I recently had the pleasure of chowing down on copious amounts of delicious dim sum with one of my favorite fellow food bloggers, IronStef! The reason for this joyful dining event? It was IronStef’s birthday!
Truth be told, I don’t need a reason to go out for dim sum — or any meal with my food blogging friends for that matter — but helping Steph celebrate her birthday is a fabulous reason nonetheless. And of course, since we’re talking about IronStef here — Ms. “Queen of the Balls” herself — I had to bring along a little sumpin’, sumpin’ to the party … and I knew exactly what “ball” I was going to make for the birthday girl.
If you saw my post last week, you know that I recently met the awesome Deb Perelman of Smitten Kitchen fame … and you know that I’ve already compiled a list of Smitten Kitchen recipes I’m planning to make. One such recipe? Buckeyes!
Traditionally made with peanut butter and coated in milk or dark chocolate, buckeyes are the perfect ball-shaped sweet treat. So, did I go the traditional route? Of course not.
In place of the peanut butter, you’ll find Biscoff spread, a delightful peanut butter-like spread made from ground Biscoff cookies. Never had a Biscoff cookie? Umm, I hate to tell you this, but, you’re missing out. Similar to a gingersnap, Biscoff cookies are light, crisp, and bursting with the flavors of cinnamon, brown sugar, and a hint of caramel. I heart them.
In addition to the amazingness that is Biscoff spread, I added chocolate graham cracker crumbs (versus the traditional honey graham cracker crumbs), a hit of high-quality cocoa powder (not found in the original recipe), and dipped them in white chocolate (instead of milk or dark). The result? Yeah, I did good … and I hope IronStef loved them as much as The Chef and I did!
Adapted from Smitten Kitchen
- 1/4 cup cream cheese, softened
- 1 cup chunky Biscoff spread
- 1 cup chocolate graham cracker crumbs (from about 9 chocolate graham crackers)
- 2 cups confectioners’ (powdered) sugar
- 8 tablespoons (1 stick) salted butter, melted and cooled
- 1/2 teaspoon high-quality cocoa powder
- 8 ounces white chocolate, roughly chopped
1. In the bowl of an electric mixer, beat the cream cheese and Biscoff spread together until combined. Add the chocolate graham cracker crumbs and beat for 10 seconds. Add the powdered sugar, butter, and cocoa powder; mix together, starting at the lowest speed and increasing until the ingredients are combined. Scrape down sides of the bowl, then mix again until everything is thoroughly combined.
2. Line a large baking sheet with parchment paper. Roll the prepared Biscoff mixture into 1-inch balls, using slightly more than one tablespoon’s worth of filling for each ball, until all of the mixture is used. Place rolled balls on to the prepared baking sheet.
3. In a small microwave-safe glass bowl, melt the white chocolate for 45 seconds. Using oven mitts, remove the bowl from the microwave, stir the chocolate, then continue to microwave in 10 second increments, stirring in between each, until the chocolate is completely liquid and smooth.
4. Using a small fork or skewer, dip one Biscoff ball into the white chocolate and roll around until most of the ball is thoroughly coated, making sure to leave the top portion of the ball uncoated. Return chocolate-coated ball to the parchment-lined baking sheet. Repeat until all balls are coated.
5. Chill the chocolate-coated balls in the refrigerator until set, approximately 30 minutes.
Makes 30 buckeyes.
NOTES: First, I used the chunky Biscoff spread in my version, but you could use the smooth one as well. I also used Askinosie cocoa powder. If you can get your hands on it — or any high quality cocoa powder — it’s worth it. Finally, I used Baker’s white chocolate squares for my coating.
Now, a few tips on coating the buckeyes … Smitten Kitchen says it best in her post, “Play around with a few practice pieces; I found it easiest to stick the skewer in the side, angle the bowl I was using towards it, and make sure it became submerged as I rolled the candy around. But don’t fuss too much; even the “ugly” ones won’t go to waste.”
I found Deb’s skewer method to work the best as well, and I also learned to get a good coating of white chocolate on the buckeyes on the first dip … I tried recoating some a second time and found that it was too much white chocolate. Happy coating … and enjoy my Biscoff buckeye “balls!”