Ingredients
Equipment
Method
- In a large mixing bowl, combine Biscoff cookie crumbs, softened cream cheese, and Biscoff cookie butter. Mix until uniform.
- Scoop about a tablespoon of the mixture and roll it between your palms into a 1-inch ball. Place on a baking sheet lined with parchment paper.
- Chill the balls in the refrigerator for at least 30 minutes.
- Melt the chocolate chips in a microwave-safe bowl in 30-second bursts, stirring after each interval until smooth.
- Dip each chilled truffle ball into the melted chocolate using a fork, swirl to coat, then tap off excess chocolate.
- Roll the wet chocolate-coated truffle in extra Biscoff crumbs, if desired.
- Place truffles back on the parchment-lined sheet and return to the fridge to set for 15-20 minutes.
Nutrition
Calories: 120kcalCarbohydrates: 15gProtein: 2gFat: 6gSaturated Fat: 3gCholesterol: 15mgSodium: 50mgPotassium: 40mgFiber: 1gSugar: 10gVitamin A: 50IUCalcium: 20mgIron: 0.5mg
Notes
Chill your tools after rolling the balls for cleaner dipping.
These truffles can be stored in an airtight container in the refrigerator for up to one week or frozen for 2-3 months.
Consider variations such as adding sea salt, espresso powder, or different types of chocolate for coating.
Make sure to use softened cream cheese to avoid lumps in the mixture.
These truffles can be stored in an airtight container in the refrigerator for up to one week or frozen for 2-3 months.
Consider variations such as adding sea salt, espresso powder, or different types of chocolate for coating.
Make sure to use softened cream cheese to avoid lumps in the mixture.
Tried this recipe?Let us know how it was!