Speculoos Balls - Chocolates for Christmas
These Speculoos Balls are a delightful Christmas treat, combining the warm spice of speculoos cookies with rich chocolate for an irresistible bite-sized dessert.
Equipment
- Food processor
- Mixing bowls
- Baking sheet
- Parchment paper
Ingredients
Speculoos Balls
- 200 g speculoos cookies
- 100 g cream cheese
- 200 g dark chocolate
- 1 tsp coconut oil optional
Coating
- 50 g desiccated coconut
- 50 g crushed speculoos
Instructions
Preparation
- Crush the speculoos cookies into fine crumbs using a food processor or by hand.
- Combine the crushed speculoos with cream cheese in a bowl, mixing until a dough forms.
- Roll the dough into small balls of desired size and place them on a baking sheet lined with parchment paper. Refrigerate for 15 minutes to firm up.
Coating
- Melt the dark chocolate with coconut oil (if using) in a microwave or over a double boiler until smooth.
- Dip each chilled speculoos ball into the melted chocolate, ensuring it is fully coated.
- Roll the chocolate-coated balls in desiccated coconut or crushed speculoos for a decorative finish.
- Place the finished balls back on the parchment paper and refrigerate until the chocolate has set, about 30 minutes, before serving.
Notes
For an extra festive touch, you can add a pinch of cinnamon or nutmeg to the speculoos mixture. Store the speculoos balls in an airtight container in the refrigerator for up to a week.