Easy biscoff truffles made with just 3 ingredients! Smooth and creamy cookie butter goodness in a cute heart shape perfect for Valentine’s day.
Why make these truffles?
If you’re looking to make something for your special someone this Valentine’s Day try making these biscoff truffles! These are a one-of-a-kind truffle that you can’t buy anywhere else, so they’re definitely going to be a special treat.
The flavor of biscoff never fails to amaze me, and it holds a special place in everyone’s heart. If you need a new biscoff-flavored treat here you go!
What is biscoff?
Although most people will be familiar with ‘Biscoff’, the name ‘Lotus’ branded their cookie, most people will be less familiar with the traditional origin of this commercialized cookie!
Traditionally called speculoos, speculaas, or spekulatius, these are spiced gingerbread cookies traditionally prepared for St. Nicholas on Christmas day in Belgium and the Netherlands.
Ingredients
Truffles
- White chocolate: Use a high-quality white chocolate for a better flavor! I recommend using a chocolate bar over white chocolate chips or melts as they are usually much better in quality and taste.
- Thickened Cream: Aka heavy cream. This is used to thin out the chocolate and give it that soft mouthfeel.
- Biscoff spread: The star of the show! I like to use smooth biscoff for a all round smooth texture but feel free to use crunchy for some extra texture.
Assembly
- Cocoa powder: Cocoa powder is a great coating on these as the bitterness will balance out the sweetness of the biscoff. I like to use dutch-processed cocoa powder for a deeper chocolate flavor.
- Crushed biscoff cookies: To show off the biscoff flavor inside rushed bisoff cookie make great coating! They’re also crunchy so it’ll add to the texture of the truffle.
Frequently Asked Questions
How long do these last?
These will last up to a week when stored in an airtight container in the fridge. They will last quite a while because of the sugar content in the truffle. Keep in mind that as time goes on the cookie coating won’t be crunchy.
How should I store truffles?
You should store these in the fridge when possible. This is because they are made with cream and when left out at room temperature they will soften and start to melt. Storing them in the fridge will keep them at the right consistency!
Can I freeze these?
Yes, you can! These are perfect for freezing, just place them in an airtight container or a ziplock bag and freeze. When you’re ready to eat just remove them from the freezer and defrost them in the fridge for a couple of hours.
Why are my truffles so soft?
There are a couple of reasons why your truffles are too soft:
- Too much cream was used
- Too much biscoff was used
- They hadn’t chilled enough/they were left out of the fridge for too long
Why did my truffles stick to the mold?
The main reason why the truffles are sticking to the old is because they haven’t been chilled for long enough. As long as they have been in the freezer for about 2 hours they should pop out of the mold.
If they’ve been frozen for a long period of time and you are still having difficulty unmoulding it, it’s most likely because they’re too soft. See the section above “Why are my truffles so soft?” to troubleshoot this!
Let’s Get Cooking
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Biscoff Truffles
Easy biscoff truffles made with just 3 ingredients! Smooth and creamy cookie butter goodness in a cute heart shape perfect for Valentine’s day.
Ingredients
Truffles
- 180g White chocolate, roughly chopped (6.3oz)
- 80ml Thickened cream (1/3 cup), warm
- 85g Biscoff spread (1/3 cup)
Assembly
- 30g Cocoa powder, for dusting (1/4 cup)
- 8 Crushed biscoff cookies, for dusting
Instructions
- Prepare some heart-shaped silicone molds
- Melt the white chocolate over a double boiler or in a microwave at 30-second intervals, stirring in between to prevent it from burning
- Warm the cream in the microwave or in a small saucepan until just steaming
- Add the cream and biscoff spread into the chocolate and stir until smooth
- Divide the mixture between the cavities of the prepared chocolate silicone molds
- Smooth off the top and freeze for 2-3 hours, or until solid
- Unmould and roll in cocoa powder or biscoff cookie crumbs
If you don’t have a mold
- Make the truffle mixture as above in a bowl and cover it with cling wrap
- Place in the fridge to chill for 1 hour
- Remove the truffle mixture from the fridge, scoop 1 tbsp of the mixture, and roll it into balls using your palms
- Roll the balls in cocoa powder or biscoff crumbs and place in the fridge for 30 minutes to set
