These Biscoff Bonbons are made of a popular caramelized biscuit spread, combined with delicious hazelnuts, and caramel chocolate, handcrafted for Eid, and it was so good!
INGREDIENTS
These Biscoff Bonbons are made just of 5 ingredients
- Biscoff biscuits (caramelized biscuits from ALDI)
- Biscoff spread (caramelized spread from ALDI)
- Cream Cheese
- Chopped Hazelnuts
- White Chocolate
INSTRUCTIONS
Firstly break white chocolate in the bowl into small pieces and add 1 spoon of Biscoff Caramelized spread. Melt in microwave for 1 minute and stir between once. You will get dreamy caramel chocolate!
Spoon this caramel chocolate spoon into each mould of your cake silicone mould, which makes in total of 12 bonbons. Transfer into the freezer and let it sit for a good 20 minutes.
Meanwhile, get ready for our filling. Remove caramelized Biscoff biscuits from the packaging and put them into the food processor, crush them until all is well done. In a medium bowl combine those Biscoff biscuits, add chopped hazelnuts, cream cheese and some Biscoff spread. Mix until everything is well incorporated.
Remove the mould from the freezer, and fill the moulds with Biscoff filling. Press filling gently into moulds, and use a spoon to flatten the surface on the top of the candy.
Lastly, remove bonbons from moulds one by one. First, gently separate the edges and then press and pop out bonbon out of the silicone mould carefully.
Fill the center with a caramelized Biscoff spread using a piping bag. (microwave Biscoff jar for 30 seconds first)
Enjoy chilled, and store in an air-tight container in the fridge for up to one week.
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Biscoff Bonbons
These Biscoff Bonbons are made of a popular caramelized biscuit spread, combined with delicious hazelnuts, and caramel chocolate, handcrafted for Eid, and it was so good!
Biscoff Bonbons makes 12 candies
Caramelized chocolate
Decorate
Instructions
-
Firstly break white chocolate in the bowl into small pieces and add 1 spoon of Biscoff Caramelized spread. Melt in microwave for 1 minute and stir between once. You will get dreamy caramel chocolate!
-
Spoon this caramel chocolate spoon into each mould of your cake silicone mould, which makes in total of 12 bonbons. Transfer into the freezer and let it sit for a good 20 minutes.
-
Meanwhile, get ready for our filling. Remove caramelized Biscoff biscuits from the packaging and put them into the food processor, crush them until all is well done. In a medium bowl combine those Biscoff biscuits, add chopped hazelnuts, cream cheese and some Biscoff spread. Mix until everything is well incorporated.
-
Remove the mould from the freezer, and fill the moulds with Biscoff filling. Press filling gently into moulds, and use a spoon to flatten the surface on the top of the candy.
-
Lastly, remove bonbons from moulds one by one. First, gently separate the edges and then press and pop out bonbon out of the silicone mould carefully.
-
Fill the center with a caramelized Biscoff spread using a piping bag. (microwave Biscoff jar for 30 seconds first)
-
Enjoy chilled, and store in an air-tight container in the fridge for up to one week.
