Chocolate speculoos slices
Speculaas at its finest – delicate slices coated in dark chocolate. Let St. Nicholas Day, Christmas, and all other holidays begin!
- 50 g Butter
- 150 g Speculoos biscuits
- Backrahmen 10 x 25 cm
- 2 sheets of gelatin
- 2 Owner
- 50 g sugar
- 150 g dark chocolate (50%)
- 150 g stiffly whipped cream
- 2 tsp speculoos spice
- Salt
- 6 sheets of gelatin
- 65 g Glucose syrup
- 65 g Baking Cocoa
- 170 g sugar
- 150 ml lukewarm cream
- Christmas sprinkles mix (as desired), gold glitter for decoration, sugar thermometer
- For the base, finely crumble the speculoos cookies. Melt the butter. Mix in the cookie crumbs. Spread the mixture in the baking frame and press down firmly with the back of a spoon.
- For the cream, soak the gelatin in cold water for 5 minutes. Chop the dark chocolate and melt it in a bowl over a hot water bath.
- Separate the eggs. Whisk the egg yolks with 2 tablespoons of water and speculoos spice in a bowl over a hot water bath for about 5 minutes until frothy. Dissolve the gelatin in the warm frothy mixture. Stir in the melted chocolate.
- Beat the egg whites with a pinch of salt until stiff peaks form, gradually adding the sugar. Gently fold the beaten egg whites and whipped cream into the chocolate cream, spread the mousse over the cookie base, smooth the surface, and freeze for 2 hours.
- For the glaze, bring 75 ml of water, sugar, and glucose syrup to a boil in a small saucepan and let it boil vigorously for 2 minutes. Remove the pan from the heat and stir in the warm cream. Then stir the cocoa directly into the mixture until it is completely dissolved and lump-free. Let the mixture cool for about 10 minutes.
- Meanwhile, soak the gelatin in cold water. Then squeeze out the gelatin and stir it thoroughly into the warm cocoa mixture until dissolved. Now pour everything through a fine sieve into a measuring cup and cover with plastic wrap. Let the glaze cool to about 35°C (check with a sugar thermometer).
- Remove the speculoos mousse from the freezer and transfer it to a wire rack. Remove the baking frame. Pour the glaze evenly over the frozen mousse. Repeat this process a second time if necessary. Allow the glaze to set. Then, using a hot knife, cut into approximately 3 cm wide pieces and garnish as desired with sprinkles and a little gold glitter.
Floor
- 50 g
Butter
- 150 g
Creme
Sheet gelatin
Owner
- 50 g
Zucker
- 150 g
Dark chocolate (50%)
- 150 g
Mirror Glaze (Spiegelglasur)
Sheet gelatin
- 65 g
Glucose syrup
- 65 g
Back-Cocoa
- 170 g
Zucker
- 150 ml
For the glaze, bring 75 ml of water to a boil in a small saucepan with the sugar and glucose syrup, and let it boil vigorously for 2 minutes. Remove the pan from the heat and stir in the warm cream. Then stir the cocoa directly into the mixture until it is completely dissolved and lump-free. Mix.
Let it cool for about 10 minutes.
Meanwhile, soak the gelatin in cold water. Then squeeze out the gelatin and stir it thoroughly into the warm cocoa mixture until dissolved. Now strain everything through a fine sieve into
Fill a measuring cup and cover with foil. Allow the glaze to cool to approximately 35°C (check with a sugar thermometer).
Remove the speculoos mousse from the freezer and transfer it to a wire rack. Remove the baking frame. Pour the glaze evenly over the frozen mousse. Repeat this process if necessary.
Repeat once. Allow the glaze to set. Then cut into pieces approximately 3 cm wide with a hot knife and garnish as desired with sprinkles and a little gold glitter.
