Biscoff Bonbons With White Chocolate

Speculoos bonbons Kookmutsjes

Prep Time

Porties

Serveert 24

Niveau

Medium

Enjoy these homemade speculoos bonbons, filled with creamy white chocolate and crunchy Biscoff cookies!

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Porties:
FILLING
75 ml heavy cream
200 g white chocolate
150 g Biscoff cookies
COATING
150 g white chocolate
GARNISH
Biscoff cookies

Enjoy these homemade speculoos bonbons, filled with creamy white chocolate and crunchy Biscoff cookies!

Stappenplan


1

Heat the heavy cream (75 ml) almost to a boil. Then add 200 grams of white chocolate pieces and let it sit for 1 minute. Mix until smooth.

2

Transfer the white chocolate ganache to a deep bowl. Add the crumbled Biscoff cookies and mix until combined. Place the chocolate mixture covered in the freezer until firm.

3

Remove the chocolate mixture from the freezer and take a portion of 18 grams each. Squeeze the mixture first and then roll it into a nice ball between your palms.

4

Melt the white chocolate (150 grams) using a double boiler.

5

Transfer the melted white chocolate to a small, deep bowl. Dip the chocolate-Biscoff balls into the chocolate and then place them on a sheet of parchment paper. Repeat this process.

6

Transfer the remaining chocolate to a piping bag. Garnish the bonbons with lines of the chocolate and sprinkle some crumbled Biscoff cookie crumbs on top. Let the bonbons set.

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Ingrediënten


Porties:
FILLING
75 ml heavy cream
200 g white chocolate
150 g Biscoff cookies
COATING
150 g white chocolate
GARNISH
Biscoff cookies