Baileys Salted Caramel and Speculoos Balls

Prep Time:1

Chilling:4

Total Time:5

Equipment

Ingredients

1 ½ cups White chocolate
¼ cup Heavy cream
3 tbsp Baileys Salted Caramel
1 cup Speculoos
¼ cup White chocolate grated

Metric - US Customary

Instructions

Chop 1 cup Speculoos very finely with your chopper.
1 cup Speculoos
Empty the crumbs into a sealable mixing bowl.
Slowly melt 1 ½ cups White chocolate with ¼ cup Heavy cream in a saucepan.
1 ½ cups White chocolate, ¼ cup Heavy cream
Stir in 3 tbsp Baileys Salted Caramel.
3 tbsp Baileys Salted Caramel
Combine the liquid mixture with the grated speculoos and stir well.
Close the lid and place the bowl in the fridge.
Chill the mixture for at least 4 hours.
Grate the chocolate just before the 4 hours cooling time is over.
Take the mixture out of the fridge and cut out small pieces with a teaspoon.
Form balls by rolling the cut-out mixture between your hands.
Roll the balls in the grated ¼ cup White chocolate immediately afterward, and place the finished rolled ball in a chocolate paper mold.
¼ cup White chocolate

Notes

TIP

The consistency of the mass is somewhat moist and "slushy." I quite like that. Although you then have to serve these delicacies chilled. If you don't like such soft consistency, you can change the order of preparation a bit. This way, you get a slightly "drier" and more stable result. In terms of taste, this hardly changes anything.

You also melt the white chocolate with the cream and then stir in the Baileys salted caramel for this variation. Immediately afterward, chill the mixture for 4 hours and NOT add the speculoos crumbs. Here, the crumbs get mixed in AFTER the 4 hours of chilling.

Nutrition

Servings: balls

Calories: 67kcal

Author: Nora