Hanukkah, Thanksgiving and Christmas have come and gone. Presents have been exchanged, stockings have been removed and small talk with relatives is winding down to a close. Soon we will be back home in DC and I cannot wait to sleep in my own bed. Travel can be fun but it’s also exhausting. This has not been an especially joyful holiday but I know life will return to normal faster than we can say “2014.”
Only a few days remain in the year. I cannot say I will miss 2013, even though it brought some wonderful changes. It has been a year that began with tremendous highs and ended with unfortunate lows. But with January comes new beginnings, new opportunities and new adventures. Sign me up for all three!
If you’re looking for a simple dessert to serve at your New Years Eve party, I’d like to recommend these speculoos truffles. To be honest, they’re quite rich. But that’s a good thing because one only needs a few small bites. Who wants a large dessert on New Years Eve? Speculoos is a fancy word for cookie butter, one of my favorite sweet treats. It has the consistency of peanut butter and a flavor not unlike graham crackers. It is a perfect filling for truffles.
- 3½ ounces white chocolate, chopped
- 2 tablespoons heavy cream
- ½ cup speculoos (also called cookie butter or Biscoff)
- 4 tablespoons unsalted butter, softened
- 6 ounces bittersweet dark chocolate, chopped
- Heat the white chocolate and cream together in a large heatproof bowl set over a pot of simmering water and stir until smooth (it will be thick). Remove the pan from the heat and stir in the cookie butter and unsalted butter until smooth.
- Cover the bowl with plastic wrap and refrigerate until firm (2 hours or overnight).
- Use a tablespoon to scoop out some of the mixture and quickly roll it into a ball. Place on a baking sheet or large plate. Repeat with all of the truffles. It's ok if the mixture starts to melt a bit while rolling. Once all of the truffles are rolled, place in the refrigerator to chill until firm (20-30 minutes). Once firm, re-roll the truffles to fine tune their round shape and then place in the freezer for an hour.
- Line a baking sheet with parchment paper. Heat the bittersweet chocolate in a large heatproof bowl set over a pot of simmering water and stir until smooth. Remove from heat. Place a slotted spoon or spatula over the bowl of chocolate and then place a frozen truffle on top. Use a ladle to pour chocolate over the truffle until covered, allowing the excess chocolate to drip back into the bowl. Place the truffle on the baking sheet and repeat with the remaining truffles. Place the baking sheet in the refrigerator until the chocolate firms up.
- Serve chilled.
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