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.”
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 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.
Cookie Butter Truffles
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
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
Recipe Troubleshooting
For immediate help troubleshooting a recipe, please email me using the form on my contact page. I’ll try to respond to urgent questions as quickly as possible! For all general questions, please leave a comment here :)
More Candy Recipes
Savory Simple – Spiced Candied Orange Peel
Savory Simple – Chocolate Malt Truffles
Savory Simple – Smoked Sea Salt Caramels
Roxana’s Home Baking – Nutella Truffles
52 Kitchen Adventures – White Chocolate Peanut Butter Truffles
Julie @ Lovely Little Kitchen says
Oh yes, you had me at cookie butter. Happy New Year to you!
Averie @ Averie Cooks says
This is so me. I eat cookie butter/biscoff by the spoon and that it’s all neatly packaged in the chocolate casing, even better :) pinned! They look great!
Laura (Tutti Dolci) says
Just gorgeous!
Nancy @ gottagetbaked says
I’m sorry to hear that you year ended with lows, Jen, but hey, 2014 is just around the corner and hopefully it’ll only bring you bigger and better things! Like more of these gorgeous speculoos truffles. They look incredible, as do these stunning photos.
Stephanie @ Girl Versus Dough says
Gorgeous photos, as always (that I’m drooling over, as always). I hope 2014 brings you many more ups than downs, friend!
Tieghan says
These are beautiful!! Pinned of course!
Alice // Hip Foodie Mom says
hope everything is ok .. wishing you safe travels back home! love these . . brilliant idea to use the cookie butter!
Liz says
I’m ready for 2013, too…and wish I had a plate of your speculoos truffles to usher in the new year! Wishing you a brighter, joyous and happy New Year! xo
Anna @ Crunchy Creamy Sweet says
Stunning! And I want a box of these.
Mallory @ Because I Like Chocolate says
Happy New Year! I agree, these would be the perfect dessert although it would be hard to refrain from eating more than 1!
Marta @ What should I eat for breakfast today says
Second picture is amazing, I can’t stop looking at it. So simple yet delicious.
Maria | Pink Patisserie says
Just gorgeous and I love, love love cookie butter. What a perfectly simple and delicious idea. Best wishes to you for a wonderful (and better 2014!) :)
Happy Valley Chow says
Those are some fantastic looking truffles! Great job as usual :)
vanillasugarblog says
when I made those last year they were the most D/L recipe.
Carla says
Your 2013 sounds like mine but opposite – mine started out lower than you can imagine (the passing of Murray) then it gradually got better. Not quite on a high note but still much to be grateful for. Here’s to us, to a better 2014 and may we stuff our faces with these truffles :D