Chocolate-Speculaas Balls
20 min
For 70 servings
For the balls
- 200 gwhite couverture
- 200 gdark chocolate couverture
- 150 mlcream
- 300 gspiced speculaas biscuits
- 0,5 tspcinnamon
For rolling and decorating
- 50 gcocoa powder
- 50 gchocolate sprinkles
- 50 galmonds
shopping list
This recipe is on the shopping list for 2 .
Directions
For the balls
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.
For rolling and decorating
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.
