This Chocolate Biscoff Truffle recipe is one everyone will be hitting you up for. They’re rich, creamy, and taste like cookies!There’s a lot of buzz about Biscoff, and cookie spreads in general.
Well, all the buzz is about something so rich, so creamy, so decadent, that it might even surpass Nutella in the delicious department. Okay, not quite.
Inspiration for Chocolate Biscoff Truffle Recipe
You know when you make a graham cracker crust, and you’ve just added the melted butter, and you lick the spoon? (I can only hope you know what I’m talking about!)
Well, imagine that taste, only in a super smooth, creamy spread, with notes of caramel, in a chocolate truffle. It’s that flavor I was inspired by.
How to Make Them
1. First, make Ganache.
2. Then add Biscoff to it.
3. Once it’s fully incorporated, cover the bowl tightly with plastic wrap and place it in the refrigerator for at least 4 hours, and ideally overnight.
5. Use a fork to dip the truffles into the melted chocolate and place them another parchment-lined baking sheet.
The truffles will set at room temperature. If desired, sprinkle them with Biscoff cookies crumbs while they are still wet. (Graham crackers work, too.)
I hope you enjoy this Chocolate Biscoff Truffle recipe as much as I do.
Can you make Chocolate Biscoff Truffles ahead?
Yes! You can make the Ganache-Biscoff mixture and refrigerate up to four days ahead of time. And you can melt the chocolate and dip the truffles the day before you want to serve them, keeping them stored in a cool, dark place, well-wrapped.
More unique chocolate truffle recipes:
- Spicy Mayan Chocolate Truffles
- Samoa Chocolate Coconut Truffles
- Lemon Pepper Chocolate Truffles
- Chocolate Peanut Butter Truffles
- Chocolate Sesame Truffles
- Lavender Cream Chocolate Truffles
This Chocolate Biscoff Truffle recipe is one everyone will be hitting you up for. They're rich, creamy, and taste like cookies!
Makes 2½ to 3 dozen truffles
Place 8-ounces of the chocolate in a medium-sized mixing bowl. Set aside.
In a small saucepan, scald the cream with the vanilla. Tiny bubbles will appear on the edges of the pan, and it should be very hot, but not boiling.
Pour the hot cream over the chocolate you've placed in the mixing bowl, and let stand for 4 minutes. Then use a wooden spoon to blend the mixture. It will take a minute or so for it to come together, and when it does it will be a smooth, thick consistency. (This mixture is called Ganache.)
Add the salt and use a whisk to gently mix in the Biscoff Spread. Once it's fully incorporated, cover the bowl tightly with plastic wrap and place it in the refrigerator for at least 2 hours, and ideally overnight. (Once it has solidified, there might be excess oil from the Biscoff Spread that had risen to the top -- it might make it look a bit cloudy. Ignore this -- it doesn't matter!)
Cover two baking sheets with parchment paper and, in a double boiler or microwave, melt the remaining 8-ounces of chocolate.
Remove the firm Biscoff mixture from the refrigerator and use a 1¼-inch cookie scoop to shape out about 3 dozen truffles, placing them on one of the parchment-covered baking sheets as you go.
Use a fork to carefully dip each truffle into the melted chocolate to coat it evenly and place them on the other parchment covered baking sheet. Use a small knife to help you remove the covered truffle from the fork. The truffles will set at room temperature. If desired, sprinkle them with Biscoff cookie crumbs while they are still wet. (Graham crackers work, too.)
Once set, you can put each truffle into a paper cup!
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