Biscoff Truffles
These Biscoff Truffles bring you gingerbread flavor in truffle form. Dreamy inside with a crunchy white chocolate shell. A holiday treat!
Servings: 15
Calories: 238kcal
Ingredients
- 8.8 ounce package Biscoff cookies
- 5 ounces cream cheese softened
- ½ teaspoon vanilla extract
- 12 ounces white chocolate melts or candy melts
- Holiday sprinkles if desired
Instructions
- Blend biscoff cookies in a food processor until they are in fine crumbs. (You may need to stop and pulse the food processor several times to break up any large chunks.)
- Pour into a large bowl, and reserve a couple of tablespoons of crumbs to use for decoration.
- Stir in cream cheese and vanilla extract until well combined.
- Scoop into 1.5-inch balls and place on a wax paper-lined plate.
- Chill in refrigerator for an hour.
- Melt white chocolate in a candy melter, then put the candy melter on the “warm” setting.
- Dip the biscoff balls one at a time into the white chocolate, using a dipping fork to remove them, and place on a sheet of waxed paper.
- Decorate each truffle with cookie crumbs or with holiday sprinkles.
Notes
Storage Tips:
These truffles will last at least 2 weeks in the refrigerator. You can also freeze them for up to 2 months. Use an airtight container, and separate them between layers of parchment or wax paper if possible. Defrost them in the refrigerator before eating. And, make sure that the chocolate has fully hardened before storing! Expert Tips:
The chocolate in these truffles hardens quickly, so if you plan to decorate them, make sure to sprinkle the biscoff crumbs or sprinkles on top right after you place the truffle on the wax paper to dry. If you don’t have a candy melter, you can just melt your white chocolate in a bowl in the microwave (go slowly and stir often) or in a double boiler. The reason we love our candy melter though is that it will keep the chocolate warm and melty. You may find that after dipping a few of your refrigerator-cold truffles into a bowl of melted chocolate, the chocolate will begin to harden as well, and it won’t be as easy to dip.
These truffles will last at least 2 weeks in the refrigerator. You can also freeze them for up to 2 months. Use an airtight container, and separate them between layers of parchment or wax paper if possible. Defrost them in the refrigerator before eating. And, make sure that the chocolate has fully hardened before storing! Expert Tips:
The chocolate in these truffles hardens quickly, so if you plan to decorate them, make sure to sprinkle the biscoff crumbs or sprinkles on top right after you place the truffle on the wax paper to dry. If you don’t have a candy melter, you can just melt your white chocolate in a bowl in the microwave (go slowly and stir often) or in a double boiler. The reason we love our candy melter though is that it will keep the chocolate warm and melty. You may find that after dipping a few of your refrigerator-cold truffles into a bowl of melted chocolate, the chocolate will begin to harden as well, and it won’t be as easy to dip.
Nutrition
Calories: 238kcal | Carbohydrates: 25g | Protein: 3g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Cholesterol: 20mg | Sodium: 103mg | Sugar: 18g
