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Speculoos White Chocolate Dessert: A Decadent Recipe You’ll Love

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Spiced cookie base topped with creamy white chocolate mousse and crunchy Speculoos crumble. A decadent dessert!

Ingredients

Scale
  • 250g Speculoos cookies (crushed finely)
  • 100g unsalted butter (melted)
  • 1 tbsp granulated sugar
  • 1/4 tsp ground cinnamon (optional, for extra spice)
  • 200g good quality white chocolate (chopped)
  • 250ml heavy cream (35% fat or higher), divided
  • 2 large egg yolks
  • 50g granulated sugar
  • 1 tsp vanilla extract
  • 2 gelatin sheets (or 1 tsp gelatin powder + 2 tbsp cold water)
  • 50g Speculoos cookies (roughly crushed)
  • 25g all-purpose flour
  • 25g cold unsalted butter (cubed)
  • 1 tbsp brown sugar
  • Pinch of salt
  • Speculoos cookies (whole or halved)
  • White chocolate shavings
  • Dusting of cocoa powder

Instructions

  1. Crush the Speculoos Cookies: Finely crush the Speculoos cookies in a food processor or ziplock bag with a rolling pin. Ensure no large chunks remain.
  2. Combine with Melted Butter and Sugar: In a medium bowl, combine the crushed Speculoos cookies, melted butter, granulated sugar, and cinnamon (if using). Mix well until evenly moistened, resembling wet sand.
  3. Press into the Base of Your Dish: Choose your serving dish (ramekins, springform pan, or trifle bowl). Press the cookie crumb mixture firmly and evenly into the bottom.
  4. Chill the Base: Place the dish in the refrigerator to chill for at least 30 minutes to set.
  5. Bloom the Gelatin: If using gelatin sheets, soak in cold water for 5-10 minutes. If using gelatin powder, sprinkle over cold water and let sit for 5 minutes.
  6. Melt the White Chocolate: Place chopped white chocolate in a heatproof bowl over simmering water (double boiler). Stir until melted and smooth. Remove from heat and cool slightly.
  7. Prepare the Egg Yolk Mixture: In a separate heatproof bowl, whisk together the egg yolks and granulated sugar until pale and slightly thickened (2-3 minutes).
  8. Temper the Egg Yolks: Heat 125ml of heavy cream over medium heat until just simmering. Slowly drizzle the hot cream into the egg yolk mixture, whisking constantly.
  9. Cook the Custard: Pour the tempered egg yolk mixture back into the saucepan. Cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (3-5 minutes). Be careful not to overheat.
  10. Dissolve the Gelatin: Remove the custard from the heat. If using gelatin sheets, squeeze out excess water and add to the hot custard. If using gelatin powder, add the bloomed gelatin mixture to the hot custard. Stir until the gelatin is completely dissolved.
  11. Combine Chocolate and Custard: Pour the hot custard mixture over the slightly cooled melted white chocolate. Stir gently until smooth and glossy. Add the vanilla extract and stir to combine.
  12. Whip the Remaining Cream: In a separate bowl, whip the remaining 125ml of heavy cream until stiff peaks form.
  13. Fold in the Whipped Cream: Gently fold the whipped cream into the white chocolate mixture in two or three additions.
  14. Pour over the Cookie Base: Pour the white chocolate mousse over the chilled Speculoos cookie base. Smooth the top with a spatula.
  15. Chill the Mousse: Cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to set completely.
  16. Combine Dry Ingredients: In a medium bowl, combine the roughly crushed Speculoos cookies, all-purpose flour, brown sugar, and salt.
  17. Cut in the Butter: Add the cold, cubed butter to the dry ingredients. Use your fingertips or a pastry blender to cut the butter into the mixture until it resembles coarse crumbs.
  18. Bake the Crumble: Spread the crumble mixture evenly on a baking sheet lined with parchment paper. Bake in a preheated oven at 350°F (175°C) for 10-12 minutes, or until golden brown and fragrant.
  19. Cool the Crumble: Remove from the oven and let the crumble cool completely on the baking sheet. Once cooled, break it up into smaller pieces.
  20. Remove from Refrigerator: Once the white chocolate mousse has set completely, remove it from the refrigerator.
  21. Add the Crumble Topping: Sprinkle the Speculoos crumble topping evenly over the top of the mousse.
  22. Garnish (Optional): Garnish with whole or halved Speculoos cookies, white chocolate shavings, or a dusting of cocoa powder, if desired.
  23. Serve and Enjoy: Serve immediately and enjoy chilled.

Notes

  • For the best flavor, use high-quality white chocolate.
  • Be careful not to overheat the custard, or the eggs will curdle.
  • When folding in the whipped cream, be gentle to avoid deflating the mousse.
  • Chilling the mousse overnight is recommended for the best texture.
  • The crumble topping can be made ahead of time and stored in an airtight container at room temperature.

Find it online: https://mmmflavors.com/speculoos-white-chocolate-dessert/