Biscoff Truffles

Biscoff truffles are an easy, no bake dessert that anyone can make. Rich chocolate surrounds a smooth, creamy filling, making these truffles decadent and totally irresistible.

Biscoff truffles. Are there two more beautiful words in the English language?

Probably not! These little bite-sized hunks of deliciousness are the perfect treat for fall and winter. And also spring and summer if you’re into cinnamon-y goodness in the warmer months.

Smooth, creamy filling full of warm spices with a rich chocolate coating. What could be better?

Why you’ll love these Biscoff truffles:

• They’re easy to make and a totally no-bake treat
• The ingredients list for this recipe is minimal and you probably have most of the ingredients in your kitchen right now
• Adding a little vanilla and cinnamon to the filling highlights the flavor of the Biscoff spread beautifully

What is Biscoff?

Biscoff spread, also known as cookie butter, is similar in consistency to peanut butter but it’s made with speculoos cookies.

Speculoos are a buttery spiced cookie similar in flavor to a gingersnap, so Biscoff/cookie butter has a warm cinnamon-y flavor.

I used Lotus Biscoff spread (which I can always find at Target) in my truffles but Trader Joe’s makes a cookie butter that would also be delicious here.

How to make your truffles

• Beat Biscoff, butter, and a few other ingredients until smooth
• Gradually beat in powdered sugar
• Shape the filling into 1-inch balls and freeze for 30 minutes
• Dip balls in melted chocolate

Refrigerate the truffles until the chocolate sets fully, then they’re ready to serve!

Recipe notes and tips

• You can use either regular semisweet chocolate chips or white chocolate chips (milk and dark chocolate chips are also fine).
• If you use white chocolate I recommend using half white chocolate chips and half vanilla candy melts or vanilla almond bark—white chocolate chips don’t melt very well so adding candy melts makes the melted chocolate better for dipping.
• Be sure to melt your chocolate slowly, as directed in the recipe. If you use longer intervals your chocolate could seize.
• If the chocolate begins to set back up while you’re dipping the truffles, just put it back in the microwave for a few seconds.
• When I dipped my truffles I used a toothpick to push them off of the fork onto the baking sheet; that helps keep the chocolate smooth all over the truffle. You can also use a second fork to push the truffles onto the baking sheet but the tines make a mess of the chocolate coating.
• If you want to top your truffles with sprinkles you’ll need to sprinkle each one as you dip. If you wait until the truffles are all coated the chocolate will be too hard for the sprinkles to attach.
• You’ll need most of a 14.1-ounce jar of Biscoff to get 1 1/4 cups.

How to store your truffles

Uneaten truffles can be stored, layered with wax paper, in an airtight container for up to 1 week.

They can also be frozen for about 2 months. You can eat them frozen or defrost them in the fridge overnight.

Keep the truffles chilled until you’re ready serve them. The chocolate will soften a little at room temperature and the truffles can get sticky.

Can I use white chocolate instead of regular?

Yes you can! I recommend using a combination of white chocolate chips and vanilla candy melts. See the notes section in the recipe card for more info.

A few more recipes you might enjoy
White Chocolate Peanut Butter Balls
S’mores Cookies
Chocolate Marshmallow Cookies
Nutella Cookie Bars

If you make these Biscoff truffles, be sure to leave me a comment and a rating below–let me know what you think!  Post a pic over on Instagram too.  Tag @theitsybitsykitchen so I can see!

5 from 1 vote

Print

Biscoff Truffles

Prep Time

30 mins

Chilling Time

30 mins

Total Time

1 hr

 

Biscoff truffles are filled with cookie butter and covered in chocolate. They're easy to make and completely irresistible!

Course: Dessert

Cuisine: American

Servings: 46

Author: Kelsie

Ingredients

• 1 1/4 cups Biscoff spread
• 8 tablespoons unsalted butter at room temperature
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 cups powdered sugar
• 3 cups chocolate chips*

Instructions

1. Combine the Biscoff, butter, vanilla, cinnamon, and salt in a large bowl. Beat with an electric mixer on medium until very smooth and creamy, stopping to scrape down the bowl as necessary.
2. With mixer on low, gradually beat in the powdered sugar. Once it’s all added, turn the mixer to medium and continue mixing until very well combined.
3. Line a large baking sheet with parchment paper (or wax paper). Roll the mixture into 1-inch balls and arrange on the baking sheet; you should have roughly 46 balls, a few more or less is fine.
4. Freeze for 30 minutes, or until solid.
5. Once the truffles are frozen, place the chocolate chips in a medium microwave-safe bowl. Heat in 20-second intervals, stirring after each interval, until the chocolate is melted and completely smooth.
6. Work with a few balls at a time, leaving the rest in the freezer. Use a fork to dip each frozen truffle in the chocolate, then set them on a parchment-lined baking sheet. Top with sprinkles if desired. (Do the sprinkles as you dip because the chocolate will start to set up quickly.)
7. Place the truffles in the fridge until the chocolate is fully set, then serve.
8. Uneaten truffles can be stored, layered with wax paper, in an airtight container for up to 1 week. They can also be frozen for about 2 months. You can eat them frozen or defrost them in the fridge overnight.

Recipe Video

Recipe Notes

• *You can use either regular semisweet chocolate chips or white chocolate chips.
• If you use white chocolate I recommend using half white chocolate chips and half vanilla candy melts—white chocolate chips don’t melt very well so adding candy melts makes the melted chocolate better for dipping.
• If the chocolate begins to set back up while you’re dipping the truffles, just put it back in the microwave for a few seconds.
• When I dipped my truffles I used a toothpick to push them off of the fork onto the baking sheet; that helps keep the chocolate smooth all over the truffle. You can also use a second fork to push the truffles onto the baking sheet but the tines kind of mess up the chocolate.
• You’ll need most of a 14.1-ounce jar of Biscoff to get 1 1/4 cups.
• Keep your truffles chilled until you’re ready to serve them so the chocolate doesn’t get soft.
• See the body of this post for step-by-step photos.