These chocolate truffles pair crunchy Lotus Biscoff cookies with rich dark chocolate for an indulgent, easy-to-make treat. Finished by hand in unsweetened Criollo cocoa powder, they deliver a refined cocoa bite that complements the caramel-spiced cookie crumbs.
With only four main ingredients and no baking required, Lotus Biscoff truffles are perfect for gifting, parties, or a special homemade dessert.
Key features of these truffles:
- No-bake and simple to prepare
- Made without cream cheese
- Does not require special molds or hollow spheres
- Uses classic Lotus Biscoff cookies for a unique caramel and spice flavor
Packaged in a pretty box or truffle bag, they make a lovely edible gift.
🥘 Ingredients
- Heavy whipping cream – full fat for the best texture; lower-fat creams can make the mixture too soft to handle.
- Dark chocolate couverture – choose a brand you enjoy (Callebaut, Felchlin, or similar) for optimal flavor.
- Lotus Biscoff cookies, finely crushed – these add a distinctive caramel-speculoos taste; you can substitute speculoos if preferred.
- Unsweetened cocoa powder, for rolling – a high-quality Criollo cocoa enhances the chocolate notes.
See the recipe card below for exact quantities.
🔪 Instructions
Step 1: Make the chocolate cream
Break the dark chocolate couverture into small pieces and place them in a medium mixing bowl. Heat the heavy whipping cream in a small saucepan until it just begins to boil. Pour the hot cream over the chocolate pieces and let the mixture sit for about 5 minutes, then whisk until smooth and glossy.
Set the chocolate cream aside. Pulse the Lotus Biscoff cookies in a chopper or food processor until they form fine crumbs. Combine the cookie crumbs with the chocolate cream, stirring until evenly mixed. Cover the bowl and refrigerate the mixture for at least 8 hours or overnight so it firms up.
Step 2: Form and coat the truffles
Prepare a shallow loaf pan with a layer of unsweetened cocoa powder (about 1.2 inches / 3 cm deep is ideal) so the truffles roll freely. Arrange 15–20 paper chocolate cups and have a pair of disposable gloves ready—rolling is sticky and easier with gloves.
Remove the chilled mixture from the fridge. Use a teaspoon to portion small amounts and roll them between your hands into bite-sized balls. Drop each ball into the cocoa-filled pan and gently swirl to coat, then place the coated truffle into a paper cup. If the mixture softens while you work, return it to the refrigerator for a short time to firm before continuing.
Once all truffles are rolled and coated, arrange them in a cookie tin or airtight container and refrigerate so they keep their shape and texture.
That’s it—homemade Biscoff truffles ready to enjoy. Serve chilled for the best texture.
🍽 Equipment
- Universal chopper or food processor
- Small saucepan
- Mixing bowl with lid (or cling film)
- Wooden spoon or spatula
- Shallow loaf pan for rolling
- Teaspoon for portioning
- Paper chocolate cups
- Cookie tin or airtight container for storage
🌡 Storage
Store the truffles in an airtight container in the refrigerator. Properly chilled, they keep well for about one week.
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No Bake Biscoff Truffles
Equipment
- Universal chopper
- Small pot
- Mixing bowl with lid (or cling film)
- Wooden spoon
- Loaf pan for rolling
- Teaspoon
- Chocolate paper cups
- Cookie tin or airtight container
Ingredients
- ½ cup Heavy whipping cream
- 7 oz Dark chocolate couverture
- 11 Lotus Biscoff cookies, crushed
- ¼ cup Unsweetened cocoa powder (for rolling)
Instructions
- Break the dark chocolate into pieces and place in a medium bowl.
- Bring the whipping cream to a boil, pour over the chocolate, let sit 5 minutes, then whisk until smooth.
- Use a chopper to grind the Biscoff cookies into fine crumbs.
- Mix the cookie crumbs into the chocolate cream until fully combined. Cover and refrigerate for at least 8 hours.
- Prepare a shallow pan with cocoa powder, set out paper cups and disposable gloves.
- Portion the chilled mixture with a teaspoon and roll into small balls between your hands.
- Roll each ball in the cocoa until coated and place into a paper cup. If the mixture softens, chill briefly and continue.
- Store finished truffles in an airtight container in the refrigerator.
Nutrition
Calories: 94 kcal |
Carbohydrates: 8 g |
Protein: 1 g |
Fat: 7 g
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⛑️ Food Safety
- Cook non-ready-to-eat foods to recommended internal temperatures.
- Do not use the same utensils for cooked food that have touched raw meat.
- Wash hands thoroughly after handling raw meat.
- Avoid leaving perishable foods at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with a high smoke point when frying to reduce harmful compounds.
- Ensure good ventilation when using a gas stove.
For official guidance on safe food handling, consult your local food safety authority.