Pistachio, Biscoff & Hazelnut Bonbons

Melt the white chocolate (250 grams) using a double boiler.

Transfer the melted white chocolate into a piping bag.

Place the pistachios in a food processor and grind finely. Add the pistachio spread and grind until smooth.

Transfer the pistachio paste into a piping bag.

Pipe a layer of the melted white chocolate into silicone molds and add the pistachio paste on top. Then pipe another layer of white chocolate on top.

Place the silicone molds in the freezer for 45-60 minutes, or until the chocolate has completely hardened.

Melt the white chocolate (225 grams) using a double boiler.

Place the tea biscuits in a food processor and grind finely.

Combine the melted white chocolate with the finely ground tea biscuits and Biscoff paste in a deep bowl and mix well.

Transfer the chocolate-cookie mixture into a piping bag.

Pipe the chocolate-cookie mixture into silicone molds. Place the silicone molds in the freezer for 45-60 minutes, or until the chocolate has hardened.

Melt the white chocolate (200 grams) using a double boiler.

Place the roasted hazelnuts in a food processor and grind finely.

Combine the melted white chocolate with the finely ground hazelnuts and hazelnut paste in a deep bowl and mix well.

Transfer the chocolate-hazelnut mixture into a piping bag.

Pipe the chocolate-hazelnut mixture into silicone molds. Place the silicone molds in the freezer for 45-60 minutes, or until the chocolate has completely hardened.

Remove the pistachio bonbons from the silicone molds and garnish them with lines of white chocolate and chopped pistachios.

Remove the Biscoff bonbons from the silicone molds. If there is a hole in the middle, fill it with melted chocolate before filling it with the Biscoff spread.

Remove the hazelnut bonbons from the silicone molds. Fill with hazelnut spread and sprinkle chopped hazelnuts on top.