Biscoff Truffles

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These truffles are perfect for Biscoff cookie lovers!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 0

Chill time 1

Total Time 1 15

Servings truffles

Calories 69kcal

In a food processor, pulse Biscoff cookies until they form fine crumbs. Set aside 2 Tablespoons of crumbs in a small bowl and set those aside.
Add Biscoff spread and cream cheese to the remaining Biscoff cookie crumbs in the food processor and pulse until well combined, scraping down the sides with a spatula as needed.
Transfer the mixture to a bowl and chill in the refrigerator for at least 30 minutes.
Scoop out the chilled mixture and roll each into 1-inch truffle balls. Place onto a baking sheet lined with parchment paper. Chill in the refrigerator for 30 more minutes.
Just before the 30 minutes is up, place the white chocolate melts (or chopped white chocolate) into a large microwave safe bowl and microwave in 30-second intervals until melted, whisking smooth.
Remove the chilled truffles from the refrigerator. Using two forks, dip into the melted white chocolate to coat on all sides, shake off excess chocolate, and place back onto the parchment paper-lined baking sheet.
In a microwave safe bowl, melt the Biscoff spread just for about 15 seconds, to soften the spread. Place in a ziplock bag with tiny opening cut in one corner, or add to a small piping bag. Drizzle the melted Biscoff spread over the coated truffles. Sprinkle some of the reserve cookie crumbs over the top. Repeat with remaining truffles.
Chill the truffles in the refrigerator for at least 30 more minutes and up to overnight.

Makes approximately 36 truffles.

Storage: store in an airtight container in the refrigerator for up to one week.

Freeze: store in a freezer bag or freezer safe airtight container for up to 2 months.