Are you a fan of Biscoff cookies or cookie butter? If so, you will love these easy no bake biscoff truffles with only 4 ingredients!
Have you ever tried biscoff cookies? They are absolutely delicious and one of my all-time favorites! They're quite popular here in Europe and many coffee shops serve them with coffee (I love dunking them in coffee)!
I've always wanted to make something sweet with these cookies! These easy biscoff truffles are absolutely scrumptious!
Some people also call these truffles lotus balls as they're made with lotus biscoff cookies! Whatever you call them, they are so good! You definitely should give them a try!
I love biscoff cookies and biscoff spread and I particularly love desserts made with them! These decadent little morsels are both delicious and very addictive! I doubt you’ll be able to eat just one! ?
Why this recipe works
- It’s really, really simple. Nothing complicated here!
- It has only 4 ingredients. Yep! All you need is 4 simple ingredients to make these lotus truffles.
- It’s a no-bake dessert! A fuss-free dessert that's perfect for hot days or whenever you're not in the mood to bake!
- These adorable lotus biscoff truffles would make a nice edible gift. You can definitely double or triple this recipe for wonderful homemade gifts! Perfect for caramel, butterscotch and cookie butter lovers!
What do these biscoff truffles taste like?
These truffles are very creamy and they have a nice buttery, butterscotch/caramel flavor. They're mildly spiced with a touch of cinnamon. They are not overly sweet and the pinch of nutmeg adds a very subtle spicy kick, too, which I love! I think biscoff cookies also pair really well with the white chocolate coating!
WHAT YOU NEED TO MAKE THIS RECIPE
Ingredients for Easy Biscoff Truffles
Biscoff cookies: I use the original Lotus cookies. If you can't find biscoff cookies (or Speculoos cookies) where you live, you could use graham cracker crumbs or similar cookies. However, keep in mind that they won't have that distinctive biscoff flavor.
Cream cheese: I use full fat cream cheese, which I think gives a rich flavor. You could also use low fat cream cheese, though, if you prefer.
Nutmeg: I use a tiny amount of freshly grated nutmeg. This is totally optional, of course, but I really think it’s amazing with these truffles! Nutmeg really enhances the overall flavors!
Chocolate: I use white chocolate to coat the truffles. To me, white chocolate is best with biscoff cookies and it isn’t as overpowering as dark chocolate. However, if you prefer regular chocolate, you could use milk or dark chocolate, instead.
Instead of coating them in white chocolate, you could use other toppings.
Here are a few ideas:
- Roll the truffles in some extra crushed biscoff cookies.
- You could also coat them in some homemade cinnamon sugar or some powdered sugar.
- Another great idea would be to roll them in some chopped pecans or walnuts for a crunchy texture!
- Melt some lotus biscoff spread and drizzle over the white chocolate coating!
- Shredded coconut would also be a wonderful coating!
- Unsweetened natural cocoa powder is also another great way to coat these truffles. I think cocoa powder goes well with biscoff cookies.
HOW TO MAKE BISCOFF TRUFFLES
Crush the biscoff cookies. I use a food processor because it’s fast and convenient. However, you could crush the cookies without a food processor. You can put the cookies in a large bowl and then use the bottom of a glass to crush them. Alternatively, you could put the cookies in a bag and crush them using a rolling pin.
After you crush the cookies, make sure to reserve about 1- 1 ½ tablespoons of the cookie crumbs for the topping.
Add the ground nutmeg and cream cheese to the crumb mixture. I like to use a hand mixer to incorporate it.
Then use a spatula to fold everything together into a stiff dough.
After that, form balls. A cookie scoop is great for this because all the truffles come out the same size. The one I use is 1.5 inches (about 4 cm) and with it I was able to make 16 truffles, each weighing about 0.8 oz (23g). You could use a tablespoon, instead, however you might not get the same number of truffles.
Then roll them into balls using your hands.
Place the truffles on a lined baking sheet and put in the freezer for about half an hour. You really need to let them set in order to coat them with the chocolate.
Dip each truffle, one at a time, in the melted chocolate and tap off any excess chocolate. I like using a fork because it’s convenient, but you could use a dipping tool for truffles, if you like, or even a toothpick or wooden skewer.
Place the truffle on the tray and top with the reserved cookie crumbs. Then put them in the refrigerator for about 10 minutes so that the chocolate sets.
TIPS FOR SUCCESS
- Using a cookie scoop will ensure all the truffles are the same size.
- To melt the chocolate, you can either heat it in a bowl over just simmering water, or if you can melt it in short 10-20 second increments in the microwave.
- Add the crumb topping while the chocolate is still wet. That way it’ll stick to the truffle and won’t fall off.
FREQUENTLY ASKED QUESTIONS
Originating in Belgium, Biscoff cookies (aka Speculoos cookies) have been popular here in Europe since 1932. They’re crunchy and have a rich, caramel flavor with hints of cinnamon. I can’t really compare them to another cookie! They’re kind of similar to butterscotch cookies and cinnamon cookies, but with a rich buttery flavor, all in one!
Of course! Although using a food processor is much faster and easier to make fine crumbs, you could definitely crush them without one. See step 1 above for more information.
These truffles can be stored in the refrigerator for up to 5 days.
I’ve never frozen these truffles before because I love the fresh taste of them. Also, I’m not sure how the white chocolate would be when you’d defrost the truffles.
HOW TO SERVE BISCOFF TRUFFLES
It’s very difficult to just eat one truffle because they're so good on their own! These biscoff truffles can be served with coffee or tea!
MORE BISCOFF RECIPES!
Let me know how these Easy Biscoff Truffles turn out for you in the comments below! I’d love to hear from you!
Easy Biscoff Truffles
- 32 (8.8 oz / 250g) Lotus Biscoff cookies
- ½ cup (4 oz / 115g) cream cheese (full-fat)
- 4.4 oz (125g) white chocolate
- a pinch of finely grated nutmeg (optional)
- Crush the biscoff cookies into fine crumbs. (I use a food processor for convenience.) Reserve about 1- 1 ½ tablespoons of the cookie crumbs for the topping. Set aside.
- In a medium bowl, add the cookie crumbs, the ground nutmeg (if using), and the cream cheese and mix until well-combined. I like to use a hand mixer to incorporate it.
- Fold everything together using a spatula.
- Use a cookie scoop or a tablespoon to divide the dough into about 16 truffles. Roll them into balls using your hands.
- Place the truffles on a lined baking sheet and put them in the freezer for about half an hour. Meanwhile, melt the chocolate.
- Dip each truffle, one at a time, in the melted chocolate and tap off any excess chocolate.
- Place the truffles back on the tray and top with the reserved cookie crumbs. Then put them in the refrigerator for about 10 minutes so that the chocolate sets.