No-bake Biscoff truffles are exquisite little balls of creamy goodness that are so easy to make. All you need to whip up a batch are four ingredients: Biscoff cookies, Biscoff spread, cream cheese, and chocolate for dipping.
The cream cheese harmoniously balances the sweetness and creates a deliciously smooth texture. You can decorate them as lavishly as you like. By the way, they make a great gift for a fellow Biscoff lover!
If you are a Biscoff fiend like I am, also try these no-bake Biscoff cake slices and this Biscoff milkshake!
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What's to love about this recipe
- 4-ingredients
- No bake
- Not overly sweet thanks to the addition of cream cheese
- You can decorate them in your own style
- Very easy to make and no skills required
- They make ideal gifts around the holidays, or as 'takeaway' gifts after a dinner party
Biscoff vs Lotus - Are you confused?
Biscoff and Lotus are basically 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", which are spiced, cinnamony shortcrust biscuits with their roots in Belgium. In Europe, these cookies are typically called Lotus Speculoos.
When these cookies were introduced in the United States, they were dubbed Lotus Biscoff cookies. This name is a combination of "Biscuit" and "Coffee", demonstrating the fact that these cookies are often served with coffee.
In summary, Lotus and Biscoff are two different names for the same cookies and spread. The only difference is the name used on different continents.
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, akin to peanut butter.
Key ingredient notes and substitutions
Lotus Biscoff cookies - It appears that the standard weight for cookie packs worldwide is 250g, with the exception of snack packs that contain two biscuits packaged together inside a larger pack. Regardless of which type you use, you will require 250g of cookies.
Biscoff spread - Also referred to as 'cookie butter', there are now options available for both smooth and crunchy varieties, both of which are equally suitable for these truffles.
White chocolate - We prefer white chocolate to dip the truffles in because it compliments the Biscoff flavour well, but you can use milk, dark, ruby, or a combination of various chocolate types.
Cream cheese - We highly recommend using full fat cream cheese for these truffles for the ultimate creaminess.
How to make these truffles - Quick summary
- Crush cookies to a fine crumb in a food processor, or by hand using a rolling pin and a plastic bag.
- Mix the crumbs with the cream cheese and the Biscoff spread until you have a well-blended, smooth consistency.
- Roll the truffle filling into small balls of equal size, place them on a lined baking sheet and chill in the fridge for 15 minutes.
- If you are dipping the truffles in chocolate, melt the chocolate in the microwave, stirring regularly, or over a double boiler. Be very careful not to burn the chocolate. See instructions below on how to melt chocolate on the stove.
- Dip the balls into the melted chocolate one by one. Use a fork to lift each truffle from the chocolate, allowing any excess chocolate to drip down between the tines of the fork before transferring onto parchment paper to set.
How to melt chocolate on the stove:
- In a medium-sized saucepan, add 4cm of water and heat over medium heat until simmering.
- Place a heatproof bowl on top of the pan, ensuring it does not touch the water.
- Add broken up pieces of chocolate to the bowl and melt for 4-5 minutes over low heat, stirring occasionally.
- When melted, remove the pan from heat using gloves.
Top tips
- For the best texture, the cookie crumbs really need to be very finely crushed, almost powder-like.
- If your kitchen is cold, you can briefly heat the Biscoff spread in the microwave before adding it to the cookie crumbs. This will make the mixing a little easier.
- We find that 15g portions make the perfect sized truffle. If you dip them in chocolate, they do become significantly larger, so bear this in mind if you feel 15g is not enough. If you are *not* dipping in them in chocolate, you can up the amount per truffle to 20g.
- You can use a small cookie scoop to help get equal sized balls.
- You can also stick a toothpick in each truffle and dip them in the chocolate this way. This is not our favourite method because sometimes the truffle slips off the toothpick once the weight of the chocolate is added.
Ideas for decorating your truffles
All the below methods are demonstrated in the feature image at the top of this post.
- If you don't want to dip the truffles in chocolate, roll the truffles in finely crushed Biscoff cookie crumbs.
- Dip in chocolate and sprinkle a pinch of cookie crumbs on top of the truffle whilst the chocolate is still wet.
- Dip in milk or dark chocolate and pipe lines of white chocolate over the tops of each truffle. You can use any combination of contrasting chocolate for this method. Use a very fine piping tip for the best result, but you can also just use a teaspoon to drizzle the chocolate over.
Storage
These truffles will last well outside the fridge for 3-4 days and 2 weeks in the fridge. Store them in a dry, airtight container. If it's the height of summer where you are and you're experiencing high temperatures, store the truffles in the fridge to prevent the chocolate from melting, or the truffles from getting too 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
- In a food processer, whizz the cookies to a find crumb. You can also do this by hand by bashing the cookies with a rolling pin in a plastic bag. Transfer the crumbs to a bowl
- Add the cream cheese and Biscoff spread to the cookie crumbs and mix thoroughly until you have a smooth, even consistency. If your kitchen is very cold, warm the Biscoff spread in the microwave until it's a little runnier, this will make mixing easier
- Roll the truffle filling into individual balls between your hands. We find that 15g of the mixture gives the perfect sized truffle
- Place the truffles in the fridge to firm up, about 15 minutes
- If you are dipping the truffles in chocolate, melt the chocolate in the microwave. Give it a stir every 20 seconds or so and be careful not to burn it. You can also melt the chocolate on the stove using a double boiler (see blog post on how to do this)
- Dunk the truffles one by one into the chocolate. Use a fork to lift each truffle from the chocolate, letting the excess chocolate drip down before placing it on a piece of parchment paper 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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