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Speculoos and Cinnamon Pralines

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Speculoos and Cinnamon Pralines

The perfect speculoos and cinnamon pralines recipe with a picture and simple step-by-step instructions.

  • 5 Spekulatius
  • 0,25 Cup Cini minis
  • 0,5 Cup Mascarpone
  • 6 bars Chocolate
  1. Crush the speculoos biscuits and cini minis in a blender.
  2. Set aside 2 teaspoons of crumbs and mix the rest of the crumbs with the mascarpone.
  3. Shape the mixture into balls and chill in the refrigerator for an hour.
  4. Melt the chocolate in a water bath and coat the cold balls.
  5. Sprinkle the still moist balls with the remaining crumbs.
  6. Put the finished pralines in the refrigerator until they have hardened completely (at least 2 hours).
Dinner
European
speculoos and cinnamon pralines

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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