spiced biscoff nougat truffles;
These spiced biscoff nougat truffles are a super easy, no-bake chocolate truffle with a chewy center flavored with biscoff and warm holiday spices. This recipe was inspired by both my all-time favorite peanut butter snickers brownie pie and peanut butter and jelly truffles. I’m always looking for new truffle flavors to try and these spiced biscoff nougat truffles are about to become a new staple!
Classic nougat is a fluffy aerated confection made from sugar, egg whites, and often nuts and/or dried fruits. Europeans will recognize the nut/fruit version and tend to have very strong opinions about the fact that those are required! But in the US the nuts and fruits are less of a staple and predominantly we have a different derivative of nougat. Typically these are made with corn syrup and aerated with a whipping agent. You’re likely to recognize this sweet and chewy confection from candy like 3 Musketeers, Milky Way, Snickers, or Baby Ruth bars, among others.
This recipe is made from my makeshift “nougat” recipe: two ingredients and some stirring and you get a delicious soft and chewy filling.
secret to success
All that to say–we skip any and all baking, cooking, or heating the sugar at all in this easy no-bake recipe. So it’s “nougat” rather than a traditional nougat. But by combining biscoff spread with marshmallow fluff, you can get a super simple and delicious approximation for a literal 2 ingredients and some stirring.
I use and prefer marshmallow fluff in this recipe, although marshmallow creme will work much the same for this particular recipe. When it comes to biscoff spread I tend to opt for the classic Lotus brand biscoff spread, but there are plenty of equivalent alternatives here too. Aldi makes a homemade biscuit cookie spread; Trader Joe’s has speculoos cookie butter in a variety of flavors. Choose your players and get to mixing!
The ideal “nougat” texture is chewy and soft, but not sticky.
secret to success
The ideal texture is chewy and soft, but if you pick up “nougat” to roll in your hand, it’s not sticky. There should be enough oil from the biscoff spread to allow you to make individual balls with ease. I like to mix the two base ingredients until even before adding the spices because then I can taste test for an even taste and texture. Feel free to add more spices if you like an extra kick.
Feel free to add more spices if you like an extra kick.
secret to success
From here, once you have the “nougat”, it’s time to turn your sweet spiced filling into biscoff nougat truffles. You have two options here–one simple, and one that takes a little bit of elbow grease.
The easy option is to roll ½ Tbsp balls by hand and then dip them in chocolate coating. Depending on the firmness of your balls and ambient temperatures of your kitchen, you can pop the balls in the refrigerator and freezer to help them firm up for dipping.
Keep in mind if they’re chilled, they will likely expand as they sit at room temperature and may break the chocolate shell. To avoid this, dip at room temperature or double dip your truffles. The best way to double dip is to dip once chilled, and then allow the truffle to come to room temperature before going in for the second coat. This way you minimize the change that the second coat will break or extrude nougaty filling.
There are two options to make chocolate truffles: one hand-rolled; the other fancy tempered chocolate truffles.
secret to success
The second and much more labor intensive process is to temper chocolate. Ideally you’ll want polycarbonate molds, a digital thermometer, and it takes multiple steps to temper chocolate, add the filling, and temper another round of chocolate to cap the spiced biscoff nougat truffles.
The benefit of tempered chocolate is that they’re shelf stable, have a lovely shine and snap to the chocolate, and you can get thin shells so you get a mouth full of filling. Of course the flip side is that tempering chocolate is very fickle and requires some special tools and techniques. If you’re interested in learning more about my preferred method of tempering, check out tempering chocolate: the seeding method.
No matter which direction you choose, these spiced biscoff nougat truffles are delicious and sure to be a hit for gifts or snacking over the holidays!
secrets to success;
Want all the best tips and tricks to make this recipe a success? Check out the blog post above to find out more!
more recipes;
Love chocolate and warm winter spices? Here’s a whole host of festive yums to whet you palate!
- Check out the ultimate holiday truffle guide–everything from chocolate coating to tempering, and over 15+ flavors to try yourself!
- Homemade marshmallows are squishy, sweet, and so so soft, so why not make your own? Whether you’ve been naughty or nice this year, you can make these amazing mexican hot chocolate marshmallows look like coal!
- Holidays mean pie season! Check out my all time fan-favorite pies, chocolatey, pumpkin, apple, and more!
spiced biscoff “nougat” truffles;
Equipment
- chocolate mold (optional)
- digital thermometer (optional, for tempering)
Ingredients
biscoff spice nougat;
- ¼ cup biscoff spread
- ½ cup marshmallow creme
- ¼ tsp nutmeg
- ¼ tsp cinnamon
- ¼ tsp cloves
(option1) tempered chocolate truffles;
- colored cocoa butter optional, color(s) of choice
- 250 g couverture chocolate (like Callebaut 811)
(option 2) easy candy coated truffles;
- 250 g coating chocolate (like Ghirardelli coating wafers)
- 1-2 biscoff cookies crushed (optional)
Instructions
biscoff spice nougat;
- In a small bowl, add ½ cup marshmallow creme and ¼ cup biscoff spread and mix until thoroughly combined.
- Add in the spices (¼ tsp each cloves, cinnamon, nutmeg) and mix until evenly distributed. Cover and set aside.
(option 1) tempered chocolate truffles;
- Polish molds and prepare ingredients and workstation. Assemble your plastic bowl, chocolate, cocoa butter, silicone mat, etc. I use these polycarbonate molds and 250g of chocolate works great. However, the exact amount you need may depend on your molds. Note that silicone molds are not recommended because they retain heat and may mess with the temper. Your mileage may vary.
- Heat colored cocoa butter according to instructions and paint patterns on polished molds as desired.
- Reserve 50g of couverture chocolate (needs to be tempered and stable). In a small plastic bowl, add 200g of couverture chocolate and microwave in 30 second increments until it reaches 45°C / 113°F, stirring well between each stint.
- Once fully melted, add in 30g reserved chocolate (you may add up to 50g as needed). Continuously mix so the added chocolate melts via residual heat. The temperature should lower to 31°C / 88°F.
- Quickly add chocolate to the molds, pouring into all cavities. Tap on the counter to remove air bubbles, then turn over on top of a silicone mat or parchment paper so the chocolate runs out, leaving each cavity coated. Allow to set for 8-12 hours.
- Fill each cavity with biscoff nougat (there will probably be some leftover) to ⅝ full.
- Repeat the tempering process above to cap the truffles. If able, use a heat gun to warm the edges of your cavities prior to tempering. Then temper the chocolate and pour over the cavities, scraping off excess. Allow to set for 8-12 hours, then remove from molds. If properly tempered, they should come out easily from the polycarbonate mold.
(option 2) easy candy coated truffles;
- Roll biscoff spice nougat into 1 tsp balls and freeze for 30-60 minutes. Prepare a piece of parchment or wax paper on a flat surface to lay the dipped truffles on to set.
- Once filling is ready, add the coating chocolate to a small bowl and melt according to instructions. For Ghiradelli coating wafers, I microwave in 30 second increments, stirring between each until melted.
- Using a fork, dip each frozen truffle filling in chocolate and leave to set on parchment or wax paper. Microwave chocolate 10-15 seconds and stir if it needs to be warmed in between dipping.Optionally, while still wet, sprinkle with crushed biscoff cookie.
