Skip to content
German Pastry Chef, home

Chocolates and Pralines

Speculoos Truffles

by SweetsSoulDreams

Small round white chocolate truffles rolled in speculoos cookie crumbs

4.8 (39)out of 5, 39 ratings

Go to recipePrint
Prep
10 min
Total
10 min
Makes
32 mini truffles

I love them small and round, one little bite in your mouth. Really mini and dainty. In an airtight container these truffles keep for about 2 to 3 weeks in the fridge, IF they last that long. PS: They don't only taste great with speculoos cookies at Christmas, they are also a treat with delicate butter cookies on the Easter table.

Ingredients

Makes 32 mini truffles

  • 3 ½ oz100 gwhite couverture chocolateChocolate with a high cocoa butter content that melts smoothly for coating and glazing. In the US use good-quality baking chocolate bars or couverture wafers (not chocolate chips); in the UK, couverture chocolate or a good-quality cooking chocolate bar.
  • 2 to 2 ½ oz60 to 70 gspeculoos cookiesThin, crisp spiced shortbread cookies. In the US use speculoos cookies such as Biscoff; in the UK, speculoos biscuits such as Biscoff.
  • 2 tbspheavy creamGerman cream for whipping has about 30 to 32 percent fat. In the US use heavy cream or heavy whipping cream; in the UK, whipping cream (double cream also works but whips faster, so watch it).
  • pinchsalt

Method

  1. Roughly chop the couverture chocolate and melt it with the cream and the pinch of salt in a heatproof bowl set over a pan of simmering water, over medium heat. This takes about 5 minutes.

  2. In the meantime, put the speculoos cookies in a freezer bag and crush them with a rolling pin, or grind them in a blender. (The freezer bag and rolling pin are definitely more fun.)

  3. Once the chocolate has melted, add 1 ¾ oz (50 g) of the crushed speculoos cookies and mix well. Transfer everything to a small bowl and chill for about 1 hour. I left mine outside (and forgot about it overnight, ahem), and the mixture was none the worse for it.

  4. After chilling, scoop out about 1 tsp (5 g) of the mixture with a small spoon and roll it into a marble-size ball, then roll it in the remaining crushed speculoos cookies.