Biscoff Truffles are the perfect little no-bake treat to make for the Biscoff-lover in your life (or yourself!) with only 3 ingredients!
These no-bake Biscoff cookie balls are an easy (but look a bit fancy) dessert option made with Lotus Biscoff cookie crumbs.
Perfect as a little after-dinner, bite-sized treat with your coffee, these Biscoff truffles might just become your new favourite indulgence.
But, be warned - like most things Biscoff, these can be a bit addictive!
Table of Contents
Why you will love these Biscoff truffles
- 3 ingredients
- no-bake dessert
- easy to make
- delicious Biscoff taste
What you need to make this recipe
*Please see the recipe card below for a full list of ingredients with exact quantities and detailed instructions
- Lotus Biscoff cookies (Lotus Biscoff biscuits)
- sweetened condensed milk
- white chocolate
- Biscoff for drizzling (optional garnish)
*Please see the recipe card below for a full list of ingredients with exact quantities and detailed instructions
Substitutions for Biscoff truffles
- white chocolate - substitute with milk chocolate or dark chocolate if you prefer
How to make Biscoff truffles
- Process the Biscoff cookies.
- Add the sweetened condensed milk.
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- Form mixture into balls.
- Dip in melted chocolate, place on a lined baking sheet and chill to set.
Top tips for the best result
- If you don't have a food processor, pop the cookies into a sturdy plastic bag and give them a bash with a rolling pin.
- You want very fine crumbs; the fine texture will help the truffles form (and stay) into balls.
- Allow the Biscoff truffles to come to room temperature for 5 to 10 minutes before serving.
Storage
Store these Biscoff cookie truffles in an airtight container in the refrigerator for up to a week.
More Biscoff dessert recipes
No-Bake Biscoff Cheesecake Glasses - an easy cheesecake mixture made with cream cheese and Biscoff cookie butter, with a Lotus Biscoff cookie crumb base.
Biscoff Blondies - rich, dense and fudgy blondies packed with white chocolate chips and topped with a rich layer of Biscoff.
Biscoff Fudge - creamy and indulgent, Biscoff fudge is easy to make and is the ultimate sweet treat for Biscoff cookie butter fans. It's also great for gifting.
Other recipes you may enjoy
Ginger Slice - a no-bake slice for the ginger lovers featuring ginger and dark chocolate.
Peanut Butter Fudge - mix peanut butter and premade frosting for quick, 2-ingredient fudge!
Gingerbread Slice - the classic flavour of gingerbread with cinnamon and spices in a soft and chewy slice is an easy alternative to gingerbread cookies. No rolling out dough or cookie cutters required.
📖 Recipe
Biscoff Truffles
Ingredients
- 250 g Lotus Biscoff cookies Lotus Biscoff biscuits
- 170 g sweetened condensed milk not the whole tin/can
- 200 g white chocolate melts
- Biscoff spread (slightly warmed) for drizzling optional garnish
Watch me make this recipe
Instructions
- Line a baking tray with baking/parchment paper and set aside.
- Place cookies into a food processor and process into very fine crumbs (reserve 1 - 2 teaspoons for sprinkling on top of the melted chocolate if you like).250 g Lotus Biscoff cookies
- Add sweetened condensed milk (not the whole tin) and mix well.170 g sweetened condensed milk
- Take approximately 1 tablespoon of the cookie mixture and form into a ball by rolling it between your palms, then place it on the prepared baking tray.
- Repeat with the remaining mixture to create 16 balls.
- Place the chocolate in a small glass bowl, and heat in the microwave on 50% power in 30-second bursts (mixing between each with a metal spoon) to melt.200 g white chocolate melts
- Working with 2 - 3 balls at a time, place the balls into the melted chocolate and use two forks to roll to coat.
- Lift the balls out one at a time (using the forks), allowing excess chocolate to drip off (back into the bowl), then place them back onto the prepared tray.
- Repeat for the remaining balls, drizzle with Biscoff spread (if using), sprinkle with reserved Biscoff cookie crumbs (if using), then place in the fridge to set.Biscoff spread (slightly warmed) for drizzling
- Take the truffles out of the fridge 5 to 10 minutes before serving.
Notes
- If you don't have a food processor, place the cookies into a sturdy plastic bag and bash with a rolling pin until they are very fine crumbs.
- The crumbs need to be very fine; this will help the truffles form into (and stay in) balls.
Want to save this recipe?
Email yourself a link to this page and come back later.
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