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  • ร—
    Home ยป Recipes ยป Cookies and Biscuits

    Published: Sep 5, 2021 ยท Modified: Dec 2, 2021 by Sylvie ยท This post may contain affiliate links.

    Biscoff Truffles

    Jump to Recipe

    These super easy No Bake 3 Ingredients Biscoff Truffles are the most decadent and delicious bite size treat. Made from Biscoff Cookies (Speculoos), Cookie Butter Spread and Dark Chocolate, these Biscoff Balls are the perfect edible gift for the Holidays or every day sweet snack!

    Truffles from above in a grey bowl with biscoff cookies.
    Jump to:
    • Why we love this recipe
    • Ingredients
    • How to make Biscoff Truffles
    • Recipe FAQs
    • Tips for Success
    • Storing & Freezing
    • More Biscoff Recipes
    • Recipe
    • Comments

    Why we love this recipe

    Being from Belgium, I grew up with Biscoff Cookies - or Speculoos Cookies as they are traditionally called. These spiced cookies are so comforting and delicious - you really cannot stop at one! They have the ultimate Winter flavour if you ask me...

    These Biscoff Truffles without Cream Cheese really taste like if you had bitten into your favourite Speculoos Cookie - with the bonus of being enclosed in a decadent dark chocolate shell.

    We love these Speculoos Truffles because:

    • They are made from 3 ingredients only. They are No Bake and super easy to prepare!
    • They are dairy-free, vegan friendly and made with no added sugar!
    • They make the perfect edible gift for the Holiday season or decadent every day sweet treat.

    If you like truffles, you might also love these ones:
    White Chocolate Strawberry Truffles | Peanut Butter Balls | Raspberry Truffles | French Chocolate Truffles

    Ingredients

    Ingredients on a grey surface.

    The list of ingredients really couldn't be more straight forward:

    • Biscoff Cookies: the Lotus Biscoff brand is probably the easiest the find, but any other brand of Speculoos (sometimes also called Speculaas if made in the Netherlands) will do as well.
    • Biscoff Spread: I used the smooth spread, although you could tried with the crunchy one as well. Again, the Lotus brand is usually the easiest one to find outside of Belgium, but any Cookie Butter Spread will work too.
    • Chocolate: I used Dark Chocolate (a 70% Belgian Cooking Chocolate - let's stay in the Belgium theme!) but you could use a sweeter dark chocolate if preferred, or even try with milk or white chocolate.

    They main thing is to use proper Cooking Chocolate or Couverture Chocolate (like I used here) - not eating chocolate or chocolate chips. You need to use a chocolate that will melt nicely and have the ability to reset to create a smooth shell.

    Biscoff Balls in a grey bowl.

    How to make Biscoff Truffles

    There are two main steps to make these Biscoff Balls: create the biscoff centre then the dark chocolate coating.

    • Photo 1 & 2: Place your Biscoff Cookies in your food processor and blend until you get very fine crumbs. See FAQs section below if you don't have a food processor.
    • Photo 3: Add the Biscoff or Cookie Butter Spread. Depending on where you store it, you might want to slightly melt it in the microwave first so that it's quite fluid. Hard spread will be difficult to mix with the cookie crumbs.
    • Photo 4: blend for a few seconds until combined into a thick paste. Make sure there are no pockets of uncovered cookie crumbs.
    • Transfer into a bowl or container and place in the fridge to set for 10 to 15 minutes. You don't want the dough to be too hard, but it will usually be too soft to roll into small balls just after mixing it.
    Process Shot Collage: mixing the biscoff cookies and cookie butter.

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    • Photo 5: using a small ice cream scoop, scoop out small pieces of dough then roll them into small balls with you hands. Gently press on them to make sure the dough is well compacted.

    I used a 1,6 inch / 4 cm ice cream scoop here.

    • Place the balls on a tray and freeze for about 30 minutes, or until hard and cold.
    • Photo 6: place the chocolate in a heat-proof bowl (finely chop the chocolate first if using a cooking chocolate bar). Melt it over a double boiler until very smooth, or in the microwave in 30 seconds increments.

    Read more about how to make a double boiler here.

    • Photo 7: Take the balls out of the freezer. Dip each balls in the melted chocolate, make sure they are fully coated then lift them out with a small fork. Gently tap on the side of the bowl to allow for any excess chocolate to drip off, then place back on the lined tray.
    • If the chocolate starts to set again or isn't as fluid anymore, melt it again.
    • Place in the fridge to set for at least 30 minutes, or until the chocolate coating has set.
    • Photo 8: optional: drizzle the biscoff truffles with more chocolate (i used a pastry bag with the tip cut out into a very small hole) and top with more crushed biscoff cookies.
    • Keep in the fridge until ready to serve.
    Process Shot Collage: shaping the balls and dipping them in chocolate.

    Recipe FAQs

    What are Speculoos Cookies?

    Biscoff is actually a brand name given to Speculoos Cookies by the Belgian brand Lotus. Speculoos Cookies (sometimes also called Speculaas in the Netherlands) are traditional Belgian Spiced Cookies.

    They were usually shared around Christmas (or St Nicholas in Belgium) but have now become more of an every-day treat that is often served with coffee.

    Biscoff vs Speculoos vs Cookie Butter

    Biscoff are Speculoos cookies; it is just the name the Belgian brand Lotus gave them when they started to sell them outside of Europe.

    Cookie Butter (or Biscoff Spread) is simply a spread made out of blended Speculoos Cookies.

    What type of Chocolate should I use?

    You can use any of your favourite chocolate (I used a 70% Dark Chocolate), but you need to make sure it is proper Cooking Chocolate - not eating chocolate or chocolate chips.

