There aren’t many things quite as Christmassy as speculoos biscuits, is there? The spices in them are the epitome of this time of year, they smell like Christmas Eve gathered around the fire telling holiday-themed stories holding a cup of hot cocoa. Here in Germany they are BIG, they go as far as speculoos-flavoured tea (I as a matter of fact happen to have this one in my office, it’s absolutely lovely on cold days!) and speculoos butter.
I was first introduced to these delicious biscuits while I was an Au-pair with a German family back in 2009, and my heart has only grown fonder for them since. It’s a bit like mulled wine come back in cookie form! So I’ve decided to create these delightful little chocolates as a homage to the holiday that is about to begin – which incidentally is my favourite holiday of the year – and I hope you enjoy them as much as I did!
- 100g good quality chocolate
- caramel sauce
- a few speculoos biscuits
- Start by tempering the chocolate. The best way to do this, I find, is by grating the chocolate and then either microwave it for 15 seconds or melt on a double boiler.
- Cover the bottom and sides of the chocolate mold in order to form a shell. Allow to harden.
- Break the biscuits into small bits. Careful not to overdo it or you’ll end up with ground biscuits, which is not what we’re going for.
- Heat up the caramel sauce about 30 seconds in the microwave. Then fill the hardened chocolate shells with biscuits to about 3/4 and fill up with caramel. Allow to set for at least 30 minutes.
- Fully cover the bottom part with the molten chocolate and allow to harden before you pop them out of the mold.
BONUS TIPS:
- I used 50% chocolate, since both the caramel and the biscuits are quite sweet and I wanted it to balance out. This is of course optional, so feel free to use whichever type of chocolate you prefer! And let me know if you come up with some interesting combinations!
