Start by placing your Biscoff cookies into a food processor and pulse until you get a fine crumb. I like to save a few crumbs for topping later, giving the truffles a textured finish.
In a mixing bowl, combine the cookie crumbs with softened cream cheese and Biscoff spread. I always fold gently with a spatula to keep the mixture smooth but firm.
Scoop small portions of the mixture and roll them into bite-sized balls. I find using a small cookie scoop helps keep them uniform and makes dipping easier.
Place the truffles on a parchment-lined baking sheet and refrigerate for at least 30 minutes. Chilling helps them hold their shape during chocolate dipping.
Melt your chocolate and carefully dip each truffle using a fork. I like to tap off excess chocolate to get a smooth coating. Return the truffles to parchment paper to set.
Before the chocolate sets completely, sprinkle crushed Biscoff cookies or decorations of your choice. I find this adds both flavor and a professional look.