Slowly melt the white chocolate with the cream in a saucepan.
Stir in the 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 white chocolate immediately afterward and place the finished rolled ball in a chocolate paper mold.
Please note that all my recipes are developed and tested in metric grams. I recommend using digital scales for more accurate results. I provided a conversion to US customary in the recipe, but please note that I haven't tested it using this method.
TIPThe 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.
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