Chocolate-speculoos fondants

Posted on: 2024-12-11
 

Hello sweet tooths!

Looking for something sweet and indulgent this Christmas? Discover our chocolate and speculoos fondant recipe!

Easy to prepare, these little treats will delight your guests during the holiday season. ;-)

Discover the recipe in the video below:

To make about 40 chocolate-speculoos fondants, you will need:

- 150gr milk chocolate

- 150gr dark chocolate

- 100gr coconut oil

- One jar of crunchy speculoos filling

- Christmas fondant cases

- Christmas nonpareils

- Edible golden star sprinkles

Let's get started with the recipe!

In a large bowl, pour 150gr milk chocolate, 150gr dark chocolate and 100gr coconut oil.

Heat in the microwave 3 times for 30 seconds at 600 watts stirring well between each heating.

On a plate, arrange about 40 Christmas fondant cases.

Use a jug to fill each case up to one third.

Transfer one jar of the crunchy speculoos filling into a piping bag.

Pipe a little bit of the filling onto the chocolate and finish filling the cases with the chocolate mixture.

Decorate the fondants by sprinkling Christmas nonpareils and golden star sprinkles.

Leave the fondants to set in the fridge for a minimum of 3 hours.

They are now finished and ready to enjoy!

The fondants can be stored in a box in the refrigerator for up to two weeks.

We hope you enjoy this ultra-indulgent little fondant recipe!

Sophie and Laura

P.S.: All the materials used can be found at the bottom of the recipe!

Chocolate speculoos fondants

 
Posted in: All our recipes, Winter and Christmas, Chocolate recipe, Sweets, Recipe for homemade gourmet gifts
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Comments

  • Question de Mary
    By: Mary B. On 2024-12-13

    Bonjour, 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 Merci pour votre message. Oui, vous pouvez faire ces fondants sans le croustillant :-). Nous avons ajouté ce fourrage pour apporter un peu de croustillant aux fondants, mais vous pouvez sans autre les adapter selon vos goûts.
    Bonne pâtisserie :-)

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