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Easy cheesecake biscoff truffles with a white chocolate coating and even more biscoff!
Let’s be honest now, I’m not even sure why I haven’t posted these before?! Biscuit truffles are one of the easiest things you can make as it takes so few ingredients, and it’s hard to get them wrong!
I have been craving biscoff pretty much every day of my life since I found out it existed and I am alright about that… it is utterly delicious and I always want to develop something else with it that I know I am going to love.
I have made these countless times myself but it was my friends birthday recently and she made a request, so I used it as an excuse to make them again and thought I may as well post it on my blog this time, because you guys want them too.
For the biscoff truffle mixture you want to use the biscoff biscuits crushed into a fine crumb, and then mixed with soft cream cheese. It may sound a little odd if you haven’t made truffles like these before but trust me!
I use either Philadelphia original or mascarpone when I make these – and it really is that basic. I find using a food processor much easier than anything else as it blitzs the biscuits to a crumb, and then also mixes in the cream cheese.
If you prefer things a little sweeter, you can add in a bit of icing sugar so bring that sweetness up, but that is entirely optional. You don’t have to, and they are delicious enough as it is without the sugar!
After I have made the mixture, I use a melon scooper, or a meat-baller, or even just two teaspoons to portion the truffles. It’s super easy to roll them into a ball shape, and then I freeze them to solidify them for quickness!
Once they’ve frozen I carefully melt the white chocolate until smooth, in the microwave, and then make sure my biscoff is runny for the drizzle (with a spare two biscuits worth of crumbs for the decoration!).
I dunk the truffles into the white chocolate, and place them carefully onto a lined tray. I think quickly drizzle over a little bit of melted biscoff spread, and sprinkle on some biscuit crumbs!
I use this tool set when decorating my truffles because I find it easier to lift the truffles in and out of the chocolate without getting too thick a coating, or covering myself in chocolate by accident!
Repeat this process until all of your truffles have been coated, and leave them to set in the fridge for a couple of hours until the chocolate is solid. And then of course… enjoy!! x
Biscoff Truffles!
Easy cheesecake biscoff truffles with a white chocolate coating and even more biscoff!
Servings: 20 Truffles
Ingredients
- 250 g Biscoff biscuits
- 125 g Soft cream cheese/mascarpone
- 200 g White chocolate
- 25 g Biscoff spread
Instructions
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Using a food processor, or a bowl with a rolling pin, finely crush the biscuits to a fine crumb.
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Reserve 1tbsp of biscuit crumbs for now.
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Add the soft cream cheese to the rest of the biscuit crumbs and pulse in the food processor until the mixture combines into a thick paste, or mix together in the bowl.
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Once mixed, portion the truffle mixtures using a melon baller, or two teaspoons for example and roll each truffle into a ball.
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Place the truffles on to a lined tray or plate and freeze for 30 minutes.
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Once they have chilled, melt the white chocolate in a bowl until smooth.
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In another really small bowl, melt the biscoff spread. Get the reserved biscoff crumbs from earlier ready too.
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Carefully dunk each truffle into the white chocolate and coat, and place onto a clean lined tray. Drizzle with a small amount of biscoff spread, and sprinkle on a few crumbs!
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Repeat until all the truffles have been decorated.
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Refrigerate the truffles for an hour or so to finish setting, and then enjoy!
Notes
- These truffles will last for 4-5+ days in the fridge.
- You can coat the truffles in whatever chocolate you want, I just use white chocolate as I love the combination of flavours!
- You can use other biscuits as well = Oreos, custard creams etc etc!
ENJOY!
Find my other Recipes on my Recipes Page!
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J x
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.
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