Stroopwafel truffles

Ingredients

• 200 gstroopwafel crumbs
• 100 g (1 pack)MonChou cream cheese
• 60 gcaramel pieces
• 250 gwhite chocolate

Instructions

1. 1

   Grind the waffles

   Put all the stroopwafel crumbs in a blender or mini chopper and process them until very fine.

2. 2

   Make the mixture

   Add the MonChou and knead it into the crumbs until a dough forms. Knead in the caramel pieces too. If you can’t find small pieces, cut larger caramel cubes into smaller ones.

3. 3

   Shape and chill

   Roll the mixture into balls and arrange them on a plate in the fridge. Once they are firm, melt two-thirds of the chocolate in a heatproof bowl set over a pan of simmering water. Take the bowl off the pan, add the remaining chocolate and stir until it has melted.

4. 4

   Dip the truffles

   Take the truffles out of the fridge and dip them into the chocolate one at a time.

5. 5

   Finish and set

   After dipping, scatter a few small pieces of stroopwafel crumbs over each truffle. Leave the chocolate to set completely before serving.

What are stroopwafel truffles?

Stroopwafels are Dutch wafer biscuits traditionally made from thin waffle layers with a caramel syrup filling. These truffles borrow that familiar caramel-and-wafer flavour, but turn it into a bite-sized sweet with a creamy centre and a chocolate shell.

Fine crumbs help the MonChou bind into a shapeable mixture, while caramel pieces add little pockets of chew. White chocolate gives the outside a sweet coating that sets around the chilled balls.

Nutrition and macros by portion

The nutrition label shows one serving as written: 198 calories, 3g protein, 23g carbs, 11g fat.

The stroopwafel crumbs and white chocolate provide most of the carbohydrates, while the chocolate and cream cheese contribute much of the fat. There is some protein from the cream cheese and chocolate, but these are mainly a sweet treat; pair a truffle with fresh fruit for a more varied dessert.

Getting the mixture right

Fine crumbs: process the stroopwafel until there are no large pieces, so the mixture holds together evenly.

Cream cheese: knead it through the crumbs until they come together like a soft dough. Add the caramel pieces after that, so they stay distinct in the mixture.

Shaping and chilling

Even balls: roll the mixture into similar-sized portions so they are straightforward to coat and serve.

Firm centres: chill the shaped truffles until they feel firm before dipping. This helps them keep their shape as they go into the melted chocolate.

Melting the white chocolate

Gentle heat: melt two-thirds of the chocolate in a bowl over simmering water, keeping the bowl above the water rather than letting it touch.

Finishing the melt: take the bowl off the pan before adding the rest of the chocolate, then stir until smooth. Keep water away from the chocolate, as even a little can make it seize.

Coating and finishing

One at a time: dip each chilled truffle into the chocolate, then let excess coating run off before setting it down.

Crumb topping: add a few small stroopwafel pieces while the coating is still unset, so they stick in place. Wait until the chocolate is completely firm before serving.

When to serve them

These truffles are rich and sweet, so they work well as small bites with coffee or tea, or as part of a mixed dessert platter.

For a more balanced plate, serve one or two alongside fresh fruit rather than making them the whole dessert.

Recipe notes & tips

• Use a mini chopper if you have one to get the stroopwafel crumbs very fine.
• Cut larger caramel cubes into small pieces so they are easier to mix through the dough.
• Chill the balls until firm before you start dipping them.
• Melt the chocolate gently over simmering water rather than letting the bowl touch the water.
• Keep a fork or dipping tool handy to lift each truffle from the chocolate.
• Add the crumb topping straight after dipping, before the chocolate sets.

Variations

• Dark chocolate coating: use dark chocolate instead of white for a less sweet outer layer.
• Milk chocolate coating: swap in milk chocolate for a familiar, creamy finish.
• Extra stroopwafel: press a few more small crumbs onto the top before the coating sets.
• Fine finish: roll the dipped truffles in extra fine stroopwafel crumbs while the chocolate is still soft.
• Smaller bites: shape the mixture into smaller balls for a dessert platter.

Common mistakes to avoid

• Coarse crumbs: the mixture may not bind evenly; process the stroopwafel until very fine.
• Large caramel pieces: they can make shaping awkward; cut them smaller before kneading them in.
• Soft centres: the balls may lose their shape when dipped; chill them until firm first.
• Overheated chocolate: it can become difficult to coat with; melt it gently over simmering water.
• Late topping: crumbs may not stick once the chocolate has set; add them right after dipping.
• Serving too soon: the coating may still be soft; wait until it has fully hardened.

How to store

Store the truffles in an airtight container in the fridge and eat them within about 4 days. Serve them chilled; reheating is not needed.

Frequently asked questions