Speculoos Chocolate Truffles
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.