Spekulatius Truffles- An easy and delicious Christmas Treat
A few years ago I started making simple Truffels around the Holidays as little gifts and to help corners of my Bunter Teller. Making these rich (and I mean REALLY RICH) Spekulatius Truffles doesn’t take that much time, and it’s easy to find helpers, since everyone loves playing with the chocolate. You can even get the little ones in your world to help roll the chocolate.
Prepare yourself, it will get a little messy.
Recipes for these can vary. And you can be creative! Because the people in my world prefer things to be more sweet, I used a 3 to 1 milk chocolate to bitter chocolate mix. If you prefer dark chocolate, flip the mix. (I’ve even made them with 100% Bittersweet chocolate, which I thought was great with a coffee… but the family protested). Coat the truffels with Spekulatius crumbs to make them easy to identify… OR… use a mix of cocoa/brown sugar/cinnamon, which adds a nice “bitter” balance.
The measurements for truffles have to give in weight. One cup of chocolate chips would be entirely different from one cup of chocolate bar. Weight will always be the same. I have a scale in my kitchen because German Recipes are always in metric. You can find a in inexpensive Kitchen Scale that works in Grams and Ounces here.
Spekulatius Truffles Recipe
- 200 ml 3/4 cup Heavy Cream
- 450 gr 16 oz Milk Chocolate
- 150 gr 6 oz Bittersweet Chocolate (semi-sweet is fine)
- 150 gr 5 oz or 1 cup Spiced Spekulatius Cookie crumbs (not butter)
- ½ Teaspoon ground Cinnamon
- pinch salt
- 3 Tablespoons Cocoa
- 5 Tablespoons Brown Sugar
- 1 Teaspoon ground Cinnamon
- 6-8 Spekulatius Cookies- finely ground
- Put the chocolate in a medium mixing bowl. If using blocks, break them up a bit.
- Heat the heavy cream in a saucepan, until it just comes to a light boil.
- Pour the cream over the chocolate. Let it sit for 30 seconds, and then stir them together with a spatula. This takes a minute. It will look like it’s never going to combine, then suddenly, it will melt all together.
- Add the cookie crumbs and cinnamon, stir again. Make sure the chocolate completely melts and is smooth.
- Cover and put into the refrigerator for at least 2 hours.
- (Note- You CAN put it in overnight, just let the bowl sit on the counter for an hour so that the contents soften enough to shape)
- Roll the Truffels-
- Prepare the coating. I used both this time to keep things exciting…. But you can choose one or the other.
- Cocoa- Sift the cocoa powder into a bowl, add brown sugar, and cinnamon.
- Speculatius- Use a food processor or hand grinder to pulverize the cookies to crumbs. Place the crumbs in a bowl.
- Set up the station-
- Bowl of Truffel mixture
- Small bowl/bowls of coating
- Baking pan or platter covered in a sheet of waxed paper
- WASH YOUR HANDS!
- Use a spoon or a 1 inch scoop to scoop up some of the chocolate mixture. Roll the chocolate between your palms to form balls.
- Drop the ball into the topping of your choice… roll it around… then set it on the prepared pan.
- Repeat 60 times.
Like this Recipe? You will love my Easy German Cookbook!
80 Classic German Recipes written for the American Kitchen!
How to Make Spekulatius Truffles
Measure out your chocolate into a bowl…set aside
Bring the cream to a boil
Pour the hot cream over the chocolate. Let sit for 20-30 seconds, then stir until the chocolate is completely melted.
It will take a little patience
(If you halve the recipe, you may need to put the chocolate / cream over a double boiler)
Add the Spekulatius Crumbs… stir to combine.
Then cover and place in the refrigerator to cool
Set the bowl of coating next to a prepared pan.
Spoon or scoop up some chocolate mixture, roll it between your palms, then roll it in the coating.
Set on waxed paper.
Coat in Spekulatius crumbs or a cocoa/brown sugar/cinnamon mix
Or use both!
Serve and Enjoy!
You can store the truffels in an airtight container for 1-2 weeks. Place waxed paper between the layers of truffels.