Speculoos Sinterklaas Spheres

I love all things cinnamon, speculoos being no exception. Therefore creating a recipe using Le Pain Quotidien selection of speculoos gifts to celebrate Sinterklaas and the return of their festive red bowls
was a treat in itself. Speculoos is basically the generic name given to the traditional spiced shortcrust biscuits from Belgium-with cinnamon being the main standout flavour. The Speculoos Sinterklaas Spheres I’ve created have the added bonus of both standing proud and spinning with festive merriment and are brilliant edible gifts to make and give away this Christmas. Using just 5 ingredients and no baking required, the recipe is as simple as it is fun to make. Hidden inside each sphere is a whole hazelnut, extra of which can be used to roll around with the spinning speculoos gingerbread boys. Illustrating the fact that playing with your food isn’t always a bad thing! Feel free to leave out the nuts or replace them with another ingredient, if allergic or not a fan. They do however pair really well with the speculoos and chocolate flavours. Hazelnuts along with speculoos are also two of Le Pain Quotidien special seasonal steamed milk varieties that are currently being served up in the restaurants signature red bowls. The biscuits are particularly delicious paired with either, whether dunked or spinning! Ideally the latter…

Makes 15


1 packet of speculoos gingerbread boy biscuits

3 x 30g speculoos chocolate bars

3 x 30g dark chocolate bars

3 tbsp speculoos spread

15 hazelnuts


15 hole 4cm silicone sphere mould


Break up the speculoos chocolate and together with 1 tbsp of the the speculoos spread melt in a heatproof bowl set over a pan of simmering water or in the microwave.

Set aside 15 speculoos gingerbread boy biscuits from the packet and break the remaining biscuits inside the packet into crumbs, using a rolling pin.

Stir the speculoos biscuit crumbs into the melted speculoos chocolate mixture until thoroughly combined.

Transfer and divide the mixture into your spherical silicone mould, sat on a tray.

Place a hazelnut into each chocolate filled hole and lightly tap the base of the tray to level the surface of the chocolate mixture in the moulds.Transfer the tray to the fridge for the chocolates to set.

Meanwhile break up the dark chocolate and with 2 tbsp of the the speculoos spread and melt in a heatproof bowl set over a pan of simmering water or in the microwave.

Once the chocolate sphere bases have set, carefully transfer and divide the dark chocolate mixture over them, filling the spheres almost to to the top.

Allow to firm up slightly before carefully standing a speculoos gingerbread boy into each chocolate sphere.

Refrigerate to set fully before carefully removing from the mould and enjoy!