Make the ganache

• Heat the heavy cream in a saucepan almost to a boil.
• Add the white chocolate pieces and let sit for 1 minute.
• Mix until smooth.

Add the cookies

• Transfer the white chocolate ganache to a deep bowl.
• Add the crumbled Biscoff cookies and mix until combined.

Chill the mixture

• Cover the chocolate mixture and place it in the freezer until firm.

Shape the balls

• Take portions of 18 g each.
• Squeeze the mixture first, then roll it into a ball between your palms.

Melt the coating chocolate

• Melt the white chocolate using a double boiler.
• Transfer the melted white chocolate to a small, deep bowl.

Dip and finish

• Dip the chocolate-Biscoff balls into the melted chocolate.
• Place them on a sheet of parchment paper and repeat the process.
• Garnish with Biscoff cookies.