Franchise
Speculoos Cookie Truffles
A touch of tradition revisited: Rediscover the classic speculoos biscuits in a new and exciting way with our chocolate truffles.
Share
- 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)
- Put the cream and chocolate drops in a microwave-safe bowl. Microwave for a few seconds until the chocolate is melted.
- Add the speculoos spread to the bowl and stir. Let cool.
- 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.
- 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.
- Follow the instructions on the package to heat the fondue.
- 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.
- Drizzle the rest of the fondue over the truffles. Refrigerate for another 5 minutes, until chocolate is set.
- Keep the truffles in the refrigerator.
Products in this recipe
Other recipes
