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Place chocolate and Biscoff spread in a heatproof bowl and microwave in 30-second increments, stirring between each, until melted and smooth. Cover and place in the fridge until set, at least 2 hours.
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Place coconut in a small bowl and set aside. Take chocolate mixture out of the fridge. Using an ice cream scoop, spoon, or melon baller, scoop out a section and form into 1-inch (2 ½ cm) balls with your hands. Roll each ball in coconut.
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Store truffles in the fridge in an airtight container. Take them out of the fridge 15 minutes before serving so they'd be soft.
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Truffles keep well in the fridge for up to a week, or in the freezer for a month. To thaw, leave them in the fridge overnight.