Biscoff balls are one of the quickest holiday treats you can make: crushed speculoos cookies and a spoonful of cream cheese, rolled into balls and dipped in crisp chocolate.
Speculoos (Spekulatius in German) are spiced Christmas cookies popular in Belgium, the Netherlands and Germany, and Biscoff is the best-known brand in the US. Blended into fine crumbs and bound with cream cheese, they turn into a soft, spicy dough that needs no oven. After a short stint in the freezer, the balls are dipped in melted milk chocolate, striped with dark chocolate and topped with a mini gingerbread cookie for a festive look.
Ingredients
For the balls
- 7 oz (200 g) speculoos cookies (such as Biscoff)
- 1 to 2 tablespoons cream cheese
For coating and decorating
- 5 1/4 oz (150 g) milk chocolate couverture or melting chocolate
- 1 3/4 oz (50 g) dark chocolate
- 20 mini gingerbread cookies
Instructions
- Put the speculoos cookies in a food processor and blitz them into fine crumbs. Alternatively, seal them in a zip-top bag and crush them with a rolling pin.
- Transfer the crumbs to a bowl, add 1 to 2 tablespoons of cream cheese and work it in thoroughly with your hands into a firm, moldable mixture.
- Take small portions of about 12 g (under 1/2 oz) from the mixture and roll them in your palms into neat little balls.
- Arrange the balls on a plate and put them in the freezer for 15 minutes to firm up.
- Meanwhile, melt the 5 1/4 oz (150 g) of milk chocolate in a double boiler or in the microwave.
- Using a fork, dip each chilled ball into the melted chocolate, let the excess drip off and set the balls on a baking sheet lined with parchment paper.
- Melt the 1 3/4 oz (50 g) of dark chocolate, fill a piping bag with it and pipe decorative stripes over each ball.
- While the chocolate is still liquid, gently press a mini gingerbread cookie onto the top of each ball.
- Let the balls set at room temperature or in the refrigerator until the chocolate is completely hard.
Video Recipe
Tips for Perfect Biscoff Balls
- Crush the cookies to a really fine crumb. Large pieces make the balls harder to shape and dip.
- Use a quality couverture or melting chocolate. It sets with a shine and a crisp bite.
- If the mixture is too crumbly to roll, work in a little more cream cheese, a teaspoon at a time.
- Keep the balls cold while you dip them, so they hold their shape in the warm chocolate.
Frequently Asked Questions (FAQ)
How should I store Biscoff balls, and how long do they last?
Keep them in an airtight container in a cool place or in the refrigerator, where they stay fresh and crisp for 1 to 2 weeks. Because of the cream cheese, the refrigerator is the safer choice.
What chocolate is best for coating?
Good-quality melting chocolate or couverture is ideal. It sets with a glossy finish and a pleasant crunch when you bite into it.
Can I use Biscoff spread instead of cream cheese?
The original recipe uses cream cheese as the binder. We have not tested other binders, so if you try a spread, add it a little at a time until the mixture holds together.
Can I make them ahead for a Christmas party?
Yes. They keep for 1 to 2 weeks, so you can make them a few days ahead and keep them chilled until serving.
What can I use instead of mini gingerbread cookies?
Any small cookie or a few chocolate sprinkles works as a topping.
The recipe is based on a version by Alexandras Food Lounge, adapted by the We Cook With Love team.
RATE THIS RECIPE
