Biscoff White Chocolate Hearts
White chocolate meets Biscoff cookie butter, to make this delectably sweet and creamy chocolate treat. If you like the flavor of speculoos cookies, then you will love these little dessert bites. They are subtly spiced, and the taste has a little warmth like that of brown sugar. Incredibly simple to make, these Biscoff White Chocolate Hearts take only a few minutes to make, with just 4 ingredients.
Heart shaped silicone molds work great, but you could use any shape for this super easy recipe. Drizzled with a little white chocolate, these small treats will most definitely satisfy your sweet craving! To learn about other recipe variations, visit the Pimp My Recipe section in my Blog Comments & Tips below.
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RECIPE
(Check out our Step by Step Instructions below the recipe card.)
Recipe Updated: 3/30/22
BISCOFF WHITE CHOCOLATE HEARTS
Ingredients
Instructions
- Place chocolate chips (or chopped white chocolate) in a medium heat proof mixing bowl. Reserve 1-2 pieces of chocolate to help temper the chocolate (see Note #1), and set aside. Measure cookie butter and sea salt, and set aside.
- Add 1 inch of water to the bottom of a double boiler (or sauce pan for make-shift double boiler), and bring to a boil. Turn heat to low so water is barely at a simmer. Place the bowl of chocolate chips (or chopped chocolate) on top of the double boiler and allow chocolate to melt undisturbed for about 2 minutes (about 60 seconds for chopped chocolate). Stir with a silicone spatula until chips are almost melted. Remove bowl from heat, and stir until completely melted (see #1 Note).
- Quickly add the cookie butter and salt, and stir to combine. Add vanilla and stir. Once fully combined, immediately move to the next step.
- Place Heart Shaped Silicone Molds (12) on a small baking sheet. While chocolate is still hot, pour mixture into molds, and evenly distribute until each heart is about ¾ full. Using the tip of a small teaspoon, swirl the chocolate to remove any air bubbles, and push the chocolate into the edges of each mold. Refrigerate uncovered for 2 hours (or overnight - see Note #2) until fully solid.
- Using protective gloves, pop out each chocolate from the bottom of the mold (avoid handling the chocolate as much as possible). Place hearts flat side down on a flat surface (large plate or cutting board). Melt 1 tablespoon white chocolate chips (or chopped chocolate) in microwave, and stir until fully melted. To temper the chocolate, add a single chocolate chip, and stir until silky smooth. Quickly drizzle the melted chocolate with the tip of a spoon onto each heart in a zigzag fashion. Refrigerate uncovered until solid (about 30 minutes), and transfer to a serving plate. When ready to eat, remove from the fridge, and let rest uncovered for about 5 minutes (10 minutes maximum) before enjoying!
Notes
- If you are using chopped chocolate, to reduce the chance of seizing, keep your burner on low while melting. To help temper the chocolate, reserve 1 or 2 pieces of chocolate, and add to the melted chocolate when it’s almost fully melted. Continue to gently stir and scrape the bowl until all chocolate is fully melted. For chocolate chips, if chocolate begins to seize up when you remove the bowl from the heat, simply return it to the double boiler (keep the heat off), and gently stir until chocolate is smooth.
- If refrigerating overnight, cover the molds with plastic wrap after 2 hours.
- If you have enough silicone molds (any shape will work), this recipe can easily be doubled to make 24.
- Store refrigerated.
Nutrition Facts
Calories
116.13Fat (grams)
7.09Sat. Fat (grams)
3.41Carbs (grams)
12.41Fiber (grams)
0.03Net carbs
12.38Sugar (grams)
11.10Protein (grams)
1.08Sodium (milligrams)
48.26Cholesterol (grams)
3.12Nutritional information provided is strictly an estimate and will vary based on ingredient brands and cooking methods.
Step by Step Instructions
PREPARATION
Organize all your tools and ingredients before you begin. Getting all your ingredients in one place at the beginning will shorten your prep time.
