Creamy Speculoos Truffles with Marzipan and White Chocolate
Ingredients
- 150 g heavy cream
- 50 g marzipan
- 100 g white chocolate
- 250 g speculoos cookies
- 50 g ground almonds
- 1/2 teaspoon ground cinnamon
Preparation
Bring the heavy cream to a boil in a small pot
Break the marzipan into small pieces and dissolve in the cream while stirring
Let the mixture cool
Chop the white chocolate coarsely and melt in a bowl over a hot water bath or in the microwave
Place the speculoos cookies in a freezer bag and crush finely with a rolling pin
Set aside 50 g of the cookie crumbs in a shallow bowl for rolling
Mix the remaining 200 g cookie crumbs with the cooled marzipan-cream mixture, melted white chocolate, ground almonds, and ground cinnamon in a bowl
Chill the mixture for 30 minutes to firm up
Divide the chilled mixture into about 30 portions using two teaspoons
Quickly roll each portion into a ball (about 3 cm in diameter) with your hands
Roll the balls in the reserved cookie crumbs
Store the truffles airtight in a cool place; they will keep for at least 3 weeks
Tips
If you don't have speculoos cookies, you can use oat cookies or caramel cookies instead and add 1/2 teaspoon of speculoos spice or gingerbread spice
