Biscoff Truffles (Print Version)
# Ingredients:
→ For the Truffle Filling
01 -
1 cup cookie butter (Biscoff spread)
02 -
3/4 cup Biscoff cookie crumbs, finely ground
03 -
3 ounces cream cheese, room temperature
04 -
1/2 teaspoon ground cinnamon (optional)
→ For the Coating
05 -
1/4 cup cookie butter (Biscoff spread)
06 -
8 ounces white chocolate, chopped
07 -
Additional Biscoff cookie crumbs for garnish (optional)
# Instructions:
01 -
In the bowl of a stand mixer fitted with the paddle attachment, cream together the room temperature cream cheese and 1 cup of cookie butter until smooth. Scrape down the sides, then add the ground cinnamon and finely ground Biscoff cookie crumbs. Mix on low until completely combined (the mixture may still look slightly crumbly, that's okay).
02 -
Use a 1-inch cookie scoop to portion out even scoops of the mixture onto a sheet pan lined with parchment paper. Squeeze each portion of dough a few times in your hand, then roll it into a ball and place back on the tray. Repeat with all the truffle mixture.
03 -
Place the tray of formed truffle balls into the freezer for 15-30 minutes until they are very solid. This will make them much easier to dip in the coating.
04 -
While the truffles are freezing, chop the white chocolate and add it to a heat-proof bowl along with the remaining 1/4 cup of cookie butter. Microwave in 30-second intervals, stirring between each, until the mixture is completely smooth. Alternatively, place the bowl over a bain-marie (a pot with simmering water) and melt that way.
05 -
Remove the frozen truffles from the freezer. Working one at a time, drop a truffle into the melted white chocolate mixture. Use two forks to coat it completely, then lift it up to allow excess chocolate to fall back into the bowl. Return the coated truffle to the parchment-lined baking tray.
06 -
Once all truffles are coated and the chocolate has set, use any remaining chocolate to drizzle a decorative pattern on top of the truffles using a piping bag or fork. Before the drizzles set, sprinkle additional Biscoff cookie crumbs on top if desired.
07 -
Store the truffles covered in the refrigerator for up to two weeks, or in a sealed container in the freezer for up to two months. The truffles are best enjoyed at room temperature (let them sit out of the refrigerator for about 15-20 minutes before serving), but note that the chocolate coating will become rather soft due to the cookie butter content.
# Notes:
01 -
For a smoother truffle filling, you can process the cookie crumbs, cream cheese, and cookie butter in a food processor instead of using a stand mixer.
02 -
You can substitute the white chocolate and cookie butter coating with plain milk chocolate, dark chocolate, or white chocolate alone.
03 -
If the chocolate coating begins to seize, place it over a bain-marie and stir until it loosens up again.