Ingredients

• 75 ml heavy cream
• 200 g white chocolate
• 150 g Biscoff cookies
• 150 g white chocolate
• Biscoff cookies

Instructions

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.