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.

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.

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.

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

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.

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.