Biscoff® And Chocolate Truffles
Biscoff® and Chocolate Truffles with a crunchy Biscoff® centre, enveloped in a soft, creamy dark chocolate ganache and finished off with a variety of toppings!
And so EASY to make!
Quite excited to share this recipe for Biscoff® and Chocolate Truffles because they are just superb! Son number 1 is back for Christmas and is a very big fan! (I've had to hide them or there will be none left for the big day!).
They are fabulous to make as a gift or to bring out after Christmas lunch, served with coffee.
And ... they are a doddle to make but look really professional.
So to create these Biscoff® Truffles we sandwich a layer of Biscoff® spread containing crushed Biscoff® Biscuits in between two layers of soft chocolate ganache. This ensures that the Biscoff® flavour stands out against the ganache, if we just mixed it in the Biscoff® would be lost. By doing this we also add some crunch to offset the smoothness of the chocolate.
Next, we either:
- roll the truffles in crushed Biscoff® biscuits;
- cover them in melted white chocolate and sprinkle over some crushed Biscoff® biscuits;
- roll them in cocoa powder.
This creates a very pretty batch of truffles.
Jump to:
Why make these Biscoff® and Chocolate Truffles?
Soft chocolate ganache truffle ✔️
Biscoff® spread and crushed Biscoff® biscuit centre ✔️
Coated in white chocolate / Biscoff® biscuits / cocoa powder ✔️
Very simple to make ✔️
Make a lovely gift ✔️
Ingredients and Substitutions
Dark chocolate: it is really important to use good quality dark chocolate for these Biscoff® and Chocolate Truffles, and one that is a minimum of 70% cocoa solids.
Double (heavy) cream: for making our ganache truffle centre.
Butter: we use a little butter in our truffles to ensure our chocolate ganache is soft and smooth.
Vanilla extract: used for a bit of vanilla sweetness in our truffles.
Biscoff® Spread: features in the centre of our Biscoff® truffles, we melt it first and then mix in some crushed Biscoff® biscuits. Yum! Can also be used as a topping to drizzle over our Biscoff® and Chocolate Truffles.
Biscoff® Biscuits: crushed and mixed into our Biscoff® spread for a crunch inside each truffle. Also used for decoration.
White chocolate: for coating our Biscoff® Truffles.
Cocoa powder: the traditional coating used for truffles.
Instructions
See end of post RECIPE CARD for precise quantities and instructions.
Grate your chocolate, or chop it up into tiny pieces. Your chocolate needs to be tiny because we don't use a huge amount of cream in our truffle ganache, so we don't have lots available to melt our chocolate before it starts to cool.
Heat your cream gently until it just starts to come to a simmer, then immediately pour it over your chocolate and quickly mix it in with your spatula. Stir until fully melted and silky and smooth.
Then mix in your soft butter and vanilla extract.
Refrigerate until set and then mix up again to soften the ganache and incorporate any butter which may have set on top. You may find using a fork is useful here rather than a spoon, squashing it through the prongs works very well.
Spread half of your chocolate ganache into your serving dish and refrigerate for 20 minutes until just set. Return the rest of your ganache to your refrigerator until needed.
Once your ganache has set, heat your Biscoff® spread until runny. To do this safely heat in bursts in your microwave, in a heatproof bowl, stirring in between. In my microwave, it usually takes 15-20 seconds.
Crush your Biscoff® biscuits. To do this either whizz them up in a food processor or pop them into a food bag, tie it off and then whack with a rolling pin. Your biscuits need to be of a fine sand-like consistency.
Mix your biscuits into your melted Biscoff® spread and then pour over the ganache in your serving dish.
Refrigerate until set, about 20 minutes should be enough.
When set, spread over your remaining chocolate ganache and then return to your refrigerator for another 20 minutes until just set but not too hard, otherwise it will be difficult to roll your truffles into balls.
Next, using a teaspoon, scoop out balls of your ganache mixture, ensuring that you dig right down to the base of the dish so that you are pulling up 3 layers.
Roll into balls. See Top Tips below for some advice regards the best way of doing this.
Immediately either roll in your cocoa powder, cover with melted white chocolate and sprinkle over some crushed Biscoff® biscuits or roll in crushed Biscoff® biscuits.
You can melt some more Biscoff® spread and drizzle over if you choose.
Top Tips
- If your chocolate is a little too hard to roll into balls simply leave it to soften at room temperature for half an hour or so.
- Coat your hands in a light layer of flavourless oil before rolling your truffles so that they don't stick to your hands. This also helps the toppings to stick to your Biscoff® and Chocolate Truffles.
