Biscoff Truffles (Print Version)
# Ingredients:
→ Biscoff filling
01 -
1 cup Biscoff cookie butter
02 -
1/3 cup cream cheese, softened
03 -
1 cup Biscoff cookie crumbs
→ Biscoff coating
04 -
12 ounces almond bark or white chocolate candy melts
05 -
1/4 cup Biscoff cookie butter
# Instructions:
01 -
Pulse the Biscoff cookies in a food processor until they become fine crumbs.
02 -
Prepare a large baking sheet with parchment paper. Set aside.
03 -
In a large mixing bowl with a hand mixer, beat the cream cheese and cookie butter until smooth and creamy.
04 -
Fold in the cookie crumbs until completely combined.
05 -
Use a small cookie scoop to create even dough balls and place on the parchment lined baking sheet. Roll each ball between your hands to create a smooth dough ball.
06 -
Place in the freezer to harden for 15-30 minutes.
07 -
Place the white chocolate in a bowl and heat, stirring every 30 seconds until melted.
08 -
Add the Biscoff butter and stir until combined.
09 -
Dip each Biscoff ball into the white chocolate mixture and tap off any excess.
10 -
Place back onto the parchment paper lined baking sheet. If desired, garnish with drizzle and extra Biscoff crumbs. Place back into the freezer for a few minutes to allow the white chocolate to set.
# Notes:
01 -
Store these truffles in an airtight container in the refrigerator for up to 1 week.
02 -
Allow truffles to come to room temperature for about 10 minutes before serving for the best flavor and texture.