Discover a delicious use for leftover speculoos with this perfect recipe for speculoos pralines. The traditional Christmas cookie is given a modern twist with this recipe for speculoos pralines.
Enjoy delicious, soft speculoos pralines with a tempting cream cheese and speculoos filling. Simply choose the chocolate coating to suit your taste – my recommendation is white chocolate with a sprinkling of crumbled speculoos on top. Of course, dark chocolate, flaked almonds and chopped pistachios are also perfect for decorating this irresistible treat.
After coating the speculoos pralines with chocolate, there are various dripping methods to choose from:
- Place the chocolate-dipped balls on a baking tray lined with baking paper. Even if the chocolate does not drip off perfectly and forms a rim at the bottom, the hardened speculoos pralines can be easily removed from the tray.
- Use a close-meshed cooling rack*. The chocolate will drip off easily, but the chocolates may stick. If this is the case, you can carefully press them out of the grid from the bottom and upwards once they have hardened
If you can resist the temptation and eat them all at once, the Spekulatius pralines can be stored tightly sealed in the fridge for about a week.
Ingredients
Directions
Notes
Preparation of speculoos pralines
1. process the speculoos into crumbs. Either use a food processor or place the speculoos in a tightly sealed freezer bag and roll over them with a rolling pin until small crumbs have formed.
2. place the cream cheese in a bowl with the crumbs and knead into an even mixture.
3. Melt the chocolate coating together with the coconut oil over a bain-marie.
4. use your hands to form small balls from the speculoos mixture.
5. dip the balls into the melted chocolate coating. Then leave to harden on a cooling rack* or baking paper as described above.
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If you’re looking for more Christmassy chocolates, take a look at the recipe for marzipan potatoes.
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