Recipes| Little Sweet| Speculoos Cookie Truffles

Speculoos Cookie Truffles

A touch of tradition revisited: Rediscover the classic speculoos biscuits in a new and exciting way with our chocolate truffles.

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  • 30 ml (2 tbsp.) cooking cream
  • 175 g (about 1/3 lb) Original Milk Chocolate Drops
  • 80 ml (1/3 cup) speculoos spread (like Lotus Biscoff)
  • 2 speculoos cookies
  • 1 Original Dark Fondue can (215 g)
  1. Put the cream and chocolate drops in a microwave-safe bowl. Microwave for a few seconds until the chocolate is melted.
  2. Add the speculoos spread to the bowl and stir. Let cool.
  3. Roll into 16 balls using about 15 ml (1 tbsp.) for each, then place them on a sheet pan lined with parchment paper. Refrigerate for 15 minutes.
  4. Meanwhile, place the cookies in an airtight bag. Remove the air from the bag and seal. Using a rolling pin, crush the cookies into crumbs.
  5. Follow the instructions on the package to heat the fondue.
  6. Pour the fondue into a bowl. Using a fork, dip the balls in the fondue, then place them on the sheet pan. Immediately sprinkle with cookie crumbs. Refrigerate for 5 minutes, until chocolate is set.
  7. Drizzle the rest of the fondue over the truffles. Refrigerate for another 5 minutes, until chocolate is set.
  8. Keep the truffles in the refrigerator.
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