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!
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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... also perfect to make a Biscoff Cheesecake!
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 make the perfect edible gift for the Holiday season or decadent every day sweet treat, just like these Peanut Butter Balls and French Chocolate Truffles!
- They are dairy-free, vegan friendly and made with no added sugar!
Ingredients
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.
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.
- 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.
Recipe FAQs
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 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.
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.
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.
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.
More Sweet Treats
- Chocolate Rugelach
- Financiers (French Almond Tea Cakes)
- Chocolate Cornflake Cakes
- Chocolate Caramel Slices
- Almond Shortbread Cookies
- Dark Chocolate Florentine Cookies
Made this recipe? Let us know if you liked it by leaving a comment and rating below! And don't forget to share your creation on Instagram with the hashtag #abakingjourney and tag @a.baking.journey
Recipe
3 Ingredients Biscoff Truffles
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
Disclaimer
I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.
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.
Notes
- 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.
- 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.
- 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.
- 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.
