Easy Biscoff Truffles have creamy cookie butter centers wrapped in chocolate and finished with a sprinkle of Biscoff cookie crumbs. A simple no-bake treat that’s perfect for gifting or sharing.
I think it was Picasso who said “Inspiration exists, but it has to find you working.” That’s true, in my experience. Sometimes it can be a big lightning bolt idea, other times something small yet still significant. These truffles fall into the latter category. Last holiday season, when I was preparing for the mundane task of mixing, rolling, and dipping too many batches of , I suddenly remembered the jar of spread in the pantry. I made a last minute swap and that’s how these Biscoff Truffles came to be.
I plated these on the Christmas candy tray and said nothing about them. Everyone sampled them expecting peanut butter centers, but were surprised and delighted to find something different. My FIL even came up to me at our Christmas party and said “I thought these were Buckeyes, but they’re better. And so creamy!” I’d hoped to get these posted before the holidays were over, but alas. The holiday time warp happened. No matter. These truffles are evergreen. Delicious year-round with strong coffee (my preference) or a fine chocolate sweet to share for Valentine’s Day.
How to Make Easy Biscoff Truffles
To make Biscoff truffles, start by mixing the candy center. Beat softened butter, Biscoff spread, vanilla, and salt together until smooth and cohesive. Gradually add powdered sugar until the mixture becomes thick, creamy, and easy to roll. It should hold its shape when scooped; if it’s sticky, chill it briefly until it firms.
Next, roll the candy. Scoop portions of the mixture and roll them between your palms into smooth balls. Set them on parchment paper and insert a toothpick into each. The toothpick becomes the handle for dipping – it makes the process much neater and gives you a clean finish. Chill the truffles until firm to the touch.
Then, dip the candy in chocolate. Melt chocolate and shortening together until smooth and fluid, then dip each chilled truffle so it is completely coated. Let the excess chocolate drip away before placing it back onto parchment. Remove the toothpick with a gentle twist or while stabilizing the truffle with a fork.
Finally, sprinkle with Biscoff cookie crumbs while the chocolate is still wet. The crumbs add texture and flavor, but they also do something wonderfully practical – they cover the tiny toothpick opening and any wobbly chocolate edges, leaving the truffles looking beautifully finished.
How to Make the Biscoff Crumbs
The crumb topping is totally optional but highly recommended. I like it because it adds a little crunch, and, as stated earlier, it also hides the toothpick hole. Crush Biscoff cookies in a zip-top bag to fine crumbs using your hands or a rolling pin. Keep them nearby while dipping.
Allow the Biscoff Truffles to Set
After dipping and sprinkling, allow the truffles to rest on parchment paper until the chocolate firms. You can leave them at room temperature until set, or transfer them to the refrigerator to speed things along. Once set, the chocolate shell will feel solid to the touch.
How to Store the Truffles
Store Biscoff truffles in an airtight container. They keep well at room temperature for several days, and they will last even longer in the refrigerator. For longer storage, freeze them and thaw in the refrigerator before serving.
These Easy Biscoff truffles are small in size but big in personality with a creamy Biscoff center, chocolate coating, and a sprinkle of crunchy cookie. Make a batch for someone you love as a sweet Valentine treat, or bookmark for Christmas.
Related recipe:
Easy Biscoff Truffles
Equipment
- small cookie scoop
- parchment paper
- Toothpicks
Ingredients
Instructions
- In the bowl of an electric mixer, combine the butter, Biscoff, vanilla and salt. Mix them well on medium speed until creamy. Scrape down the bowl and mix again.
- Add the powdered sugar 1 cup at a time and mix on low speed until crumbly. Raise speed to medium and beat until well combined and creamy. When all of the sugar is used, the mixture should easily roll into a ball. If the mixture is sticky, refrigerate for 30 minutes, or until it is easy to handle.
- While you wait for them to chill, prepare the chocolate coating. Place the chocolate chips and shortening in a heat-proof bowl and place over a double boiler, stirring until completely melted. You can also do this in the microwave heating in 30 second intervals, stirring well between heatings until smooth and glossy.
Notes
- Use creamy Biscoff spread, not crunchy, for the smoothest truffle centers.
- If the mixture is too soft to roll, chill it briefly, but avoid letting it become hard or stiff.
- Chilling the truffles before dipping helps them hold their shape and makes coating easier.
- If the melted chocolate thickens while dipping, rewarm it gently so it stays smooth and easy to work with.
- The exact yield can vary slightly depending on how generously you scoop and how tightly you roll the truffles.
- Store Biscoff truffles in an airtight container. They keep well at room temperature for several days, and they will last even longer in the refrigerator. For longer storage, freeze them and thaw in the refrigerator before serving.
Source: http://feeds.feedburner.com/SprinkleBakes
