Chocolate Biscoff Truffles

Chocolate Biscoff Truffles
  • Yield:makes about 12 truffles
  • Active time:20 minutes
  • Total time:2 hours
This recipe appears in:
Sweet Hacks: Chocolate Biscoff Truffles

[Photograph: Carrie Vasios]

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

About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios


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


  1. 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. 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.

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!


Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: