If you’re anything like me and have a serious soft spot for everything biscoff, then you’ll absolutely adore this Biscoff Truffles with White Chocolate Coating Recipe. These little bites are like a dreamy marriage between crunchy, creamy, and sweet all wrapped up in a smooth white chocolate finish. Whether you want to impress guests or just treat yourself (hey, no judgment here!), these truffles totally deliver that wow factor. Stick around—I’m sharing all my secrets to make them perfectly every single time.
Why You’ll Love This Recipe
- Unforgettable Flavor: The biscoff biscuits and spread create a rich, caramelized taste that pairs so well with creamy cheese and sweet white chocolate.
- Easy to Make: No baking needed and just a few ingredients means you can whip these up in under an hour.
- Perfect for Gifting: These truffles look fancy but are incredibly simple, making them an ideal homemade treat for friends and family.
- Customizable: You can tweak the coating, add your favorite toppings, or switch up the cheese for different textures and flavors.
Ingredients You’ll Need
Each ingredient in this Biscoff Truffles with White Chocolate Coating Recipe plays a key role in building those luscious layers of texture and flavor. I love how the soft cream cheese binds everything together while keeping it smooth and creamy—plus the biscoff spread boosts that unmistakable biscoff goodness.
- Biscoff biscuits: These give the truffles that crunchy caramelized cookie base that’s absolutely essential.
- Soft cream cheese or mascarpone: I like using cream cheese for a slight tang and smoothness, but mascarpone gives it a richer, silkier feel if you prefer.
- White chocolate: This is your coating, so pick a good-quality bar or chips for a smooth, shiny finish.
- Biscoff spread: Adds a drizzle of extra flavor and helps with that gorgeous decoration on top.
Variations
One of the things I love most about this Biscoff Truffles with White Chocolate Coating Recipe is how easy it is to make your own. I often swap out ingredients or add a personal twist—don’t be afraid to experiment!
- Use milk or dark chocolate coating: I once swapped white chocolate for dark chocolate, and my family went crazy for the richer contrast with the biscoff center.
- Dairy-free option: Try vegan cream cheese and dairy-free white chocolate to make these truffles suitable for everyone.
- Add a pinch of sea salt: I sprinkle a tiny bit on top for a sweet-salty flavor explosion that’s just heavenly.
- Mix in chopped nuts: Crushed pecans or hazelnuts folded into the truffle mix add a great crunch and nuttiness.
How to Make Biscoff Truffles with White Chocolate Coating Recipe
Step 1: Crush the Biscoff Biscuits
Start by finely crushing the biscoff biscuits. I like to use a food processor to get a really fine crumb, but if you don’t have one, just pop them in a ziplock bag and bash them with a rolling pin. Save about a tablespoon of these crumbs to set aside for later—they’ll be perfect for sprinkling on top of the finished truffles!
Step 2: Mix Biscuit Crumbs and Cream Cheese
Next, add soft cream cheese (or mascarpone) to the biscuit crumbs in your food processor and pulse until the mixture forms a thick, smooth paste. If you’re doing it by hand, just mix well in a bowl until everything is combined evenly. When I first made these, I struggled to get the perfect texture, but trust me—taking the time to get a smooth paste makes rolling the truffles a breeze.
Step 3: Shape Your Truffles
Using a melon baller or two teaspoons, portion out the mixture into even-sized balls. Roll each one gently between your palms. This is such a fun part—I sometimes sneak a few bites as I go! Place the truffles onto a lined tray or plate, then pop them in the freezer for about 30 minutes to firm up.
Step 4: Coat with Melted White Chocolate
While the truffles chill, melt your white chocolate in a heatproof bowl—either in short bursts in the microwave or over a double boiler. Make sure you stir it frequently so it doesn’t seize up. Meanwhile, melt the biscoff spread in a separate small bowl and have your reserved biscuit crumbs handy for garnishing. When the truffles are set, dunk each one carefully into the melted white chocolate, covering it completely. Transfer them back to a clean lined tray.
Step 5: Decorate and Chill
Drizzle a little of the melted biscoff spread over each truffle, then sprinkle with the reserved biscuit crumbs for a gorgeous finishing touch. Repeat for all the truffles, then refrigerate for about an hour to let the chocolate set properly. Patience really pays off here—I promise!
Pro Tips for Making Biscoff Truffles with White Chocolate Coating Recipe
- Get the Right Crumb Texture: When crushing biscuits, aim for fine yet slightly coarse crumbs so the truffle mixture isn’t too dense or powdery.
- Chill Well Before Coating: Freezing the truffles first helps prevent the white chocolate from melting or sliding off when dipped.
- Use a Fork to Dunk: Drop the truffles using a fork or dipping tool to allow excess chocolate to drip off easily for a smooth, even coating.
- Don’t Overheat Chocolate: Melt white chocolate slowly and stir often to avoid scorching or seizing, which can ruin the coating’s texture.
How to Serve Biscoff Truffles with White Chocolate Coating Recipe
Garnishes
I like to keep garnishes simple yet elegant—reserved crushed biscoff biscuits are a no-fail topping that adds texture and looks fantastic. Sometimes I also dust them very lightly with cocoa powder or a pinch of edible gold dust for special occasions, which my friends always rave about.
Side Dishes
These truffles pair beautifully with a cup of strong coffee or a creamy chai latte. For a party, I serve them alongside fresh berries or a small cheese platter with mild cheeses, which balance the sweetness perfectly.
