Biscoff Chocolate Truffles (Printable Version)
Creamy biscoff balls coated in milk chocolate, perfect for quick, decadent treats with a hint of spice.
# Everything You’ll Need:
→ Cookies
01 -
30 Lotus Biscoff cookies, finely crushed
→ Spread
02 -
1 cup crunchy or smooth Lotus Biscoff spread
→ Chocolate Coating
03 -
1 cup milk chocolate, melted
# Steps to Cook:
01 -
Place Lotus Biscoff cookies in a food processor and blend until finely ground to crumbs.
02 -
Add the Biscoff spread, slightly warmed if desired, and pulse briefly until a thick paste forms.
03 -
Transfer the mixture to a bowl and refrigerate for 10 to 15 minutes to firm up.
04 -
Roll the chilled mixture into 1-inch balls, approximately 0.5 ounces each, and arrange on a parchment-lined tray. Refrigerate for 1 hour to set.
05 -
Gently melt milk chocolate in a microwave-safe bowl using 30-second intervals, stirring between each, until smooth. Let cool for 5 minutes.
06 -
Using a fork, dip each truffle ball into the melted chocolate, allowing excess chocolate to drip off, then place back on the tray.
07 -
Drizzle additional melted chocolate over the coated truffles to create decorative lines.
08 -
Allow to set at room temperature or refrigerate before serving to ensure chocolate shells are firm.
# Extra Suggestions:
01 -
If a food processor is unavailable, crush cookies finely using a rolling pin inside a sealed bag and mix with slightly warmed spread.
02 -
Store truffles in an airtight container in the refrigerator for up to one week or freeze for up to two months.