Over the past few years, holiday truffles have become quite a tradition in my family. It’s not Christmas without a batch of truffles chilling in the fridge while I rig up some double-boilers in the kitchen. They’re something I never really consider making any other time of the year, which is the making of the best festive holiday treats.
I love making truffles because they’re pretty, decadent, and (shh!!) actually pretty easy – the perfect combo for holiday gifting and partying. They’re especially perfect for this time of year because not only do they make the most adorable, impressive, delicious Christmas gifts for family and friends, but they are also the perfect fancy bite-sized dessert for your New Year’s Eve spread! Nothing goes better with champagne than truffles, people. Let’s not fight the simple facts.
This year, I was inspired to make a version of my all-time favorite Oreo truffles, but with speculoos, white chocolate, and cookie butter instead. I might be a bit late to the trendy speculoos bandwagon, but now that I’m on it, I basically want to eat nothing else ever for the rest of my life. If you haven’t tried it, speculoos are gingerbread-ish spiced European biscuit cookies that are totally incredible by themselves, but are literally insane-out-of-this world incredible when made into cookie butter. These truffles use both speculoos cookies and cookie butter for potentially my favorite homemade truffle yet. These truffles are certainly decadent (one or two will do for even my epic sweet tooth) and they are bursting with lightly spiced, buttery cookie flavor.
I can’t believe I haven’t made a dessert with speculoos yet, and I can’t help but feel that the holidays are the best time to do so. The flavors in these speculoos truffles are just so perfect for this cozy time of year, and I hope you’ll try these for one last hurrah before your New Year’s Resolutions kick in (nooo!!!). Hope you’re having a wonderful cozy time with your loved ones!
- 14 ounces Speculoos cookies
- 8 ounces cream cheese, brought to room temperature
- 1 tsp. vanilla
- 1 pound white chocolate, roughly chopped (do not use white chocolate chips)
- 1 tbsp. coconut oil
- ¼ cup cookie butter/Speculoos spread, for drizzling
- In a food processor, process the cookies until completely ground. Set aside 2 tbsp. ground cookies for topping.
- In a large bowl, combine the remaining ground cookies, softened cream cheese, and vanilla with a mixer until completely combined. Roll into 1-inch balls and place onto a large baking sheet lined with wax paper. Refrigerate for at least 45 minutes.
- When the balls have been chilled, melt the white chocolate with the coconut oil in a double-boiler (I make my own using a large glass bowl set over an inch or so of simmering water in a small saucepan). One at a time, dunk the balls in the white chocolate and toss to coat. Return to the wax paper lined baking sheet and continue until all truffles have been dipped in white chocolate.
- Working in 20-second intervals, melt the cookie butter in the microwave until it has thinned out enough to drizzle. Drizzle the cookie butter over the truffles, then sprinkle the reserved 2 tbsp. speculoos crumbs over the truffles before the chocolate hardens. Return to the refrigerator for at least an hour before serving.
- Store in a sealed container in the refrigerator, with layers separated by wax paper. Enjoy!!
- The coconut oil makes the white chocolate super shiny and pretty - perfect for these truffles. If you don't have it, I don't think it's necessary.
Looking for more truffle recipes? I am your gal!
Oreo Truffles and Cookie Dough Truffles
Bourbon Pecan Chocolate Truffles
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