Note: For the right level of chocolate sweetness, see the Pimp Our Recipe section in our Blog Comments & Tips below for best brand of white chocolate to use in this recipe,
STEP 1
When working with melted chocolate you have to work fast. It’s important to measure out all your ingredients in advance, so they are ready to add to the chocolate at the right time. Place 1 cup white chocolate chips (or 6 ounces block white chocolate, chopped) in a heat proof mixing bowl, and set aside (see Note below). Measure ⅓ cup Biscoff cookie butter. Add ⅛ tsp sea salt on top of the cookie butter, and set aside.
Note: If using a block of white chocolate, I recommend weighing the chocolate (digital kitchen scale), as this will provide a more accurate ratio between the white chocolate and the cookie butter. If you don’t have a scale, refer to the ounces on the package of chocolate. If you are using chopped chocolate, to help temper the chocolate and reduce the chance of seizing, reserve 1 or 2 pieces of chocolate, and add to the melted chocolate when it’s almost fully melted.
STEP 2
Add 1 inch of water to the bottom of a double boiler (or sauce pan for a make-shift double boiler), and bring to a boil. Turn heat to low, so water is barely at a simmer. Place the bowl (see Note below) of chocolate chips (or chopped chocolate) on top of the double boiler. Allow chocolate to melt undisturbed for about 2 minutes (about 60 seconds for chopped chocolate). Stir with silicone spatula, and continue to stir and scrape the bottom and sides of the bowl frequently. When chocolate is almost completely melted, turn off the heat, and immediately remove the bowl from the heat.
Note: I’ve also used this stainless steel melting pot bowl, which works great!
STEP 3
Place the bowl on the counter, and continue to stir until completely melted (see Note below). While the chocolate is still hot, quickly add the cookie butter and salt, and continually stir to combine. Add ⅛ tsp pure vanilla extract, and stir. Once fully combined, immediately move to the next step.
Note: If you are using chopped chocolate, to help temper the chocolate and reduce the chance of seizing, add 1 or 2 pieces of chocolate to the melted chocolate when it’s almost fully melted. Continue to gently stir and scrape the bowl until all chocolate is fully melted. For chocolate chips, if chocolate begins to seize up when you remove the bowl from the heat, simply return it to the double boiler (keep the heat off), and gently stir until chocolate is smooth.
STEP 4
Before filling the molds, place Heart Shaped Silicone Molds (12 hearts) on a baking sheet. This will make it easier to transfer to the refrigerator. While chocolate is still hot, pour mixture into molds, and evenly distribute until each heart is about ¾ full (see Note below). Using the tip of a small teaspoon, swirl the chocolate to remove any air bubbles, and to push the chocolate into the edges of each mold. Refrigerate uncovered for 2 hours (or overnight) until fully solid. If refrigerating overnight, cover the molds with plastic wrap after 2 hours.
Note: To end up with less spillage, you can use a small spoon to pour chocolate mixture into each section of the molds. It’s obvious I did not during this photo shoot!
STEP 5a
Remove trays from the fridge. Using protective gloves to remove the chocolates, pop each one out from the bottom of each mold (avoid handling the chocolate as much as possible). Place hearts flat side down on a flat surface (large plate or cutting board). Place 1 tablespoon white chocolate chips (or chopped chocolate) in a small microwave safe bowl, then microwave for 30 seconds (then in 15 second increments, if needed), stirring in between until melted. To temper the chocolate, add a single chocolate chip, and stir until silky smooth.
STEP 5b
Quickly drizzle the melted chocolate with the tip of a spoon onto each heart in a zigzag fashion. Refrigerate uncovered until solid (about 30 minutes), and transfer to a serving plate. When ready to eat, remove from the fridge, and let rest on the counter for about 5 minutes (10 minutes maximum) before enjoying!
SERVING & STORING
When ready to eat, remove from the fridge, and let rest uncovered for about 5 minutes (10 minutes maximum) before enjoying!
Although we feel you will get the best flavor from letting it rest for 5-10 minutes at room temp, you can also enjoy this treat right out of the fridge! White chocolate is a bit softer than dark, and the fat content from the cookie butter softens the chocolate.
