Are you looking for an amazing dessert recipe to wow your guests on Christmas Day? A last minute stocking filler idea? Look no further, these delicious Speculoos and White Chocolate truffles are exactly what you are looking for!
These speculoos truffles are lightly spiced, creamy and decadent treats. They are the perfect one-bite dessert for your Christmas Day party and holiday gifting!
Speculoos is a type of thin spiced biscuits, traditionally baked for St Nicholas’ Day in the Netherlands, Belgium and Germany. I have been obsessed with them long before they were on sale in UK. I used to “smuggle” the biscuits and the Speculoos cream to London from Brussels! When I came across a recipe idea to make easy chocolate truffles with a cookie and cream cheese filling (thank you Pinterest!), I immediately thought about using Speculoos.
Speculoos truffles taste very much like the Speculoos Cake Pops I made a few years ago, although this new recipe is much easier. What I love about it, is that it requires only three ingredients and no baking. Whenever you need a simple and quick dessert, this is your go-to recipe!
You can make truffles using cream cheese with any biscuit crumble of your choice and any type of chocolate. I made a white chocolate shell, but you can use milk or dark chocolate if you like. Whichever flavour you go for, these truffles are the perfect treats to gift to your friends and family during the holiday season.
Yield around 20 truffles.
- 150g cream cheese
- 300g speculoos biscuits
- 200g white chocolate
Place the speculoos biscuits in a food processor and pulse too fine crumbs (alternately place the biscuits in a large resealable bag, seal bag and crush with a rolling pin until finely crushed). Pour the crushed biscuits into the bowl of a stand mixer along with cream cheese and mix on low speed until well combined. Scoop the mixture out, about one tablespoon at a time, and form 1-inch balls. Place them on a plate lined with baking paper and freeze for at least 20-30 minutes. It’s very important that the cake balls are cold to achieve a smooth chocolate shell.
Melt the chocolate in a bain–marie or in the microwave. Remove the truffles from freezer and dip in melted chocolate. I used toothsticks to lift and dip the truffles.
Place the truffles on clean baking paper and immediately sprinkle the top with sprinkles or crushed speculoos biscuits. You could also drizzle dark chocolate on the top. Store the truffles in an airtight container in the fridge for a few days.
Recipe adapted from Cooking Classy and My Bacon Wrapped Life.