Lotus Biscoff Truffles

 

Lotus Biscoff Truffles made of cinnamon, nutmeg and ginger tasting cookie butter, Biscoff cookies, Ricotta cheese and chocolate powder for tasty  no bake dessert done in several minutes !

For the first batch of Lotus Biscoff Truffles I used simple vanilla cookie crumbs with some Kruidnoten spices mix and room temperature butter. The easiest possible recipe : all pulsed in food processor, spooned and formed between the palms of my hands and here you have easy made cookie truffle in no time.

Kruidnoten spices mix is an indispensable ingredient used in vintage Dutch desserts such as Speculoos and Pepernoten cookies traditionally made to celebrate St. Nicholas’ day ( Sinterklaas ) .

If you would like to make your own batch, here is the recipe.

Lotus Biscoff is northern american brand name for speculoos cookies ( speculaas ). It is made of two words : biscuits and coffee.

Is there a difference between speculoos and gingerbread ?

Both speculoos and gingerbread include cinnamon, ginger, cloves, nutmeg and cardamom. The difference is the ratio of spices included.

Also, speculoos include caramel sugar that gives deep caramel alike aroma.

When making any dessert that includes biscoffs, you may use any speculoos cookies you have at hand to make this Lotus Biscoff Truffles recipe .

Here is the photo showing two different brands ( you may see the difference in size as well ) :

The second main ingredients for these biscoff cookie truffles is cookie butter.

What is Biscoff Cookie Butter ?

It is upgraded Biscoff cookie. To get creamy, peanut butter alike texture, it is turned to crumbs and combined with vegetable oil or condensed milk. To see our recipe, here it is:

Biscoff Cookie Butter Recipe

I skip buying ones that has any flour or additional sugar. If you are on the same side, please read the declaration carefully.

Cookie butter is a thick spread available in two versions: creamy and crunchy. Any brand of cookie ( speculoos ) butter you use is all right for Lotus Buscoff Truffles.

And again, I skip any extra sugar in all biscoff ( speculoos ) recipes since both cookies and cookie butter already include some.

My version of truffles include ricotta cheese instead of cream chese to reduce the fat percentage and bitter cocoa powder to coat cookie truffles once done and chilled. A bit different then I did with Chestnut Truffles.

This batch makes 26 truffles. One truffle is made of two teaspoons truffles batter, rounded into ball shape, by hands, and chilled in the fridge. I leave them to rest over night but you may leave them for two hours before serving.

If you, however, decide to coat trufles with meltred chocolate, I suggets you freeze them for 30 minutes and coat with chocolate to speed up the process.