It only takes three ingredients to make these amazing Biscoff truffles. The spice from the Biscoff combined with the white chocolate coating makes for a truly decadent treat.
Ingredients
- 250g Biscoff biscuits
- 1/2 cup Woolworths Sweetened Condensed Milk
- 225g white chocolate melts
Method
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Step 1Reserving 1 Biscoff for garnish, place remaining in the bowl of a food processor and blitz into a fine crumb. Add condensed milk and blitz to combine. Roll mixture into small balls and place on a tray. Refrigerate to firm up.
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Step 2Melt chocolate in short bursts in the microwave or in a small metal bowl placed over a saucepan of simmering water. Working with one truffle at a time, dip in melted chocolate and coat completely. Allow excess chocolate to drip off, then place on a tray lined with baking paper. Sprinkle over a little of the crushed reserved Biscoff. Refrigerate to set completely.
Recipe Notes
How long do biscoff truffles last?
The short answer? Not long if you take them to a party (they'll be gone in moments!). But in terms of storing them, unless you live in a cold climate, you will need to store these truffles in the fridge. They'll last, refrigerated, for up to a week.
What is the difference between Biscoff biscuits and speculoos?
If you’ve tried speculoos biscuits, you may have noticed a close resemblance to Lotus Biscoff biscuits. Biscoff biscuits are actually a type of speculoos biscuit, which is a generic word used to describe a crunchy style of biscuit that originated in Belgium. Some types of speculoos are closer to gingerbread in flavour, and recipes will vary depending on which spices (such as ginger and cinnamon) are used to make them.
Recipe and photo by Greer Worsley.
If you love these truffles, you might enjoy cooking from our collection of no-bake Christmas dessert recipes that are perfect for entertaining in hot weather.
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