Description
Delicious and easy-to-make Biscoff Truffles featuring crushed Lotus Biscoff cookies combined with cream cheese, coated in smooth milk chocolate, and topped with cookie crumbs for a delightful treat. Perfect for dessert lovers looking for a no-bake, crowd-pleasing sweet.
Ingredients
Ingredients
- 1 sleeve Lotus Biscoff Cookies (8.8 ounces)
- 5 ounces cream cheese (softened and room temperature)
- 8 ounces milk chocolate chips
Instructions
- Soften Cream Cheese: Ensure the cream cheese is softened and at room temperature for easy mixing with the cookie crumbs.
- Crush Cookies: Using a food processor, add one-third of the sleeve of Biscoff cookies to the bowl with the chopping blade and process until the cookies are the texture of coarse sand. Transfer to a medium-sized mixing bowl. Repeat this step two more times with the remaining cookies until all are crushed. Reserve 1 tablespoon of cookie crumbs for decoration.
- Mix With Cream Cheese: Add the softened cream cheese to the bowl of crushed cookies. Using a wooden spoon and your hands, mix until fully combined with no loose crumbs left in the mixture.
- Prepare Baking Sheet: Line a baking sheet with a layer of foil for easy cleanup and place it on a flat surface.
- Form Truffles: Scoop out 1 tablespoon of the cookie mixture at a time using a cookie scoop or spoon. Roll each portion into a ball with your hands and place on the prepared baking sheet. Chill the formed truffles in the refrigerator while melting the chocolate.
- Melt Chocolate: Set up a double boiler by placing 1-2 inches of water in the bottom pot and bringing it to a boil. Reduce heat to low and place the top section over simmering water. Add the milk chocolate chips to the top section and stir slowly until smooth and fully melted, approximately 5 minutes.
- Coat Truffles: Remove the melted chocolate from heat and place it on the countertop. Remove the chilled cookie balls from the refrigerator. Using two spoons, dip one spoon in chocolate, add a cookie ball onto it, and use the other spoon to coat the ball on all sides with chocolate. Place the coated truffle back on the foil-lined baking sheet.
- Decorate: While the chocolate is still wet, sprinkle reserved cookie crumbs on top of each coated truffle for decoration.
- Chill: Once all truffles are coated and decorated, refrigerate for 2-3 hours to allow the chocolate to harden completely.
- Serve and Store: Enjoy once hardened. Store truffles in an airtight container in the refrigerator for up to one month. They freeze well for up to 3 months; defrost in the refrigerator for 24-48 hours before serving.
Notes
- Make sure to soften the cream cheese well to ensure smooth mixing with cookie crumbs.
- Use a double boiler method to melt chocolate slowly and avoid burning.
- Reserve some crushed cookie crumbs to add a decorative finishing touch on the truffles.
- Store truffles refrigerated or frozen for extended freshness.
- Use parchment paper as an alternative to foil for lining the baking sheet.
