk or dark chocolate first, and then once that coating has fully set, use a piping bag fitted with a small tip to carefully pipe lines or drizzle contrasting chocolate over the tops.
For example, milk chocolate base coating drizzled with dark chocolate or white chocolate accents. You can use any colour/type combos you find visually appealing.
Storage
These Biscoff truffles will last well for 3-4 days if sitting out at room temperature, or up to 2 weeks if kept in the fridge in an airtight container.
If you live in a hot or humid climate, we recommend keeping the truffles in the fridge during the summer months. This will prevent the chocolate coatings from melting and softening, or the truffle centres from becoming overly soft.
More no-bake recipes you might enjoy
More recipes made from spreads out of a jar
Recipe
Biscoff truffles
Ingredients
- 250 grams Lotus biscoff cookies - 250g = one pack
- 140 grams cream cheese
- 4 tablespoons Biscoff spread
- optional: chocolate of your choice for dipping, about 200g
Instructions
- Crush the Lotus Biscoff cookies into very fine crumbs, ideally a powdery consistency. You can use a food processor to do this quickly or place the cookies in a resealable plastic bag and crush by rolling over them with a rolling pin.
- Mix the finely crushed cookie crumbs together with the Biscoff spread and the cream cheese until well incorporated and you have achieved a smooth, blended texture with no lumps.
- Use a spoon to scoop and roll tablespoon sized portions of the truffle filling evenly into balls. Arrange them in a single layer on a baking sheet lined with parchment paper.
- Place the baking sheet of truffle balls in the fridge to chill for 15 minutes. The chilling helps the truffle filling firm up.
- If you plan to dip the truffles in melted chocolate, you can melt the chocolate either in short bursts in the microwave, stirring frequently, or in a double boiler on the stovetop.
- One by one, dip the chilled truffle balls into the melted chocolate and use a fork to lift them back out, allowing any excess chocolate to drip freely through the tines of the fork back into the bowl before transferring the chocolate-coated truffle onto a parchment paper lined plate or baking sheet.
- Leave to the truffles to set.
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
For food safety advice, including guidance on food allergies
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