Tuesday, December 27, 2011

Chocolate and Speculoos Terrine

Holiday isn’t over yet! This recipe will surely captivate your senses and it’s easy as 1 - 2 - 3.  Chocolate and Speculoos Terrine is simple to prepare, just pop it on the fridge no baking needed.

  • ·         250 g (9 oz) Speculoosspread
  • ·         85 g (6 tbsp) unsalted butter
  • ·         400 g (14 oz) bittersweet chocolate
  • ·         20 cl (6.5 floz) heavy cream
  • ·         Speculoos biscuit


  • Grease a loaf pan with melted butter then line it with parchment paper. Crush the cookies so they become crumbs but not powder.
  • In a small saucepan, melt the butter and the cream on low heat. When the butter is melted, add the chocolate pieces and let it melt on low heat.
  • Add the cookie crumbs together with speculoos spread and the melted chocolate mix and pour the preparation into the prepared loaf pan.
  • Place in the fridge for at least 3 hours. Cut into slices and serve. 
Recipe/photo by chichoskitchen

Perfect! Finish product


Wednesday, December 21, 2011

Cupcakes with Speculoos Spread & Icing

Are you ready for another tasty treat? To make this incredible recipe follow the procedure below!

 Makes 1 Dozen Cupcakes Ingredients 3/4 cup sugar

1/3 cup canola or vegetable oil
2 large eggs
1 cup all-purpose flour
1-1/2 teaspoons baking soda
3/4 teaspoon cinnamon
1/4 teaspoon salt
1-1/2 cups finely grated carrots (2 large carrots)
1/2 cup SPECULOOS Spread
1 (8 oz.) block reduced fat cream cheese (Neufchatel), softened
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
1 Banana (optional topping)

Heat oven to 350oF. Line twelve muffin cups with paper liners. Combine sugar, oil and eggs in a medium bowl; mix well. Combine flour, baking soda, cinnamon and salt; add to wet ingredients, mixing well. Stir in carrots. Spoon batter into prepared muffin cups. Bake 26 to 28 minutes or until wooden pick comes out clean. Transfer muffin pan to cooling rack; cool 5 minutes. Remove cupcakes from pan to rack; cool completely.
Beat together SPECULOOS Spread, cream cheese, powdered sugar and vanilla with a hand mixer until smooth. Frost cupcakes with the mixture; store in refrigerator. Makes 1 dozen cupcakes.

Icing speculoos
  • 1 cup mascarpone
  • 1 1 / 2 cups of cream speculoos
  • 3 to 4 cups powdered sugar (depending on desired consistency)

  Finish product! Delish :)

Belgian Speculoos Tiramisu Verrines

Problematic on what desserts to serve this Christmas, this holiday treat is perfect for you and your family. The speculoos filled tiramisu Verrines is deliciously sinful and will tickle your taste buds. Follow this recipe, created just for you.

Recipe and photo by mowielicious

Makes 1 pyrex dish (roughly 20cm x 30cm) or 4 glasses

·         2 eggs, separated
·         70g fine dark brown sugar
·         500g mascarpone
·         1 mug of strong, sweetened black coffee
·         400g speculoos spread
·         300ml whipping cream, whipped
·         Seeds of 1 vanilla pod, or 2 tsps vanilla essence
·         4 tbsps sugar
·         Cocoa powder for dusting
·         Coffee beans for decorating


1. Whisk the sugar with the egg yolks until the colour goes lighter. Add the mascarpone and mix.

2. In a separate bowl, whisk the egg whites with 2 good pinches of salt until the mixture forms good peaks. Gently fold under the mascarpone mixture. 

3. Add speculoos spread and half the coffee. Mix until the coffee is all absorbed and you get a thick paste. Add more coffee as desired. The trick is to end up with a paste that's not too thick and not too thin. 

4. In another bowl, whip the whipping cream together with the vanilla and 4 tbsps of sugar.

5. Start by filling your glasses with a layer of speculoos paste, followed by the mascarpone mixture, followed by another layer of speculoos biscuit paste, followed by the whipped cream mixture. At this point I inserted a thin wooden stick on the side of the glass and gently lifted it up and down between the biscuit paste layers as I turned the glass. This gives the swirling effect you see in the images above.

6. Sift a good, thick layer of cocoa powder over the verrines and decorate with coffee beans.