Speculoos Truffles

As a self-confessed chocoholic and possessor of a very sweet tooth, these truffles hit every mark – and they’re easily adaptable to suit individual tastes too! I absolutely love Speculoos biscuits, so the temptation to combine them with chocolate for a delicious treat was too strong to resist . . .


Recipe | Speculoos Truffles


  • 300g Speculoos biscuits, crushed into small pieces
  • 180g Philadelphia cream cheese (I used the medium fat version)
  • 300g white chocolate
  • 3-4 Speculoos biscuits for the topping, crushed


  1. Line two baking trays with greaseproof paper and set aside for later. Make sure one of the trays will fit in your freezer before you start!
  2. Put 300g of Speculoos biscuits in a mixing bowl and crush into fine crumbs with a rolling pin. Alternatively, put them in a food mixer and blitz into small pieces.
  3. Add the cream cheese, and whisk until the mixture is fully combined.
  4. Take a teaspoon of the mixture and roll it in your hands to make a small-medium sized ball. Put on the baking tray that fits in your freezer.
  5. Repeat until all the mixture has been used up – I made 25 medium-sized truffles.
  6. Put the baking tray in the freezer for 10-15 minutes.
  7. Whilst you’re waiting for the truffles to harden, crush 3-4 biscuits into fine crumbs for the topping and set aside in a separate bowl. Melt the chocolate, ready for coating the truffles.
  8. Remove the baking tray from the freezer.
  9. Using a cocktail stick, dip the truffle in the chocolate, ensuring an even coating. Allow excess chocolate to drip off before putting the truffle on the second baking tray. Remove the cocktail stick from the truffle and sprinkle with Speculoos crumbs.
  10. Repeat for the other truffles.
  11. Store in the fridge – assuming they last long enough!



  • Freezer times may vary; I found that when I made similar truffles at home over Christmas ten minutes sufficed, yet in my freezer at university that wasn’t quite enough time! The important thing is that the truffles are cold, as this way the chocolate will solidify quickly when it touches the truffle.
  • If the chocolate doesn’t solidify quickly, simply leave the truffles in the fridge for 10-15 minutes.
  • If Speculoos isn’t your thing, try substituting it for bourbons, ginger nuts, Oreos, or other tasty biscuits!

7 thoughts on “Speculoos Truffles

    1. Thanks 🙂 They’re the little caramel-coloured biscuits you often get with hot drinks, especially in France. They’re also sold under the names ‘Biscoff’ and ‘Lotus’ if that helps! Most of the big supermarkets sell them, though I found they were cheap in Poundworld!


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