SPECULAAS TRUFFLES

When winter starts to roll in the scent of cinnamony gingerbread is very appreciated. In the Netherlands the go to spice mix comparable to gingerbread is speculaas, a combination of cinnamon, ginger, cloves, coriander, anise, pepper, cardamom and nutmeg.

This combination of spices can appear almost anywhere from cookies and cakes to crème brûlées and waffles. In today's recipe this wintry spice mix appears in a dark chocolate truffle. This is a very easy recipe, almost too easy but I think it will be very appreciated especially since these little truffles can be the perfect after dinner treat with a cup of strong coffee or mulled wine.

Here in the Netherlands you can buy speculaas spices pre-mixed... If you can't find speculaas, here are the amounts in order to make your own speculaas flavoured anything!

Speculaas Truffles

225 g dark chocolate
135 ml of cream
1/4 - 1/2 tsp speculaas mix (depending on taste)
pinch of salt
cocoa and speculaas mix to enrobe finished chocolates

Chop the chocolate and set it aside.

In a double boiler heat the cream and spices until they are fragrant. When the cream approaches a boil remove it from the heat and dump in the chocolate.

Stir until the chocolate has melted and taste to adjust if you need more speculaas.

At this point you will need to cool the ganache. I cooled mine in a square tin with plastic wrap so I could slice the truffles into cubes. The truffles are also lovely rolled into balls. I leave the choice to you.

After an hour remove the ganache from the fridge and slice or roll the chocolate to form it's shape.

When shaped, roll the little truffles in the cocoa and speculaas.

Refrigerate until used.