Do The Truffle Shuffle

YIELDS 18 TRUFFLES

Speculoos Truffles

2 hr Prep Time

30 min Cook Time

2 hr, 30 Total Time

Ingredients

• 3 1/2 ounces white chocolate, chopped
• 2 tablespoons heavy cream
• 1/2 cup Speculoos
• 4 tablespoons unsalted butter, softened
• 6 ounces bittersweet dark chocolate, chopped

Instructions

1. Heat the white chocolate and cream together in a large heatproof bowl set over a pot of simmering water and stir until smooth (it will be thick).
2. Remove the pan from the heat and stir in the cookie butter and unsalted butter until smooth.
3. Cover the bowl with plastic wrap and refrigerate until firm (2 hours or overnight).
4. Use a tablespoon to scoop out some of the mixture and quickly roll it into a ball.
5. Place on a baking sheet or large plate.
6. Repeat with all of the truffles.
7. It's ok if the mixture starts to melt a bit while rolling.
8. Once all of the truffles are rolled, place in the refrigerator to chill until firm (20-30 minutes).
9. Once firm, re-roll the truffles to fine tune their round shape and then place in the freezer for an hour.
10. Line a baking sheet with parchment paper.
11. Heat the bittersweet chocolate in a large heatproof bowl set over a pot of simmering water and stir until smooth.
12. Remove from heat.
13. Place a slotted spoon or spatula over the bowl of chocolate and then place a frozen truffle on top.
14. Use a ladle to pour chocolate over the truffle until covered, allowing the excess chocolate to drip back into the bowl.
15. Place the truffle on the baking sheet and repeat with the remaining truffles.
16. Place the baking sheet in the refrigerator until the chocolate firms up.
17. Serve chilled.

*Tip*

Begin this recipe a day in advance. Follow steps 1 and 2 in the evening and the remaining steps before serving.

Oh My, Marshmallow Pie!

Do you think s'mores and sweet potato casserole are the only ways to enjoy marshmallow? Well guess what?! We've got a hot new recipe for you!

Speculoos Marshmallow Pie

PREP TIME: 10 mins

TOTAL TIME: 2 hours 10 mins

Serves: 8-10 slices

 INGREDIENTS

For the crust:

• 2¼ C Graham cracker crumbs
• 6 tbsp Unsalted butter- melted
• For the filling
• 4 oz White chocolate
• 2 oz Heavy cream
• 1 pk (8oz) Cream cheese
• 1 Jar (14oz) Speculoos spread
• 1 tsp Pure vanilla extract
• 2 tbsp Heavy whipping cream
• 1 Jar (7oz) Marshmallow fluff
• 1 pk (8oz) Cool Whip (thawed)

 For the chocolate shavings

• 6 oz White chocolate Candiquik

 INSTRUCTIONS

For the crust:

1. If using whole graham crackers, use a food processor to grind into a fine crumb.
2. Melt butter in a microwave-safe bowl and pour melted butter over graham crackers.
3. Stir to combine until all crumbs are moistened.
4. Press into a 9” pie pan using a spoon or measuring cup to compress crust.
5. Set aside.

For the filling:

1. Combine white chocolate and heavy cream in a microwave-safe bowl.
2. Microwave on high for 45-60 seconds until melted.
3. Vigorously stir until all the chocolate is melted.
4. Allow to cool for about 10 minutes or so, place it in the fridge if needed.
5. Using the paddle attachment of your Kitchen Aid mixer, whip cream cheese on medium speed until light and fluffy for 2-3 minutes.
6. Add Speculoos spread and continue to beat until well mixed.
7. Add melted white chocolate and mix until combined, scraping down the side of the bowl if necessary.
8. Add the vanilla extract and heavy whipping cream, increase mixing speed to medium-high and whip for 2-3 minutes to add air into the batter.
9. Empty container of marshmallow fluff into batter and mix thoroughly.
10. Once all ingredients are mixed together, add Cool Whip and beat into batter.
11. Scrape the bottom of the bowl with a spatula and mix together.
12. Chill in the refrigerator for at least two hours. Serve chilled.
13. While pie is chilling, prepare chocolate shavings.
14. Melt Candiquik in the microwave for 45-60 seconds.
15. Stir until smooth.
16. Spread an even, thin layer on parchment paper or a baking mat.
17. Allow to set completely; this can be refrigerated as well.
18. Once firm, fold in the edges of the parchment paper to start breaking it into pieces.
19. Sprinkle on top of the pie.

Speculoos Puffs

Recipe By: andresthehomebaker

Make approximately 6 puffs
You'll need:
1 sheet puff pastry, thawed
6 teaspoon Speculoos spread
1 egg, beaten as egg wash
Powdered sugar for garnish, optional

How to make Speculoos butter puff:

1. Preheat oven to 200C. Line baking sheet with parchment paper, set aside.
2. Cut puff pastry into desired shape using cookie cutter. I used heart-shape here.
3. Spoon 1 teaspoon of Speculoos spread in the centre of your cutouts. 
4. Brush the edge with egg wash and place another cutouts on top. Seal by pressing down with a fork.
5. Brush the top of pastries with egg wash, bake in preheated oven for 15-18 minutes or until puffy and golden.
6. Garnish with powdered sugar, serve with vanilla ice cream if desired.