Made with cream cheese, Biscoff sandwich cookies, and melted chocolate, these delicious 3-ingredient Biscoff truffles will become your favorite treat to enjoy with a cup of coffee.
About This Recipe
Truffle is a type of confectionery, often made with chocolate, cream, cream cheese, cake, or biscuits. The outer layer of the truffle is usually coated with nuts, cocoa powder, crushed biscuits, or melted chocolate. These delightful bite-sized 3 ingredient Lotus Biscoff truffles are a perfect blend of caramelized Biscoff cookies, creamy cheese, and rich chocolate. They are easy to make and so delicious!
Why You Will Love This Recipe
- No-bake: These truffles are no bake, and come together easily. The melt-in-your-mouth and creamy texture of these truffles is irresistible.
- Full of Biscoff flavor: These 3-Ingredient Biscoff truffles are for those who love the taste of Biscoff cookies. These little bites of cookies covered with chocolate are great for serving at gatherings and gifting to friends and family.
- Only 3 ingredients: Yes, this recipe needs just 3 ingredients. Biscoff sandwich biscuits, cream cheese, and chocolate.
What You Need to Make 3-Ingredient Biscoff Truffles
- Cream cheese: I usually make truffles with cream cheese and it turns out great. But if you do not like cream cheese, you can ignore it and use melted cookie butter.
- Biscoff sandwich biscuits: You can also use regular Biscoff biscuits. Put the biscuits in a plastic bag and crush them into crumbs or use a food processor to blitz them to a fine crumb.
- Semi-sweet chocolate bars: For making Biscoff truffles, you can use good quality semi-sweet, dark, or even white chocolate. Choose your favorite brand or type of chocolate based on your personal preference.
How to Make 3-Ingredient Biscoff Truffles
- Chop chocolate into fine pieces and place it in a large heat-proof bowl.
- In another medium bowl, beat the cream cheese until smooth. Cream cheese should be at room temperature and soft.
- In my opinion, biscuits have the necessary sweetness for truffles and there is no need to add sugar, but if you have a sweet tooth, you can add a tablespoon of powdered sugar to the cheese and mix thoroughly.
- Put the biscuits in a plastic bag and bash with a rolling pin until it is fine or crush the biscuits in a food processor.
- Set aside one or two tablespoons of crushed biscuits for topping. Add crushed biscuits to the cream cheese bowl and mix well with a spoon.
- Put cream cheese and biscuits mix in the fridge. Chill for about 30 minutes.
- Line a baking sheet with parchment paper.
- Take a teaspoon of the mixture and roll it into balls with your hands. Use a small ice cream scoop to scoop same-size biscuit balls.
- Place the biscuit balls on parchment paper.
- Chill for another 30 minutes.
- Put a saucepan on medium heat. Add 2 – 3 cups of boiling water into the saucepan. Place the bowl of chopped chocolate on the frying pan. The bottom of the bowl and the boiling water inside the saucepan should not come into contact with each other.
- Chocolate gradually melts with indirect heat. You can stir the chocolate gently. Remove from the heat when the chocolate is completely melted.
- Roll each ball into the melted chocolate or crushed biscuits and place them on parchment paper.
- Before the chocolate hardens, sprinkle the top of each truffle with a cookie crumbs.
- Chill until firm. Serve with a cup of coffee or tea.
Expert Tips
- Before starting, gather the ingredients and place them on the countertop. Measure the required ingredients accurately.
- This recipe calls for softened cream cheese. To have creamy and smooth textured truffle filling allow the cream cheese to sit at room temperature for at least 1 hour.
- The filling of these truffles is made with Biscoff cookies. First, you should crush cookies into fine crumbs. The quickest way is to put the cookies in the food processor and pulse until they are finely ground. I prefer to use the food processor to crumb cookies, but if you don’t own one you could use a large ziplock bag and a rolling pin to crush the cookies.
- Use room-temperature cream cheese. Never use cream cheese straight out of the fridge. Use full-fat cream cheese for the best result.
- Be sure to use high-quality chocolate bars. Do not use chocolate chips for this recipe. Chocolate chips contain stabilizers that prevent them from melting smoothly.
- Roll truffles into the coating of your choice. I prefer white chocolate, semi-sweet chocolate, and cookie crumbs.
FAQs
How should Biscoff truffles be stored?
Biscoff truffles should be stored in an airtight container in the refrigerator for up to 2 weeks.
Did you like the 3-Ingredient Biscoff truffles recipe? Try my Biscoff muffins recipe as well! Leave your comment below and If you make this recipe, be sure to tag your photos #yummynotes 
Looking for More Biscoff Recipes?
- Lotus Biscoff Tiramisu Recipe
- Lotus Biscoff Muffins Recipe
- Lotus Biscoff Cookies Recipe
- Lotus Biscoff Milkshake Recipe
- Lotus Biscoff Mug Cake Recipe
- Lotus Biscoff Mousse
Ingredients
- 30 Biscoff sandwich biscuits + 6 more for coating and topping
- 1/2 cup cream cheese, softened
- 100 gr semi-sweet chocolate bars
Instructions
Step 1
Chop chocolate into fine pieces and place it in a large heat-proof bowl.
Step 2
In another medium bowl, beat the cream cheese until smooth. Cream cheese should be at room temperature and soft. In my opinion, biscuits have the necessary sweetness for truffles and there is no need to add sugar, but if you have a sweet tooth, you can add a tablespoon of powdered sugar to the cheese and mix thoroughly.
Step 3
Put the biscuits in a plastic bag and bash with a rolling pin until it is fine or crush the biscuits in a food processor. Set aside a small amount of crushed biscuits. Add crushed biscuits to the cream cheese bowl and mix well with a spoon.
Step 4
Put cream cheese and biscuits mix in the fridge. Chill for about 30 minutes. Line a baking sheet with parchment paper.
Step 5
Take a teaspoon of the mixture and roll it into balls with your hands. Place the biscuit balls on parchment paper. Chill for another 10 minutes.
Step 6
Put a saucepan on medium heat. Add 2 - 3 cups of boiling water into the saucepan. Place the bowl of chopped chocolate on the frying pan. The bottom of the bowl and the boiling water inside the saucepan should not come into contact with each other.
Step 7
Chocolate gradually melts with indirect heat. You can stir the chocolate gently. Remove from the heat when the chocolate is completely melted. Roll each ball into the melted chocolate or crushed biscuits and place them on parchment paper.
Step 8
Chill until firm. Serve with a cup of coffee or tea.