Store refrigerated in an airtight container or Ziploc freezer bag, separating layers with parchment paper.
Notes:
If you have enough silicone molds (any shape will work), this recipe can easily be doubled to make 24.
HOW TO VIDEO
How to Make these Super Easy, Sweet Treats!
Blog Comments & Tips
Delightfully sweet & creamy!
These little white chocolate gems are deliciously sweet, and the hearts are so adorable, they are hard to resist! If you love Biscoff cookies (i.e., speculoos cookies, AKA: those great cookies that are served as a snack on Delta Airlines), then you will love the fact that I used Biscoff cookie butter in this recipe.
I tested this recipe with various types of white chocolate. Since the taste of white chocolate varies from brand to brand, we discovered that it’s really more of a personal taste. The result? You should use whatever brand of white chocolate you prefer. That being said, below are some factors to consider.
When melting chocolate for a recipe, I always recommend using good quality chocolate bars or wafers. Much to my surprise, white chocolate chips worked really well for this specific recipe. It also shaved off about 5-10 minutes of preparation time, since we eliminated having to chop chocolate. That officially makes this a quick and easy recipe!
Next on my list of fixes from the first few versions of this recipe, was to tackle the sweetness factor. Unlike my Chocolate Peanut Butter Delights, these Biscoff White Chocolate Hearts are very sweet. White chocolate by nature is sweeter than dark chocolate. I found that within the white chocolate chips category, Ghirardelli Classic White Chocolate Chips had the best flavor; however, their chocolate is much sweeter than our favorite chocolate chip brand, Guittard. Guittard Choc-au-Lait Gourmet White Baking Chips (aka: Guittard Vanilla Milk Chips) are a more neutral flavor of white chocolate, and much less sweet than Ghirardelli.
Since Biscoff Cookie Butter is also a bit sugary, my first test runs were almost cloyingly sweet. I adjusted the ratios and settled on the right blend of ingredients. My favorite version used a 50/50 split between Ghirardelli Classic White Chocolate Chips and Guittard Vanilla Milk Chips. As previously mentioned, you will get the best results for you if you select according to your sweet level preference.
How do you ensure the best results from this recipe?
My 5 tips to making great White Chocolate Biscoff Hearts:
Use high quality chocolate. If you want a glossier finish on these chocolate treats, use block chocolate and chop it.
Keep your burner on low. The water in your double boiler should be at a low simmer to prevent the hot water from hitting the bottom of the chocolate bowl. And, don’t let any steam, or water droplets hit the chocolate!
When melting, don’t overheat your chocolate. Remove it from the heat just before all the pieces have melted, and continue to stir. Otherwise, your chocolate might seize up.
Once the chocolates have chilled and solidified, avoid handling the chocolates, as much as possible.
Keep the chocolates refrigerated for up to 5 days. When ready to eat, just keep them at room temperature for no more than 5 minutes (10 minutes maximum). Otherwise, they will melt in your hands.
Have any dietary preferences that won’t quite work with our recipe? It’s time to customize and Pimp My Recipe.
Pimp My Recipe:
Make it Sweeter: Use 6 ounces Ghirardelli Classic White Chocolate Chips.
Make it Less Sweet: Use 6 ounces Guittard Vanilla Milk Chips.
Make it Just Right: Yes, like Goldilocks and the Three Bears! Use a 50/50 split of both brands. Use 3 ounces Ghirardelli Classic White Chocolate Chips, and 3 ounces Guittard Choc-au-Lait Gourmet White Baking Chips (aka: Guittard Vanilla Milk Chips). You get the flavor, plus the balance of sweetness in both!
Enjoy and let us know what you think by commenting below, rating our recipes, subscribing, following, and liking us on Pinterest, Instagram, and YouTube! Don’t forget to subscribe to get updates on new recipes and tips & tricks.
Happy Cooking!
Mich
Footnote: Remember, to keep your heat on low so you don’t overheat your chocolate. Otherwise, it will seize up!
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