Description

These rich Biscoff Truffles combine creamy mascarpone or cream cheese with crushed Lotus biscuits, all coated in silky white chocolate and topped with a drizzle of Biscoff spread. A no-bake indulgence perfect for gifting or holiday treats.

Ingredients

250g Lotus Biscoff biscuits

125g soft cream cheese/mascarpone

200g white chocolate

25g Biscoff spread

Optional: ½ teaspoon vanilla extract

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Instructions

Using a food processor, finely crush the Biscoff biscuits into crumbs.
Reserve 1 tablespoon of crumbs for decoration.
Add the soft cream cheese to the remaining biscuit crumbs and mix until combined into a thick paste.
Portion the mixture into 1.5-inch balls and roll each into a smooth shape.
Place the truffles on a lined tray and freeze for 30 minutes.
Melt the white chocolate in a bowl until smooth.
In a separate small bowl, gently warm the Biscoff spread until it reaches drizzling consistency.
Dip each chilled truffle into the white chocolate to coat completely.
Place on a lined tray and immediately drizzle with a small amount of Biscoff spread and sprinkle with reserved cookie crumbs.
Refrigerate for at least an hour to set completely.

Notes

These truffles will stay fresh for 4–5+ days when stored in the refrigerator.

You can substitute the white chocolate with milk or dark chocolate if preferred.

For a sweeter filling, add 2 tablespoons of powdered sugar to the cream cheese mixture.

Perfect for gifting in mini cupcake liners or wrapped in decorative boxes.

Prep Time: 30 minutes
Method: No-Bake
Cuisine: European