3 Ingredient Biscoff Truffles

These easy 3 ingredient Biscoff truffles are a simple but luxurious truffle that make a delicious gift or after dinner sweet treat. Crushed Lotus Biscoff biscuits are combined with white chocolate and Lotus cookie butter to make a no bake cookie truffle that is so good it is hard to stop at just eating the one!

Following on from my 3 ingredient Biscoff butter cookies, these truffles are a simple and easy Biscoff recipe which are sure to satisfy any Lotus Biscoff cravings. These bitesize balls are a wonderful gift together with these brigadeiro (condensed milk truffles) or serve as part of a mini dessert platter with chocolate bark.

Jump to:

• Why we love this recipe
• Ingredients notes and substitutions
• How to make these truffle recipe
• FAQ
• My recipe tips
• Storage
• Variations
• More Biscoff recipes
• 3 Ingredient Biscoff Truffles

Why we love this recipe

• These lotus truffles are very easy to make, and need just 3 simple ingredients: Biscoff cookie butter, Lotus biscuits and white chocolate. Yes, there is no cream, no condensed milk and no cream cheese in these truffles.
• The truffles are packed with Biscoff flavour and are perfect for any major Biscoff fans!
• The texture of the truffles is so moreish, it’s similar to a cheesecake base. That slightly crunchy texture yet soft from the addition of Biscoff spread and a little melted white chocolate too.
• They taste so rich and decadent yet cost AUS$0.48 / 12p per truffle to make.
• This recipe can easily be halved or scaled up to suit whatever occasion you are making them for, from a date night to a party.

Ingredients notes and substitutions

• Lotus Biscoff biscuits – also known as speculoos biscuits, these unique caramelised cookies are what makes these truffles so addictive! I wouldn’t recommend substituting them with any other cookie / biscuit.
• Biscoff cookie butter / Biscoff spread – use smooth Biscoff cookie butter rather than crunchy in this recipe.
• White chocolate – we have tested making these Biscoff balls with milk chocolate, dark chocolate and white chocolate (hard job we have, I know 😉 ) and we all preferred the white chocolate and Biscoff combination. However feel free to use milk chocolate or dark chocolate, or a combination: a dark chocolate coating with white chocolate centre goes really well. With white chocolate I like to use Milky Bar or Whittaker’s white chocolate here in Australia as I find these white chocolate brands are less like to become grainy and seize when melted. In the UK white chocolate is generally easier to work with so use which ever you like to cook with.

How to make these truffle recipe

For full detailed recipe and exact quantities, please scroll to the recipe card at the end of the post.

1. Crush the Lotus Biscoff biscuits in a food processor until they are a fine crumb.
2. Tip in to a medium sized mixing bowl.
3. Melt 30g / 1 oz white chocolate in a microwave or in a bowl set over simmering water.
4. Once the chocolate has melted, tip this in to the cookie crumbs along with the Lotus Biscoff spread.
5. Mix well to combine. It will take a little time to come together, use the back of the spoon to press the Biscoff cookie butter spread in to the biscuit crumbs.
6. Place in the fridge for 10 minutes.
   • TIP: This allows you to roll the Biscoff balls in your hands without your hands getting super sticky.
7. Line a baking sheet or tray, or plate, with baking paper.
8. Take a generous teaspoon of the mixture and roll in your hands to form a ball. Place on the lined baking sheet / plate and repeat with the rest of the truffle mixture.
9. Place the tray in the freezer for an hour.
   • TIP: This makes coating the truffles in melted chocolate so much easier and less messy.
10. Melt the remainder of the white chocolate in a small heatproof bowl.
11. Take one Lotus ball and using two forks or a fork and a spoon, dip it in the melted chocolate, carefully moving it around until it is completely coated in chocolate. Take out with a fork and place on a lined baking sheet (you can use the same baking tray / plate if the baking paper isn’t too messy) or wire rack.
12. Quickly sprinkle with crushed Lotus biscuits or other decoration of choice.
13. Repeat with the rest of the truffles.
14. Place in the fridge to set.
15. Store the truffles in the fridge.

FAQ

My recipe tips

• Fine biscuit crumbs provide the best texture and help create smoother and more uniform balls.
• Line the baking tray or plate with baking paper, otherwise the truffles can stick to it.
• Placing the rolled truffles in the freezer once rolled and before coating them in chocolate makes them so much easier to coat in chocolate – I learnt this the hard way when testing the recipe!
• When coating the balls in chocolate, be gentle but don’t take too long otherwise the warm melted chocolate will begin to melt the edges of the frozen Biscoff truffle and it will make the white chocolate become speckled brown with Biscoff.
• Get any decoration ready before you coat the truffles. Because they are straight from the freezer the chocolate sets quickly and you want the decoration to stick to the chocolate.
• Have some leftover chocolate from coating truffles? Spoon onto baking paper / greaseproof paper and top with a little crumbled Biscoff cookie to make chocolate bark.

Storage

These truffles will keep in the fridge for up to 3 days. I do not recommend freezing the truffles once coated in chocolate as the freezer can alter the texture of the chocolate and a bloom can develop on defrosting, which whilst still edible doesn’t look very nice.

Variations

• Dairy free / Vegan Biscoff truffles – Lotus biscuits and Lotus cookie butter are dairy free and suitable for vegans, so check your chocolate is dairy free/ vegan, and you can make vegan truffles!
• Other topping ideas: dried edible rose petals are a pretty addition, or drizzle with a contrasting melted chocolate – dark or milk chocolate look pretty on white chocolate.

More Biscoff recipes