Cookie Butter Truffles

Cookie Butter Truffles are easy to prepare candies made from cookie butter and dark chocolate!

Cookie Butter Truffles are easy to prepare candies made from cookie butter and dark chocolate!

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.”

Speculoos Truffles are easy to prepare candies made from cookie butter and dark chocolate!

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!

Speculoos Truffles are easy to prepare candies made from cookie butter and dark chocolate!

If you’re looking for a simple dessert to serve at your New Years Eve party, I’d like to recommend these cookie butter truffles (aka 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.

Speculoos Truffles are easy to prepare candies made from cookie butter and dark chocolate!

Cookie-Butter-Truffles
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Cookie Butter Truffles

Cookie Butter Truffles are easy to prepare candies made from cookie butter and dark chocolate!
Course Dessert
Cuisine American
Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings 18 truffles
Calories 151
Author Jennifer Farley

Ingredients

  • 3 1/2 ounces white chocolate, chopped (I like Valrhona)
  • 2 tablespoons heavy cream
  • 1/2 cup cookie butter (also called speculoos or Biscoff)
  • 4 tablespoons unsalted butter, softened
  • 6 ounces bittersweet chocolate, chopped

Instructions

  • 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.

Notes

I like to begin this recipe a day in advance. Follow steps 1 and 2 in the evening and the remaining steps before serving.

Nutrition

Calories: 151kcal | Carbohydrates: 11g | Protein: 1g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 10mg | Sodium: 6mg | Potassium: 69mg | Sugar: 8g | Vitamin A: 2.1% | Calcium: 1.9% | Iron: 3.4%

Recipe Troubleshooting

For help troubleshooting a recipe, please email recipehelp@savorysimple.net. I’ll try to respond to urgent questions as quickly as possible! This email address is only for recipe troubleshooting; Solicitations will be ignored.

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About Jennifer Farley

Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine, and has worked professionally as a line cook, pastry chef, and cooking instructor. Her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster.

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