Wednesday, February 29, 2012

Speculoos Spread Cups

Chocolate and Speculoos spread, heavenly isn’t it? Try this tasty treat follow the recipe below.

Photo and Recipe by Have cake, will travel

Makes 12 cups

For the chocolate:
1 1/2 cups (273 g) chopped semisweet chocolate
2 tablespoons (32 g) speculoos spread
Pinch salt

For the filling:
12 tablespoons (or 3/4 cup) (192 g) speculoos spread
2 tablespoons (10 g) Speculoos cookie crumbs, optional
Pinch salt

Prepare a standard muffin tin with 12 paper liners.
Combine chocolate, speculoos spread and salt in a microwave-safe bowl. Microwave in 1-minute increments, keeping a close eye to avoid burning, and stirring often. Using a double boiler is also an option.
Place 2 teaspoons melted chocolate in each cupcake liner and carefully spread it with the back of a spoon at the bottom and only 1/4 of the way up the liner. Repeat with all 12 liners.

Place the chocolate-covered liners onto a plate in the fridge to firm up, for about 20 minutes.
Meanwhile, prepare the filling: Stir together speculoos spread, optional crumbs, and salt.

The chocolate should be hard by now, so divide speculoos spread preparation into all 12 liners, about 1 heaping tablespoon (20 g) per liner, pressing down gently. Place in fridge to firm up, for about 20 minutes.

Top with 2 teaspoons melted chocolate, spreading carefully so that none of the filling can be seen.
Let cups firm up in fridge for at least one hour before enjoying. Store in fridge or freezer.

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