Here is a gem of a recipe for cookie truffles coated in chocolate. I have always been a fan of Lotus caramelised biscuits. I have memories as a child of ordering a big mug of hot chocolate with my mum in our local café and on the saucer always came an individually wrapped little biscoff biscuit which was the best bit!
I only discovered cookie butter more recently though. Biscoff in spreadable form? Breathe! I had a bit of a ‘where have you been all my life‘ moment and probably got a little more excited than one should over a jar of spread but have been obsessed with using it in as many recipes as I can ever since.
I make these truffles often and everyone who has tried them absolutely loves them. To be honest, I’d be worried if they didn’t because they are sooooo goooood. So, no need to thank me for sharing this brilliant recipe with you…
- 3 cups Biscoff Cookies, crushed
- 4 oz reduced fat cream cheese, softened
- 4 oz (1/2 cup) Biscoff spread
- 6 oz white chocolate, chopped and melted
- Beat crushed Biscoff cookies, cream cheese, and Biscoff spread until uniformly mixed. Roll into 1 inch balls with your hands and place on a parchment lined baking sheet. Refrigerate for about 1 hour.
- Melt the chocolate in the microwave until just melted, checking every 20-30 seconds. Roll each Biscoff truffle into white chocolate using a fork and place on a parchment lined baking tray to set. Repeat with the rest of the truffles and place in the fridge for the chocolate to set.
I store mine in the fridge, transferring them from the tray to an airtight container once set. The chocolate stays lovely and hard when you bite into it and slowly melts into the crumbly cookie mix that way.
Make for a crowd – there’s likely no stopping after just 1! Sweet, salty and a dense, crumbly texture with that crunchy but smooth chocolate shell. It’s hard to go wrong with truffles, but these are certainly some of the best. Enjoy!