    Cooking Chocolate comes in the form of a bar or callets (what I used here). If using a bar, make sure to finely chop it first before melting it.

    Can I make the Biscoff Truffles without a food processor?

    Yes, the food processor is mainly used to turn the biscoff cookies into small crumbs, but you could also do it by hands. To do so, place the cookies in a freezing bag and use a rolling pin to crush them. Make sure the crumbs are quite fine.

    The biscoff spread can be simply mixed in with the cookie crumbs in a bowl with a spatula to make the inside of the Biscoff Truffles.

    Bite shot of a biscoff truffle.

    Tips for Success

    • Try to blend the cookies into very small crumbs - large crumbs will make it hard to roll into a small ball and potentially make the ball not stick together.
    • If the biscoff dough is still too soft or sticky to be rolled into small balls after 15 minutes in the fridge, place the dough in the freezer for a few minutes to help it solidify.
    • Use a small ice cream scoop to get biscoff balls that have a similar size.
    • If the chocolate starts to set or solidify while you are coating the biscoff balls, melt it again. The chocolate should be very fluid and smooth to create nice shells.

    Storing & Freezing

    These Chocolate Biscoff Truffles are best kept in the fridge, although they will be fine for a few hours at room temperature. Keeping them in the fridge simply helps the chocolate not to melt too quickly. They are best eaten within 3 or 4 days for the best texture, but will last for much longer in the fridge.

    I do not recommend freezing these chocolate biscoff balls.

    Close up on the Truffles in a grey bowl from above.

    More Biscoff Recipes

    • Mini Biscoff Cheesecakes
    • Biscoff Cheesecake
    • Biscoff Butter Cookies
    • Easy Biscoff Donuts
    • Biscoff Brownies
    • Biscoff Cookie Butter Ice Cream
    • Easy Biscoff Cake
    • Cookie Butter Cream Cheese Frosting
    • Biscoff Cupcakes
    • No Bake Biscoff Cheesecake

    Made this recipe?
    Let us know if you liked it by leaving a comment below, and tag us on Instagram @a.baking.journey with a photo of your creation!

    Recipe

    Truffles from above in a grey bowl with biscoff cookies.

    3 Ingredients Biscoff Truffles

    4.74 from 15 votes
    These super easy No Bake 3 Ingredients Biscoff Truffles are the most decadent bite size treat, perfect for the Holidays, as edible gift or an every day sweet treat!
    Servings: 16
    Author: Sylvie
    Prep Time20 minutes mins
    Chilling Time1 hour hr
    Total Time1 hour hr 20 minutes mins
    Print Recipe
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    Ingredients

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

    Instructions

    • Place your Biscoff Cookies in your food processor and blend until you get very fine crumbs (see note 1 if making without a food processor).
      240 gr (8,5 oz) Biscoff Cookies
    • Add the Biscoff Spread (slightly melted in the microwave if needed) and blend for a few seconds until combined into a thick paste.
      240 gr (1 cup) Biscoff Spread
    • Transfer into a bowl place in the fridge to set for 10 to 15 minutes (see note 2).
    • Using a small ice cream scoop, scoop out the dough then roll them into small balls with you hands. Gently press on them to make sure the dough is compact. Place the balls on a lined tray and freeze for about 30 minutes or until hard.
    • Place the Cooking Chocolate (see note 3) in a heat-proof bowl (finely chop the chocolate first if using a cooking chocolate bar). Melt it over a double boiler until very smooth, or in the microwave in 30 seconds increments.
      220 gr (7,5 oz) Dark Cooking Chocolate
    • Take the balls out of the freezer. Dip each balls in the melted chocolate, making sure they are fully coated then lift them out with a small fork. Gently tap on the side of the bowl to allow for any excess chocolate to drip off, then place back on the lined tray. Remelt the chocolate if it starts to set.
    • Place in the fridge to set for at least 30 minutes, or until the chocolate coating has set.
    • Optional: re-melt any leftover chocolate and drizzle it over the biscoff truffles (see note 4), then sprinkle with some biscoff crumbs.
    • Keep in the fridge.

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    Notes

    General Disclaimer: I highly recommend using the measurements in grams/ml (instead of cups/spoons) for more accuracy and better results.
    Yield: I use a small ice cream scoop (1,6 inch / 4 cm) for the balls and got 16 truffles.
    Instruction Notes:
    1. To make it without a food processor, place the cookies in a freezing bag and use a rolling pin to crush them. Make sure the crumbs are quite fine. Place in a bowl and mix in the biscoff spread with a spatula until you get a thick paste.
    2. You don't want the dough to be too hard, but it will usually be too soft to roll into small balls just after mixing it. Chilling it for a few seconds will help.
    3. You can use any of your favourite chocolate (I used a 70% Dark Chocolate), but you need to make sure it is proper Cooking Chocolate - not eating chocolate or chocolate chips. Cooking Chocolate comes in the form of a bar or callets (what I used here). If using a bar, make sure to finely chop it first before melting it.
    4. I used a small pastry bag for the drizzle, placed the chocolate in the bag straight away without a piping tip and just cut out the tip of the bag to get a very small hole.

    Nutrition (per serving)

    Calories: 253kcal | Carbohydrates: 23g | Protein: 3g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1mg | Fiber: 1g | Sugar: 15g

    More Easy and Delicious Cookies & Biscuits Recipes

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      Homemade Speculoos Cookies (Biscoff)
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    • Half a truffle seen from above sitting on strawberries and other truffles.
      White Chocolate Strawberry Truffles
    • Close up on a truffle with a bite taken off.
      Dark Chocolate Raspberry Truffles

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    Bonjour! I'm Sylvie, a Belgian Aussie living in Melbourne, Australia. I love sharing my passion for French Pastry and empowering all home bakers through easy to follow recipes.
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