Ingredients
Main Ingredients
- 40 Biscoff cookies (about 320 g)
- 80 g (⅓ cup) cream cheese, full-fat (Philadelphia recommended)
- 250 g (1½ cups) white chocolate chips
For Decoration
- Lotus Biscoff cookie butter spread
Instructions
- Crush the cookies: Finely crush the Biscoff cookies in a food processor until you get a fine, even crumb texture.
- Mix with cream cheese: Transfer the cookie crumbs to a medium bowl, add the cream cheese, and mix initially with a spoon, then use your hands to knead until the mixture is smooth and slightly sticky.
- Shape into balls: Form 20 small, uniform balls of about 20 grams each by rolling the mixture between your palms until perfectly round.
- Adjust consistency if needed: If the mixture feels too soft and sticky to handle, refrigerate it for 20 minutes before reshaping the balls for a firmer texture.
- Chill truffles: Place the shaped truffles in the refrigerator to chill and firm up for 30 minutes, or alternatively freeze them for 15 minutes for a quicker set.
- Melt the white chocolate: Using a double boiler or microwave, melt the white chocolate chips completely until smooth and runny, transferring the melted chocolate into a small, deep bowl for easy dipping.
- Coat the truffles: Using a toothpick to hold each truffle, dip them into the melted white chocolate to fully coat, then gently shake off any excess chocolate to avoid pooling.
- Set the coating: Place the coated truffles on a sheet of parchment paper and allow them to cool undisturbed until the white chocolate sets completely.
- Decorate: Drizzle melted Biscoff cookie butter over each truffle and sprinkle additional Biscoff cookie crumbs on top for a beautiful, flavorful finish.
Notes
- For best results, use full-fat cream cheese to achieve a rich and smooth texture.
- If you don’t have a food processor, place cookies in a sealed bag and crush with a rolling pin.
- White chocolate must be melted gently to avoid burning—stir often when microwaving.
- These truffles can be stored in an airtight container in the refrigerator for up to one week.
- Freeze extra truffles for longer storage, thawing briefly before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: European
- Diet: Vegetarian
