Chocolate speculoos fondants
Four ingredients, no baking time, and 40 pieces at once
Hello foodies,
sometimes it really doesn't take much. These little chocolate speculoos fondants are made from four ingredients, need no oven and are ready in twenty minutes. The fridge does the rest.
In the centre sits a crunchy speculoos filling, and that is exactly what sets them apart from an ordinary Praline. The recipe makes around 40 pieces, in festive cases: enough for the holidays and for the box you give away.
You can also watch the whole recipe in the video.
The recipe on video
0:36 min
Ingredients
Step by step
Preparation
Melt the chocolate and coconut fat
Put 150 g of Milk chocolate, 150 g of dark chocolate and 100 g of coconut fat into a large Bowl. Warm everything in the microwave: three times 30 seconds at 600 watts, and stir well each time in between.
The stirring is not just a detail: it spreads the heat, and the chocolate does not scorch.
Lay out the moulds
Lay out about 40 festive Praline moulds on a plate or a tray, so you can fill them quickly afterwards.
Fill the moulds one third full
Pour the chocolate mixture into a Measuring cup, so you hit the moulds cleanly, and fill each one about a third full.
Pipe in the speculoos filling
Fill the crunchy speculoos filling into a Piping bag and pipe a little of it onto the chocolate in each mould.
Top up with chocolate
Pour the remaining chocolate mixture over the top until the moulds are full.
Decorate
Sprinkle festive nonpareils over them and place edible golden stars on top. Do this while the chocolate is still liquid, because later nothing will stick.
Chill for at least three hours
Put the Fondants in the fridge for at least three hours, until they are completely firm. After that they are ready.
Packed in a box, they keep for up to two weeks in the fridge.
Chocolate speculoos fondants
Ingredients
Fondants
Decoration
Preparation
- Melt: Melt the Milk and dark chocolate with the coconut fat 3 × 30 sec. at 600 watts, stirring in between.
- Fill: Fill the Praline moulds one third full with chocolate.
- Speculoos: Pipe in a little crunchy speculoos filling.
- Top up: Top up with the remaining chocolate.
- Decorate: Scatter nonpareils and golden stars on top while the chocolate is still liquid.
- Chill: Let set in the fridge for at least 3 hrs.
Nutritional values per 100 g
Storage & shelf life
Everything for this recipe
Recommended from our bakery: exactly the sizes the recipe was tested with.
Ingredients
Milk chocolate for melting
Dark chocolate for melting
Crunchy filling of speculoos and biscuits 300g
Christmas nonpareils
Edible golden stars
Accessories
Praline moulds with Christmas motifs
Measuring cup 1 litre
Disposable piping bag - 41cm - 24pcs
Cookie box 26 x 26 x 5 cm
Delivery in 1 bis 2 working days · Free shipping from CHF 100
So gelingen sie garantiert
The speculoos filling adds the crunch, but it is not essential. Chocolate alone works just as well, or you can use another filling you happen to have on hand.
It makes the Fondants set without turning hard, and ensures that they melt in your mouth straight away. Do not leave it out and do not replace it with butter.
Nonpareils and little stars only stick to liquid chocolate. So work in small batches: fill a few moulds, decorate them, then do the next.
Frequently asked questions
Yes, absolutely. We added it to bring something crunchy to the Fondants, but you can adapt them entirely to your taste or simply fill them with chocolate.
In a well sealed box, up to two weeks in the fridge. That makes them great for preparing ahead and giving as gifts.
The moulds give the Fondants their shape and their festive look. You can use any paper Praline case of a similar size, but it will not work entirely without moulds, as the mixture would stay flat.
Print recipe
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Comments
Question de Mary
By: Mary B. On 2024-12-13Bonjour, Nous sommes d'accord qu'on peut aussi très bien faire les fondants sans le croustillant et les remplir que de chocolat?
Replied by: Karin On 2024-12-13