These delicious chocolate truffles are a fabulous combination of delicious Biscoff cookies refined with dark chocolate. Rolled by hand in delicious Criollo cocoa powder adds the crowning touch to these simple truffles.
Lotus Biscoff truffle balls are a truly divine sweet bite, which is also very easy to prepare. With only four ingredients, this truffle recipe is a real winner!
These dark chocolate truffles are
- no-bake,
- made without cream cheese,
- made without using a hollow sphere,
- and use classic Lotus Biscoff cookies as a primary ingredient
They make a fantastic edible gift by packing them in a pretty truffle bag!
For chocolate candy fans who want to do their own thing in the praline-making art, we recommend taking our mini course "How to handle chocolate." Practice your skills afterward with our chocolate candy recipes.
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🥘 Ingredients
- Heavy whipping cream - full fat, not a skinny version! The lower fat content can lead to the truffles not getting the right consistency and thus can not be processed well.
- Dark couverture - Here, take the one that tastes best, from Callebaut couverture to Felchlin, whichever brand you like best.
- Lotus Biscoff cookies, finely crumbled - These provide an incomparable caramel flavor. You can substitute speculoos for the Biscoff ones for an even more Christmassy touch.
- Unsweetened cocoa powder, for rolling - We recommend using a high-quality Criollo cocoa powder, as this provides the most intense cocoa flavor.
See the recipe card for quantities.
Get your chocolate couverture at Prime Chocolate and save 10 % with the code ThankYouNora
🔪 Instructions
Step 1
In a medium-sized bowl, break the couverture into pieces and place them inside. Meanwhile, bring the whipping cream to a boil in a small saucepan.
Once the whipping cream starts to boil, empty it over the prepared couverture pieces and let it sit for about 5 minutes. Then whisk until smooth and a lovely chocolate cream forms.
Set the mixture aside and use the universal chopper to crush the Biscoff cookies into crumbs. Optionally, you can also use speculoos or ready-made cookie crumbs.
Now mix the Biscoff cookie crumbs with the previously prepared chocolate cream until they are well combined.
Cover the mixing bowl with a lid or plastic wrap and refrigerate the truffle mixture for eight hours (preferably overnight).
Step 2
Now it's time to create those bite-sized truffles and roll them in cocoa powder afterward. For this, we recommend that you make a few preparations in advance.
First, sprinkle the cocoa powder in a small loaf pan. We recommend using enough powder to completely cover the bottom of the loaf pan, with a depth of at least 1.2 inches (3 centimeters).
This way, you can be sure that the truffles will roll well in it.
Set out 15-20 paper chocolate cups and a pair of gloves. Rolling the truffles is a pretty sticky endeavor that is best accomplished with a couple of disposable gloves.
Prepare the paper cups, disposable gloves, and the raw cacao powder.
Once everything is in place, take the chilled Biscoff cookie chocolate mixture out of the fridge and start making the truffles immediately.
The mixture comes out of the fridge very firm, but will soften as soon as you roll it in your hands.
Using a teaspoon, prick off small pieces and roll them between your hands to form a small ball.
Once rolled, drop them into the loaf pan with cocoa, swirl the pan back and forth briefly to coat the truffles well with cocoa, and then immediately roll the next one.
Drop the rolled truffles into the loaf pan.
Place the coated truffles in the prepared paper cups.
If the Biscoff chocolate mass becomes too soft, put it in the refrigerator in between.
During this additional cooling time, divide the finished pralines among the set-up paper chocolate cups and store them in a cookie tin.
Place the filled cookie tin back in the refrigerator, so the chocolate candies do not become too soft.
And that's it! Your homemade truffles are ready to be devoured!
Enjoy!!!
🍽 Equipment
- Universal chopper
- Small saucepan
- Mixing bowl with lid - instead of the lid, you can also use cling film
- Wooden spoon
- Loaf pan for rolling the chocolates
- Teaspoon
- Paper chocolate cups
- Cookie tin or airtight container
🌡 Storage
Store these delicious treats in the fridge sealed in an airtight container.
The truffles will keep for a good week in the refrigerator.
If you make this recipe, let me know how you liked it by ★★★★★ star rating it and leaving a comment below. This would be awesome! You can also follow me on Pinterest or Instagram and share your creation with me. Just tag me @combinegoodflavors and hashtag #combinegoodflavors, so I don't miss it.
📖 Recipe
No Bake Biscoff Truffles
Equipment
- Universal Chopper
- Small pot
- mixing bowl with lid instead of the lid, you can also use cling film
- Wooden spoon
- Loaf Pan for rolling the chocolates
- Teaspoon
- Cookie tin or airtight container
Ingredients
- ½ cup Heavy whipping cream
- 7 oz Dark Chocolate Couverture
- 11 Lotus Biscoff Cookies
- ¼ cup Unsweetened Cocoa Powder for rolling
Instructions
- In a medium-sized bowl, break the couverture into pieces and place them inside.7 oz Dark Chocolate Couverture
- Meanwhile, bring the whipping cream to a boil in a small saucepan.½ cup Heavy whipping cream
- Once the whipping cream starts to boil, empty it over the prepared couverture pieces and let it sit for about 5 minutes.
- Then whisk until smooth and a lovely chocolate cream forms.
- Set the mixture aside and use the universal chopper to crush the Biscoff cookies into crumbs.11 Lotus Biscoff Cookies
- Now mix the Biscoff cookie crumbs with the previously prepared chocolate cream until they are well combined.
- Cover the mixing bowl with a lid or plastic wrap and refrigerate the truffle mixture for 8 hours (preferably overnight).
- Prepare the cocoa powder in a small loaf pan.¼ cup Unsweetened Cocoa Powder
- Set out 15-20 paper chocolate molds and a pair of disposable gloves.
- Take the chilled Biscoff cookie chocolate mixture out of the fridge and start making the truffles immediately.
- Using a teaspoon, prick off small pieces and roll them between your hands to form a small ball.
- Once rolled, drop them into the loaf pan with cocoa, swirl the pan back and forth briefly to coat the truffles well with cocoa, and then immediately roll the next one.
- If the Biscoff chocolate mass becomes too soft, put it in the refrigerator in between.
- During this additional cooling time, divide the finished pralines among the set-up paper chocolate cups and store them in a cookie tin.
- Place the filled cookie tin back in the refrigerator, so the chocolate candies do not become too soft.
Please note that all my recipes are developed and tested in metric grams. I recommend using digital scales for more accurate results. I provided a conversion to US customary in the recipe, but please note that I haven't tested it using this method.
Nutrition values are estimates only, using online calculators. Please verify using your own data.
⛑️ Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Mary
I just discovered Biscoff! Where has it been all my life? I was looking for ways to include them n my holiday cookie trays. This is perfect. Thanks! Happy baking.