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Wednesday, 8 July 2020

Homemade Biscoff Truffle Recipe

Along with I think most of the world right now, albeit a little late, I have jumped on the Biscoff bandwagon and absolutely LOVE it, whether it’s the biscuits or the spread. Biscoff in any form is amazing in my book.

I’ve seen a lot of Biscoff truffle recipes but they always included cream cheese which I really don’t like so I scoured the internet for an alternative. The recipe I found was unbelievably easy to make and only includes three ingredients with only five steps!  It truly is the easiest Biscoff truffle recipe out there and you know I love an easy recipe, especially when it makes you look like a pro! I actually halved the recipe because I was dubious that they would be delicious AND easy, but I can confirm that they really are. Obviously, I take no credit, this recipe is from the Hungry Happenings website who acknowledges Beth Jackson Klosterboer as the Author.

Homemade Biscoff truffles


*note, when I made these I halved the recipe as I didn’t want to make too many. It made around 15 truffles*

6 ounces / 170g chocolate or chocolate chips (I used white chocolate)

10 ounces / 283g Biscoff spread (I halved this recipe and it was about ¾ of a jar)

10 - 15 Biscoff biscuits crushed (I halved the recipe and used 9 crushed biscuits)


  1. Melt the white chocolate in the microwave or over a saucepan of boiling water
  2. Stir in the Biscoff spread. It will probably need a fair bit of mixing to ensure it’s all properly combined
  3. Cover in cling film and leave to harden in the fridge (30 mins – 1 hour or so will be fine, I left mine a couple of hours but only because I went out)
  4. Crush your Biscoff biscuits either in a bag using a rolling pin or using a food processor. I used a rolling pin as I like having some crumbs bigger than others
  5. Scoop out a heaped teaspoon size lump, roll for a few seconds in your hands to warm up the mixture then roll in the crumbs.

I used a melon scoop to get perfect ball shapes but you can do it by hand quite easily. Ensure the mixture starts off quite cold to keep the shape and only roll briefly as it will warm quickly in your palms. It helps if it’s a little melted when you roll in the crumbs as it’ll help them stuck

I personally prefer the taste of these being kept in the fridge in an air tight container.

Let me know if you give them a try, they are honestly SO delicious and really easy to make!

Love Lauren xx

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