Speculoos balls

Name: Speculoos balls
Cook time: 45 min
Total time: 45 min
Yield: 30
Ingredients: 250 g Specula biscuits; 1 Organic Orange; 200 g Peanut cream; 200 g Dark chocolate; 5 g Coconut oil (e.g. palm oil); 7-10 Tbsp Sea salt; 7-10 Tbsp Freezer bag

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

For the fine chocolate balls with a heart of speculoos and peanut cream the oven is simply left out

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 30

250 g Specula biscuits
1 Organic Orange
200 g Peanut cream
200 g Dark chocolate
5 g Coconut oil (e.g. palm oil)
7-10 Tbsp Sea salt
7-10 Tbsp Freezer bag

Directions

1
Put the biscuits in a freezer bag, seal it and crush them finely with a rolling pin. Mix the cookie crumbs, orange peel and peanut cream. Form approx. 30 balls with moistened hands. Put them in a cool place for about 1 hour.
2
Break chocolate into pieces. Melt with coconut oil in a hot water bath. Cover the balls with chocolate one after the other, preferably with the help of a praline fork. Drain a little and place on a fine (praline) grid. Allow to dry a little and sprinkle with sea salt. Leave to dry completely.