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!
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
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:
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.