Christmas Baking
Biscoff Balls: Chocolate-Coated Speculoos Truffles With Just 5 Ingredients and No Baking
No-bake speculoos cookie balls bound with cream cheese, dipped in milk chocolate, striped with dark chocolate and topped with a mini gingerbread cookie.
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.
- Crush the cookies very finely so the balls hold together.
- Freeze the balls for 15 minutes before dipping.
- Store in an airtight container for 1 to 2 weeks, preferably in the refrigerator.