Speculoos Chocolate Truffles

“There are so many recipes we can make with speculoos or speculoos spread, aka Biscoff. Of course we can use it for a classic Biscoff cheesecake but there are so many other possibilities! These chocolates are made with homemade gluten free speculoos spread but you can just as easily use store bought. ”

Prep time - 40 minutes

Cook time - 10 minutes

Difficulty - Advanced

Serves / makes - 12 chocolates

Ingredients

150g finely ground speculoos crumbs

100ml water

3T syrup

120g refined coconut oil, not melted (this is without the coconut flavour or aroma)

180g chocolate that melts well*, I used 2 bars of Montezuma Like No Udder chocolate

Orange zest

Equipment

Chopper attachment to hand blender or food processor

Saucepan

Hand blender or food processor

Large mixing bowl

Heart shaped chocolate silicone mould with 12 holes

Jug or bowl for melting chocolate

Bend fork for enrobing

Method

First make the speculoos spread. Grind the biscuits in the chopper attachment of a hand blender or food processor. Put them into a saucepan with the water and syrup. Heat, on a low heat, for just a minute or two until the sugar in the biscuits has dissolved. This will make the spread smooth.
Pour this into a large mixing bowl. Ensure it is not hot or warm, if it is allow it to cool. Add the unmelted refined coconut oil, blend with a hand blender until it is incorporated.
Pour the spread into your mould. Chill in the fridge overnight or for 8 hours. Once they are set remove them from the mould.
Melt the chocolate in a jug in a saucepan of water on a high heat. Put a truffle on the fork, dip it into the chocolate and then put it onto a cooling rack, a plate or a piece of baking paper. Add a little orange zest. Repeat this until all the truffles are covered.
Chill in the fridge for an hour.

Notes

*I always recommend using cooking chocolate in recipes where melted chocolate is needed. This is because some ‘snacking chocolates’ (as opposed to cooking chocolates) do not melt well. They become more like a mousse, whereas we need a thin consistency in recipes. However, in the UK the majority of vegan cooking chocolate is dark. I did not want a dark chocolate for this recipe so took a chance on using Montezumas Like No Udder chocolate. It melted really well and was the perfect consistency for enrobing these truffles.