- Don't worry if your Biscoff® centre breaks up when you roll your truffles, it will still remain in chunks and create a lovely marbled effect throughout your Biscoff® truffle.
Variations
If you prefer sweeter chocolate try using milk chocolate or white chocolate instead of dark chocolate for your ganache.
For a boozy kick to your Biscoff® truffles, add a tablespoon of brandy to your dark chocolate ganache.
Storage
These Biscoff® and Chocolate Truffles will store for a few days at room temperature, in an airtight container.
They will keep for up to 2 weeks if refrigerated.
You can freeze your truffles in a sealed container for up to 2 months. Thaw thoroughly in a refrigerator before consuming.
Did you try this recipe?
Please leave a ⭐⭐⭐⭐⭐ rating in the Recipe Card below.
FAQ
There are two stories relating to the origins of the chocolate truffle. Either way, one thing for sure is that they were created in France a hundred years ago or so.
Because of their similarity in shape and texture to a genuine truffle mushroom.
Linked Recipes
Biscoff® Millionaires Shortbread
📖 Recipe
Biscoff® and Chocolate Truffles
Here's what you'll need...
- Small serving dish 12x18cm
- Heatproof bowl
- Small saucepan
- Knife or small pallette knife
- Teaspoon
- Petit four cases
- Fork
Ingredients you'll need...
Biscoff® Truffles
- 200 g Dark chocolate minimum 70% cocoa solids
- 2 teaspoon Butter softened
- 100 g Biscoff® spread
- 8 Biscoff® Biscuits
- 150 ml Double cream (US = heavy cream = 10 tablespoons)
- ½ teaspoon Vanilla essence
Biscoff® Truffle Coating
- 4 Biscoff® biscuits
- 100 g White chocolate
- 2 tablespoon Cocoa
- 2 tablespoon Biscoff® spread
Here's what we do...
Biscoff® and Chocolate Truffles
Chocolate Ganache
- Grate (or chop very small) your dark chocolate and place into your heatproof dish.
- Heat your cream until it just starts to simmer, then pour over your chocolate.
- Stir until melted, smooth and silky.
- Add your softened butter and vanilla essence and stir until fully mixed together.
- Place in your refrigerator to chill, 20 minutes should be enough.
- Mix again, ensuring any solidified butter is incorporated. Using a fork is very good for this.
- Place half of your ganache into your serving dish and level with your knife/palette knife then refrigerate for 20 minutes. Refrigerate the rest of your ganache as well.
Biscoff® Truffle Layer
- Crush your Biscoff® biscuits either in a food processor or by placing them into a food bag, sealing and whacking with a rolling pin until sandlike.
- Heat your Biscoff® spread until runny, 10-20 seconds in your microwave should be enough.
- Mix in your crushed Biscoff® biscuits.
- Pour over your chocolate ganache and level out.
- Refrigerate for 20 minutes or until set.
- Cover with the remainder of your chocolate ganache.
- Refrigerate again for 20 minutes, until just set.
Biscoff® Truffle Coating
- Break your white chocolate into chunks and then melt in a microwavable bowl in your microwave, checking and stirring every 10 seconds until ready. Leave to cool until just warm, otherwise, it will melt your truffles when they are dipped in.
- Crush your Biscoff® biscuits as you did before until sand-like and place in a bowl.
- Place your cocoa powder in a small bowl.
- If using, melt your Biscoff spread until runny if. Again you can do this in your microwave.
- Scoop out a teaspoon of your truffle mixture, ensuring you dig down to the base so that you have a portion of all three layers on your spoon. Each spoonful should weigh about 12 grams.
- Roll into a ball - see Notes below for a useful tip - don't worry if your Biscoff® centre breaks up a little.
- Immediately roll in either cocoa powder, crushed Biscuits or white chocolate and then place in a petit four case. When rolling in white chocolate it is easier to pop the truffle into the chocolate and then scoop it over until covered. Then remove life out with your fork.
- Drizzle with your melted Biscoff® spread if using.
- Leave to set.
Supporting Notes
- If your chocolate is a little to hard to roll into balls simply leave it to soften at room temperature for half an hour or so to soften.
- Coat your hands in a light layer of flavourless oil before rolling your truffles so that they don't stick to your hands. This also helps the toppings to stick to your Biscoff® and Chocolate Truffles.
- Don't worry if your Biscoff® Centre breaks up when you roll your truffles, it will still remain in chunks and create a lovely marbled effect throughout your Biscoff® truffle.
Comments
No Comments