Chocolate Biscoff Truffles Recipe

By
Carrie Vasios Mullins
Carrie Vasios Mullins is a contributing writer at Serious Eats.
Carrie Vasios Mullins
Carrie Vasios Mullins is the former national editor at Serious Eats, with a focus on all things sweet.
Learn about Serious Eats' Editorial Process
Updated August 30, 2018
20120314-biscoffcookietruffles.JPG
Carrie Vasios

Another fun way to use Biscoff spread, these truffles are a melt-in-your-mouth combination of dark chocolate and warming spices.

Recipe Details

Chocolate Biscoff Truffles Recipe

Active 20 mins
Total 2 hrs
Makes 12 truffles
Cook Mode (Keep screen awake)

Ingredients

  • 3 ounces dark chocolate, chopped
  • 1/4 cup heavy cream
  • 1/4 teaspoon vanilla
  • 2 ounces Biscoff Spread
  • 1/4 cup cinnamon

Directions

  1. In a medium, heavy-bottomed sauce pan, heat heavy cream over medium low heat until warm. Add chocolate and cook, stirring frequently, until melted. Stir in vanilla, take off heat, and immediately stir in Biscoff spread until mixture is smooth.

  2. Pour mixture into a bowl and freeze until firm but pliant, about 1 1/2 hours. Pour cinnamon into a shallow bowl. Scoop one tablespoon of mixture and roll between palms of your hand until round. Roll truffle in cinnamon to coat and place on a plate. Continue with remaining mixture. Place truffles back in freezer for 10 minutes to stiffen. Serve.

This Recipe Appears In

More Serious Eats Recipes