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 tablespoon Baileys Salted Caramel.
3 tablespoon 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