Speculoos is one of my favourite cookie flavours. All year round I wait for Christmas time to finally be able to get speculoos cookies. Now that there’s speculoos spread, I’m even more thrilled. You can eat it with pancakes, cookies or just with bread rolls…. I’m always looking out for other ways I could use this yummy spread.
When I originally wanted to do pralines with peanut butter, the peanut butter was out of stock. So instead, I chose to just replace the peanut butter with the speculoos spread. Yet another possibility!
I got massively inspired by those peanut butter balls, but changed the recipe according to the ingredients I already had at home.
Here’s what you need for about 70 (yes, seventy) speculoos pralines:
200g speculoos spread
100g vegetable spread
100-300g icing sugar (depends on the consistency of the speculoos spread)
300g dark chocolate
In a bowl, mix the speculoos spread, the margarine and the icing sugar. Knead everything well together. You should add as much sugar as you need to get a rather firm paste that is yet still formable. Place this mix in the fridge for at least 30 minutes.
In the meantime, break the chocolate bars into little pieces, put them in a metallic bowl or a mug and heat it in a water bath.
Take the speculoos paste out of the fridge. Form little balls that have a diameter of a 10 cent coin (they should be about the size of Marzipankartoffeln for all you Germans). In any case, they should not be too big, as they are rather heavy. Place them on a tray lined with baking paper.
When the chocolate has melted, take the speculoos balls one by one and dip them into the chocolate. Push it around a little bit with a fork to make sure that they are covered entirely. Then place them on the baking paper again and let them dry. Enjoy!
PS: They also make great Christmas presents and you can adapt them to your wishes, e.g. white chocolate with nutella inside….