Want cozy holiday vibes without the effort? Make Biscoff truffles. It’s the most straightforward no-bake Christmas truffle recipe ever; it uses three ingredients and tastes like a million bucks!
Biscoff chocolate truffles are one of those recipes that makes people go, “Oh, fancy!” The reality? You mix a few ingredients together and voila the no-bake dessert is ready!
And somehow, the warmth of the spiced cookie spread mixes with the decadent chocolate resulting in a moment of pure, rich self-indulgence.
I promise these homemade chocolate truffles will be well-loved, and no one will be able to say no to them. As if that was not enough, they are easy Xmas snacks to whip up in massive quantities. In one batch, you can feed or gift a whole army of friends and family!
WHY TRY CHOCOLATE BISCOFF TRUFFLES?
Make-ahead Christmas dessert recipe
Can be doubled or halved
One more fun way to use Biscoff spread
Gives your oven a break from hectic holiday baking
Make it a dessert table centerpiece. Enjoy it as a holiday treat. Or share it as an exquisite Christmas gift!
HOW TO MAKE BISCOFF TRUFFLES?
Step 1: Heat cream to a gentle simmer.
Step 2: Add chocolate chips and stir till you have a smooth, thick, and glossy ganache.
Step 3: Let it sit for a few minutes, and then pour over the melted Biscoff spread.
Step 4: Transfer the Lotus Biscoff truffles mixture into a shallow bowl and refrigerate till it solidifies enough to be scoopable.
Step 5: Using a cookie scoop or melon baller, scoop out the truffle mixture in small portions. If you don’t either, use two spoons.
Step 6: Slide the Biscoff truffles back into the fridge (this makes it easier to roll into balls).
Step 7: After the scoops have hardened again, roll them into smooth Biscoff balls and dip them in melted chocolate.
Step 8: Refrigerate again.
Final step: Serve!
BISCOFF TRUFFLES RECIPE NOTES
- Chocolate has to be soft and at room temperature. Cold chocolate is a pain to stir.
- Melt the Biscoff. It’s easier to mix.
- Don’t overheat the cream. No boiling or scalding. The minute you see tiny bubbles on the edge, take it off the heat.
- Use a double boiler (click the link on how to make one) to melt the chocolate. It offers better control than a microwave. If you use the latter, heat in spurts of 1 minute to avoid overheating.
- Use low heat throughout the recipe. You don’t want the chocolate to seize and the cream to separate.
- Chilling the cookie butter truffles is crucial before you roll and coat them. Skip refrigeration, and you’ll have a messy, melted mixture in your hands.
- A kitchen scale is your best friend in this recipe because the cream-to-chocolate ratio is critical to getting that heavenly, fudgy bite.
GARNISHING THESE NO-BAKE CHRISTMAS TREATS
As-is, each delicate sphere has a symphony of Biscoff and chocolate flavors concealed within. So, I assure you that you’ll love them. But if, like me, these truffles are going to be a holiday mainstay, then spruce them up.
- Drizzle some more Biscoff spread on top
- Or turn it into one of the recipes using Biscoff cookies and sprinkle/roll them in Biscoff crumbs
Just keep in mind to garnish immediately after you dip the truffles in melted chocolate. Otherwise, the crumbs will not stick.
SUBS & SWAPS FOR LOTUS TRUFFLES
Add-ins: Biscoff gives the truffles a buttery flavor and spice-laden notes. You can enhance it by mixing cinnamon powder. A splash of rum, brandy, or cognac is a fantastic way to booze up the Lotus Biscoff dessert for Christmas.
Chocolate: When you’re using so few ingredients, it’s essential to pick the best quality. That’s why I used 55% dark couverture chocolate. But it’s a personal preference. Go lighter or darker, or dip each Biscoff truffle in white chocolate—whatever appeals to your taste!
Vegan truffles: Biscoff is already vegan, so all you need to do is switch to dairy-free chocolate and coconut cream.
MORE TRUFFLES FOR CHRISTMAS
Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead and drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love these Biscoff truffles as much as we do!
3 Ingredient Biscoff Truffles with Chocolate
- 3/4 cup / 200 gms Cream
- 2 1/4 cup / 400 gms Dark couverture chocolate, 55%
- 1/4 cup / 50 gms Biscoff spread
- 1/2 cup / 90 gms Dark couverture chocolate for dipping
- Crushed Lotus cookies / Melted Biscoff spread, for topping
- Heat the cream in a small saucepan. On low heat, bring to a gentle simmer. Take off the heat immediately.
- Add the warm cream and melted Biscoff spread to 400 gms of chocolate chips in a medium-sized bowl.
- Set aside for 5 minutes. Gently stir till all the chocolate is melted and is smooth and shiny.
- Transfer to a shallow bowl and refrigerate for 50-60 minutes. Using a small cookie scoop or 2 small spoons, scoop out small balls. Place the truffle balls on a parchment-lined tray.
- Refrigerate the scooped-out portions for 20-30 minutes. Roll them into smooth balls and refrigerate again for a few minutes.
- Dip the truffles into melted chocolate. Refrigerate for a couple of hours till completely set.
- Store in refrigerator. Enjoy!!
- Drizzle with melted Biscoff or top with crushed Lotus cookies.If topping with crushed cookies, do so immediately after dipping the truffles in chocolate.For the drizzle, let the chocolate coating set for a few minutes before drizzling the melted Biscoff on top.