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Chocolate-Speculaas Balls

Chocolate-Speculaas Balls

20 min
For 70 servings
  • 200 gwhite couverture
  • 200 gdark chocolate couverture
  • 150 mlcream
  • 300 gspiced speculaas biscuits
  • 0,5 tspcinnamon
  • 50 gcocoa powder
  • 50 gchocolate sprinkles
  • 50 galmonds

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This recipe is on the shopping list for 2 .

Directions

multi-purpose blade
whisk
processor
Chop the couvertures separately with the bamix® processor. Then, slowly melt each with 75 ml cream in a hot bain marie. Stir the 2 chocolate-cream mixtures separately with the bamix® whisk until smooth. Finely chop the almonds with the bamix® processor and set aside for coating. Finely chop the speculaas biscuits in portions using the bamix® processor. Place 50 g of the crumbs to the side for coating. Using the bamix® multi-purpose blade, stir half of the crumbs with the cinnamon into the respective chocolate cream mixes until well-mixed. Cover with cling film and leave to set for at least one hour in the fridge.
After that, cut out small portions with a spoon and, with wet hands, form balls of about 10 to 15 g each. To coat, roll the balls in cocoa powder, speculaas crumbs, chocolate sprinkles or chopped almonds as desired. Keep the balls refrigerated in a tin.

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