Chocolate and Speculoos Cases Recipe

Ingredients:

• 150g Speculoos biscuits
• 50g unsalted butter, melted
• 150g dark chocolate, chopped
• 150ml double cream
• 1 tbsp honey
• Pinch of salt

Instructions:

1. Preheat oven to 180°C/160°C fan/gas mark 4.
2. Using a food processor, crush the speculoos biscuits into small crumbs.
3. Melt the unsalted butter in a small saucepan or in the microwave for 20 seconds. Add the melted butter to the biscuit crumbs and mix well.
4. Divide the mixture between 6 muffin cases, about 2 tablespoons each. Press the mixture down firmly into the cases to create a base. Place the muffin cases on a baking tray and bake for 7-8 minutes or until lightly golden. Remove from the oven and leave to cool completely.
5. Meanwhile, place the chocolate into a heatproof bowl. In a small saucepan, heat the double cream, honey, and salt until just simmering. Pour the hot cream mixture over the chocolate and stir until completely melted and smooth.
6. Once the biscuit cases are cool, spoon the chocolate mixture into each cup until almost full. Chill in the fridge for at least 2 hours until set.
7. Serve cold or at room temperature.

Verdict:

This is a delicious and indulgent dessert that is easy to make and perfect for any occasion. The crunchy speculoos base adds a lovely texture to the dessert, while the rich and smooth chocolate filling is simply irresistible. Serve as an impressive finish to any meal or as an afternoon treat.

Serving Suggestions:

• Add a dollop of whipped cream on top of each chocolate and speculoos case before serving.
• Serve with a scoop of vanilla ice cream on the side.
• Garnish with fresh berries or chopped nuts for extra flavour and texture.