I’m playing in the kitchen this evening in preparation for tomorrow’s festivities. Actually, I would have been making these this weekend regardless of whether Christmas was approaching or not, as I am currently obsessed with speculoos butter (aka “cookie butter”).
Let me back up for a moment. Have you ever heard of this magical sustenance? I imagine if you are European or shop at Trader Joe’s regularly you are already privy to the heavenly-ness of cookie butter. If you happen to be living under a rock and haven’t heard of it yet, let’s discuss:
Speculoos cookies are crispy little treats of Belgian origin. They have a subtle sweetness with notes of caramel. They’re spiced with warm spices, like cinnamon, clove, and nutmeg, which gives them a similarity to gingerbread, but aren’t quite as in-your-face. They’re quite tasty on their own, but then some brilliant person came along and said “You know what would be even more delicious? If we ground up these cookies until they have the consistency of peanut butter and then we can spread them on everything.” It sounds a little crazy, doesn’t it? Spreading cookies on things? But oh, it’s fucking glorious. I wish I knew who was responsible for this act of genius because that person deserves a lap dance.
So, know that you know about cookie butter, let me tell you about tonight’s creation. I took some semi-sweet and dark chocolate and heated it over a double boiler with heavy cream. Once the chocolate was completely melted I stirred in some cookie butter and finely chopped speculoos cookies. After chilling the ganache for about an hour I rolled them into tiny balls and coated them with cocoa powder.