Biscoff Truffles

These No Bake 3-Ingredient Biscoff Truffles are a simple and delicious bite-sized treat. Made with Biscoff Cookies, Cookie Butter Spread, and Dark Chocolate, these truffles are perfect for a holiday gift or an everyday sweet snack!

These Biscoff Truffles without cream cheese taste just like biting into your favorite Speculoos Cookie, with the added bonus of a decadent dark chocolate shell.

We adore these Speculoos Truffles because:

• They’re made with just 3 simple ingredients.
• No baking is required; super easy to make!
• Dairy-free, vegan-friendly, and no added sugar!
• Perfect as a holiday gift or a daily indulgent sweet treat.

Ingredients:

For this recipe, you’ll need:

• Biscoff Cookies: Look for Lotus Biscoff or any other brand of Speculoos cookies. They’re sometimes called Speculaas if made in the Netherlands.
• Biscoff Spread: I used the smooth variety, but you can experiment with crunchy too. Lotus brand is common, but any Cookie Butter Spread works.
• Chocolate: you can use sweeter dark chocolate, milk, or white chocolate if you like. Make sure it’s proper Cooking Chocolate or Couverture Chocolate, not eating chocolate or chocolate chips. You need a chocolate that melts smoothly and sets well for a smooth shell.

Recipe FAQs

What are Speculoos Cookies?

• Biscoff is the brand name for Speculoos Cookies made by the Belgian company Lotus. Speculoos (or Speculaas in the Netherlands) are traditional Belgian spiced cookies.

Biscoff vs Speculoos vs Cookie Butter

• Biscoff cookies are essentially Speculoos cookies, just sold under a different name by the Belgian brand Lotus when they began selling them outside of Europe. Cookie Butter (or Biscoff Spread) is a spread made by blending Speculoos Cookies.

What Chocolate Should I Use?

• You can use your favorite chocolate (Like 70% Dark Chocolate), but it needs to be proper Cooking Chocolate, not eating chocolate or chocolate chips.

Could I Make Biscoff Truffles Without a Food Processor?

• If you don’t have a food processor, you can still crush the Biscoff cookies into fine crumbs by hand. Simply place the cookies in a freezer bag and use a rolling pin to crush them until they’re finely crumbled. Mix the Biscoff spread with the cookie crumbs in a bowl using a spatula to make the truffle filling.

TIPS FOR SUCCESS

• Make sure to crush the cookies into tiny crumbs. Big crumbs can make rolling difficult and cause the balls to fall apart.
• If the biscoff dough is still too soft after chilling for 15 minutes, pop it in the freezer for a bit to firm up.
• Use a small ice cream scoop to get evenly sized biscoff balls.
• If the chocolate begins to harden while coating the balls, simply melt it again until it’s smooth and fluid for a nice coating.

STORING & FREEZING

• Store these Chocolate Biscoff Truffles in the fridge for best results. They can stay out at room temperature for a few hours, but refrigerating them helps the chocolate stay firm. Enjoy them within 3 or 4 days for the tastiest texture, but they’ll keep longer in the fridge.
• Freezing these chocolate biscoff balls isn’t recommended.

Love truffles? Be sure to check out these other delicious truffle recipes!

Brownie Truffles

Red Velvet Truffles

White Chocolate Strawberry Truffles

Biscoff Truffles

These super easy No Bake 3 Ingredients Biscoff Truffles are incredibly indulgent bite-sized treats, ideal for holidays, gifting, or simply as an everyday sweet delight

Prep Time: 20 minutes
Chilling Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 16

Ingredients

• 240 grams (8,5 oz) Biscoff Cookies – or 30 biscoff cookies
• 240 grams (1 cup) Biscoff Spread – or cookie butter spread
• 220 grams (7,5 oz) Dark Cooking Chocolate

Instructions

1. Crush Biscoff Cookies in a food processor until they’re very fine crumbs. (If you don’t have a food processor1.)
2. Add Biscoff Spread (slightly melted in the microwave if needed) to the crumbs and blend until it forms a thick paste.
3. Transfer the mixture to a bowl and chill in the fridge for about 10 to 15 minutes.
4. Use a small ice cream scoop to form the dough into balls. Roll them with your hands and gently press to compact them. Place the balls on a lined tray and freeze for about 30 minutes until firm.
5. Put Cooking Chocolate in a heat-proof bowl and melt it over a double boiler until smooth, or microwave it in 30-second increments.
6. Take the balls out of the freezer. Dip each one in the melted chocolate until fully coated, then lift them out with a small fork. Tap the fork gently on the side of the bowl to remove any excess chocolate, then return the balls to the lined tray. If the chocolate starts to set, remelt it.
7. Chill the coated balls in the fridge for at least 30 minutes until the chocolate sets.
8. Optional: If desired, re-melt any leftover chocolate and drizzle it over the Biscoff truffles. Sprinkle with Biscoff crumbs.
   Store the truffles in the fridge.