Simple Speculaas truffles, made with Speculaas cookies, white chocolate, and almonds. A no-bake dessert, made in no-time, and very delicious. Since Spekulaas cookies are loaded with a lovely combination of rich, warm flavors this is the perfect winter recipe!
I just love Speculaas cookies. They are full of rich and warm spices that are perfect for winter and autumn. Cinnamon, clove, nutmeg, no wonder they are so appealing, especially in the winter months. A warm cup of tea (or mulled wine), a jar full of Speculaas, and a good movie, the best entertainment for cold winter evenings. If you love Speculaas cookies, then this is a perfect recipe for you, so keep reading !!!
For the truffles, you will need Speculaas cookies, white chocolate, heavy cream, ground almonds, vanilla extract, and ground cinnamon.
Finely ground Speculaas cookies in a food processor or using a ziplock bag and rolling pin. In a small saucepan, pour heavy cream and heat until hot (do not let it boil). In the meantime chop the white chocolate and put it in hot cream. Leave for about 5 minutes to melt and mix until smooth and creamy. Leave a small portion of the ground cookies on the side, and the rest, with ground almonds, vanilla and cinnamon, mix in a mixture of cream and chocolate and mix well to get all well blended. Put it in the refrigerator for 2 h. Then using a teaspoon (or cookie scoop) shape the balls (my size was about 2-2.5 cm (1 inch) and roll into the remaining ground cookies.
Do you give edible gifts ?!
I do often, so these truffles, wrapped in cellophane, with a red bow and a beautiful dedication, are a beautiful gift.
Happy baking,
Mihaela
Speculaas Truffles
Ingredients
- 200 grams white chocolate (7 oz)
- 50 grams heavy cream (1/4 cup)
- 150 grams Speculaas cookies (5.3 oz)
- 50 grams ground almonds (1/2 cup)
- 1 teaspoon vanilla
- 1 teaspoon ground cinnamon
Instructions
- Finely ground Speculaas cookies in a food processor or using a ziplock bag and rolling pin.
- In a small saucepan, pour heavy cream and heat until hot (do not let it boil).
- In the meantime chop the white chocolate and put it in hot cream. Leave for about 5 minutes to melt and mix until smooth and creamy.
- Leave a small portion of the ground cookies on the side (about 30-40 grams), and the rest, with ground almonds, vanilla and cinnamon, mix in a mixture of cream and chocolate and mix well to get all ingredients well incorporated.
- Put it in the refrigerator for 2 h.
- Using a teaspoon (or cookie scoop) shape the balls (my size was about 2-2.5 cm (1 inch) ) and roll into the remaining ground cookies.
- Keep in the refrigerator in an air-tight container for up to 2 weeks.
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