Creative Ways to Present
For birthdays or holidays, I like to arrange the truffles in pretty paper muffin cups and place them in decorative boxes or jars with ribbons. Another fun idea is to layer them in a clear glass bowl with crushed biscoff and chocolate shavings for a stunning dessert display.
Make Ahead and Storage
Storing Leftovers
I usually store leftover truffles in an airtight container in the fridge, where they keep their texture and flavor beautifully for up to a week. Just make sure they’re well covered so they don’t pick up any fridge odors.
Freezing
If you want to stash them away longer, these truffles freeze wonderfully. I wrap each one individually in parchment or plastic wrap, then place them all together in a freezer-safe box. When I thaw them in the fridge overnight, they’re just as delicious as fresh.
Reheating
Since these are no-bake treats, I don’t really “reheat” them, but letting frozen truffles come to fridge temperature before serving works best. If the white chocolate looks dull or has slight condensation, just let them sit a few more minutes at room temp to regain their shine.
FAQs
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Can I use other types of biscuits instead of Biscoff biscuits?
Absolutely! While Biscoff biscuits have a unique caramelized flavor that’s perfect for this recipe, you can experiment with graham crackers, speculoos, or even ginger snaps. Just be aware that the flavor and texture might change, so pick biscuits that complement the cream cheese and white chocolate well.
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What’s the best way to melt white chocolate without it seizing?
The trick I’ve learned is to melt white chocolate in short 20-second bursts in the microwave, stirring well between each. Alternatively, use a double boiler with simmering water below the bowl and stir constantly. Avoid letting any water mix with the chocolate, as even a drop can cause it to seize.
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Can I prepare the truffles a day in advance?
Yes! These truffles actually improve with a bit of resting, as the flavors meld beautifully. Make the truffle centers and chill them a day ahead, then coat and decorate when you’re ready to serve for the freshest appearance.
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Is there a vegan version of this recipe?
You can make a vegan version by substituting dairy-free cream cheese and vegan white chocolate. Vegan biscoff spread is also widely available now, making it easier than ever! Just be sure to check labels to keep everything dairy-free.
Final Thoughts
Honestly, this Biscoff Truffles with White Chocolate Coating Recipe is one of those treats I keep coming back to because it’s simple, indulgent, and reliably impressive. Every time I make these, friends ask for the recipe or sneak an extra one before I’m looking. If you’ve got a sweet tooth and love biscoff as much as I do, you owe it to yourself to give these a try. I can’t wait for you to discover just how amazing they turn out—it’s like a little moment of joy in every bite!
Print
Biscoff Truffles with White Chocolate Coating Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 165 minutes
- Yield: 20 truffles
- Category: Dessert
- Method: No-Cook
- Cuisine: European
Description
Delicious and easy-to-make Biscoff Truffles featuring crushed Biscoff biscuits combined with creamy mascarpone, coated in smooth white chocolate, and garnished with Biscoff spread and crumbs. Perfect for a sweet treat or party snack with a rich, creamy texture and irresistible flavor.
Ingredients
Truffle Base
- 250 g Biscoff biscuits
- 125 g soft cream cheese or mascarpone
Coating and Decoration
- 200 g white chocolate
- 25 g Biscoff spread
- Reserved 1 tbsp Biscoff biscuit crumbs
Instructions
- Crush the Biscuits: Using a food processor or a bowl with a rolling pin, crush the 250 g of Biscoff biscuits finely into crumbs. Reserve 1 tablespoon of these crumbs for decorating later.
- Make the Truffle Mixture: Add 125 g of soft cream cheese or mascarpone to the remaining biscuit crumbs and pulse in the food processor until combined into a thick paste, or mix thoroughly by hand in the bowl.
- Shape the Truffles: Portion the mixture into small balls using a melon baller or two teaspoons. Roll each portion between your palms to form smooth truffle balls. Place them on a lined tray or plate.
- Freeze the Truffles: Freeze the shaped truffles for 30 minutes to firm them up.
- Melt the White Chocolate: Melt 200 g of white chocolate in a bowl until smooth and fully melted, using a microwave or a double boiler.
- Prepare Biscoff Spread: Melt 25 g of Biscoff spread in a small bowl until liquid and smooth. Have the reserved biscuit crumbs ready for coating.
- Coat the Truffles: Carefully dip each frozen truffle into the melted white chocolate until fully coated, then place onto a clean lined tray. Drizzle a small amount of the melted Biscoff spread on top of each truffle and sprinkle with the reserved biscuit crumbs for garnish.
- Set the Coating: Refrigerate the coated truffles for about an hour to let the chocolate and toppings set completely.
- Serve and Enjoy: Once set, take the truffles out of the fridge and enjoy your rich and creamy Biscoff truffles as a delightful dessert or snack.
Notes
- These truffles have a creamy cheesecake-like texture with the rich flavor of Biscoff biscuits and spread.
- Be careful when melting chocolate and Biscoff spread to avoid burning; use gentle heat.
- Use a lined tray to prevent sticking during freezing and setting.
- Keep refrigerated and consume within a few days for best freshness.
- For a smoother coating, make sure truffles are well chilled before dipping.
Nutrition
- Serving Size: 1 truffle
- Calories: 114 kcal
- Sugar: 10 g
- Sodium: 69 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 2 mg
