Shopping list for +/- 20 truffles
250g speculaas (Dutch gingerbread cookies)
70g clotted cream or mascarpone
150g chocolate. milk, dark or white
Optional:
fondant icing in various colours
250g speculaas (Dutch gingerbread cookies)
70g clotted cream or mascarpone
150g chocolate. milk, dark or white
Optional:
fondant icing in various colours
Today Sinterklaas arrives in the Netherlands, in Grave. After the arrival, at the Willemsplein in Rotterdam or after the television broadcast, every year we have tea together with a Sinterklaas treat. This year again, of course! The little monsters are already waiting to get started, with rosy cheeks!
How to make Speculaas Chocolates
How to make Speculaas Chocolates
Break the Speculaas cookies in the food processor.
Add the clotted cream to the cookies.
Pulse until the mixture is an almost smooth filling.
Put the speculaas mixture in a clean bowl.
Briefly knead the speculaas mixture.
Break off pieces that weigh 15g each.
Roll into balls, between your hands.
Chill the balls for about an hour in the refrigerator.
Bring a small layer of water in a saucepan to the boil.
Put the finely chopped chocolate in a fire proof bowl.
Place it on the pan and let the chocolate just melt.
Briefly stir the almost melted chocolate smooth
Cover the speculaas balls with chocolate.
Tap on the rim of the bowl to get excess chocolate off.
Let the chocolate balls set on baking paper.
In the meantime, shape figures from fondant.
Make Sinterklaas's staff and his mitre.
Also make Peet's hats with feathers.
Cut out the head of Ozosne ((Very Quick!)l.
Make some chocolate dots on Ozosnel
Press the figures lightly onto the sticky speculaas
Now we quickly make hot chocolate on the side, delicious!
Happy Sinterklaas Time!