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Speculoos Truffles

Prep
10 min
Total
10 min
Makes
32 mini truffles

Ingredients

  • 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.

From German Pastry Chef. Full recipe with photos: germanpastrychef.com/recipes/speculoos-truffles/