Description
Delight in these rich and creamy Biscoff Truffles, combining the unique caramelized flavor of Biscoff cookies with smooth cream cheese and a luscious vanilla almond bark coating. Perfect for a decadent dessert or a sweet snack to impress your guests.
Ingredients
Scale
Truffle Base
- 2 8.8-ounce packages Biscoff cookies
- 1 8-ounce package cream cheese, cubed and softened
Coating
- 12 ounces vanilla almond bark
Instructions
- Crush Cookies: Place the Biscoff cookies in a food processor and pulse in short bursts until the crumbs are fine and uniform, stopping as needed to scrape the sides for even crushing. Reserve 2 tablespoons of the cookie crumbs for garnishing the truffles and set aside.
- Mix Dough: Add the cubed, softened cream cheese to the cookie crumbs in the processor and pulse until the mixture is fully incorporated and forms a dough-like consistency.
- Form Balls: Using a 2 teaspoon cookie scoop or your hands, roll the dough into 1-inch balls and place them on a baking sheet lined with waxed paper.
- Melt Coating: Gently melt the vanilla almond bark in the microwave on a low power setting, stirring frequently to ensure smooth, glossy melting without overheating.
- Dip Truffles: Dip each ball into the melted almond bark to coat thoroughly, then return to the waxed paper-lined baking sheet and immediately sprinkle with the reserved cookie crumbs for decoration.
- Chill: Allow the coated truffles to set until the coating forms a firm shell. Once firm, transfer the truffles to an airtight container and refrigerate until ready to serve, typically about 1 hour.
Notes
- Store truffles in the refrigerator for up to 5 days to maintain freshness and texture.
- For longer storage, freeze truffles for up to 2 months; thaw in the refrigerator before serving.
- Be careful when melting almond bark to prevent overheating, which can cause a dull finish on the truffles.
- Using a cookie scoop helps create uniformly sized truffles for consistent coating and presentation.
