Deliciously rich soft centred Speculoos cookie butter truffles dipped in dark chocolate. Creamy, indulgent and festively spiced, these truffles make perfect gifts for Christmas.
It’s December! Hands up who is getting excited for Christmas?! I may have already mentioned once or twice that I’m brimming over with Christmas excitement. We’re in Moscow now, and over the past few days the Christmas lights have gone on across the city, shop windows have filled with opulent Christmas treats, and an ice skating rink has gone up in the middle of Red Square under the fairy tale spires of St Basil’s. With the air full of swirling snow, the effect is nothing short of magical.
The only thing dampening my festive spirit ever so slightly are all the pictures of open advent calendar windows cropping up on twitter, facebook and instagram today. I know its ridiculous, but I’m actually quite sad not to have an advent calendar this year. I think its the first time in all my twenty something years I’ll have missed out on one. It just won’t work too well in a backpack would it?
Seeing as the festive season is now officially upon us, here’s another little recipe I’m sure you’re going to love. These truffles are perfect to whip up as Christmas gifts, or make a lovely treat to nibble on as you deck the tree, or snuggle down in front of something christmassy.
The truffles are made by melting white chocolate, cream, and speculoos cookie butter together. The result is a rich, smooth, devastatingly good truffle. The cookie butter makes them deliciously spiced and festive. While the outer chocolate coating sets to a satisfying snap, the centre of the truffles stay wonderfully soft. I love the gingerbready taste of speculoos, its such a Christmassy flavour.
Just looks at that smooth, creamy middle! Isn’t it tempting?!
Just a couple of quick notes on the recipe. Its very, very important not to skimp on the chilling time in the freezer. As these truffles stay so soft, you need them to be frozen solid when you dip them in the chocolate, otherwise you’ll have a sticky melted mess on your hands. I also found it best to take them from the freezer one at a time. That way they stay cold as long as possible.
Once your truffles are complete, try and keep them in the fridge, or a cool part of the house, as long as possible. Don’t go wrapping them up and leaving them by the fire to soon!
Dark Chocolate & Speculoos Cookie Butter Truffles
(Makes approximately 20 small truffles)
120ml double cream
100g white chocolate, broken into small chunks.
210g speculoos cookie butter
50g unsalted butter
200g dark chocolate
Chocolate stars or sprinkles, to decorate (optional)
Put the white chocolate and the double cream into a heavy bottomed pan and heat over a low heat until all the chocolate has melted. Stir the mixture continuously to ensure it doesn’t burn.
Add in the speculoos cookies butter and the unsalted butter. Mix until the butter has melted and all the ingredients are incorporated.
Cover the bowl with cling film and put in the fridge for at least 2 hours, or preferably overnight, until the mixture is set and firm.
Once set, remove from the fridge. Working quickly, divide the mixture up and roll into small balls. The exact size is up to you, but I find I can get about 20 truffles from the mixture. As you roll, put the truffles onto a baking tray lined with greaseproof paper.
Put the tray into the freezer for an hour to chill. This is a very important step and will prevent the truffle from melting completely when you put them into the melted chocolate.
Once the truffles are chilled, melt the chocolate in a heatproof bowl over a low heat.
One by one, balance the truffles onto the flat of the fork prongs and dip them into the melted chocolate. Swirl them around until they are completely covered and return to the baking tray to set. Sprinkle with a chocolate stars, sprinkles or sweets to decorate.
Allow the chocolate to set completely before serving.
The truffles will melt easily and are best kept in the fridge until serving.