Easy Biscoff Truffles
These Biscoff truffles are a simple no-bake candy made with creamy Biscoff spread, butter, and powdered sugar, rolled into smooth balls and dipped in melted semisweet chocolate. Finished with optional crushed Biscoff cookies, these truffles are easy to make, special enough for gifting, and well-suited for holidays or everyday treats.
Equipment
- small cookie scoop
- parchment paper
- Toothpicks
Ingredients
- 1/2 cup unsalted butter softened
- 1 1/2 cups creamy Biscoff spread at room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine grain salt
- 3 cups confectioners’ sugar
- 2 cups semisweet chocolate chips or 12 oz. finely chopped semisweet chocolate bars
- 1 tablespoon vegetable shortening or solid coconut oil
- 6 whole Biscoff cookies crushed, optional
Instructions
- In the bowl of an electric mixer, combine the butter, Biscoff, vanilla and salt. Mix them well on medium speed until creamy. Scrape down the bowl and mix again.
- Add the powdered sugar 1 cup at a time and mix on low speed until crumbly. Raise speed to medium and beat until well combined and creamy. When all of the sugar is used, the mixture should easily roll into a ball. If the mixture is sticky, refrigerate for 30 minutes, or until it is easy to handle.
- Cover two or more cookie sheets with parchment paper. Scoop the mixture using a small cookie scoop. Place them on the parchment paper and roll them into balls between your palms. Press tooth picks into the centers of each ball. Transfer them to the freezer and chill on the cookie sheets for about 10 minutes.
- While you wait for them to chill, prepare the chocolate coating. Place the chocolate chips and shortening in a heat-proof bowl and place over a double boiler, stirring until completely melted. You can also do this in the microwave heating in 30 second intervals, stirring well between heatings until smooth and glossy.
- Remove the candy from the freezer. Working one at a time, dip each chilled ball into the chocolate, covering it completely. Return to the parchment lined paper. Gently remove the toothpick by twisting it or using a fork to hold the truffle down while you remove the toothpick.
- Immediately top with crushed Biscoff cookie crumbs. Repeat the dipping and sprinkling process with the remaining truffles.
- Allow the truffles to firm at room temperature, or place them in the refrigerator to speed setting. Store in an airtight container.
Notes
- Use creamy Biscoff spread, not crunchy, for the smoothest truffle centers.
- If the mixture is too soft to roll, chill it briefly, but avoid letting it become hard or stiff.
- Chilling the truffles before dipping helps them hold their shape and makes coating easier.
- If the melted chocolate thickens while dipping, rewarm it gently so it stays smooth and easy to work with.
- The exact yield can vary slightly depending on how generously you scoop and how tightly you roll the truffles.
- Store Biscoff truffles in an airtight container. They keep well at room temperature for several days, and they will last even longer in the refrigerator. For longer storage, freeze them and thaw in the refrigerator before serving.
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