Biscoff bonbons with Knafeh

Melt 150 grams of white chocolate using a double boiler.

Melt 20 grams of Biscoff paste in a saucepan over low heat and put it in a piping bag.

Pipe some lines of Biscoff paste over the silicone mold and pour a layer of melted white chocolate over it. Place the mold in the refrigerator until the chocolate is firm.

Chop the kataifi into small pieces. Heat the butter in a frying pan over medium heat, add the kataifi, and fry until golden brown. Reduce the heat to low and add 175 grams of Biscoff paste. Mix well and let it cool.

Put the Biscoff mixture into a piping bag.

Melt the remaining 150 grams of white chocolate using a double boiler. Spread the Biscoff mixture over the firm white chocolate. Add the melted white chocolate and spread it evenly. Place in the refrigerator for the chocolate to set.