My Boozy Marzipan Speculoos Truffles are easy to make and the perfect last minute Christmas gift – that is, if you can part with them!
Looking for an edible gift? Make these easy Marzipan & Speculoos Gingerbread Truffles!
What is gingerbread spice and can I make it myself?
Tips for making the best Marzipan & Speculoos Gingerbread Truffles:
- To make grating easier, I find it helps to put the marzipan in the fridge to firm it up a bit.
- For the Marzipan Speculoos Truffles, you need Speculoos Cookies. Though I have seen them a lot in Canadian Supermarkets lately, you might just as well order them online. I find these Speculoos Cookies quite delicious.
- I like to use orange marmalade and a mix of rum and amaretto to get some bold, festive flavors into out Gingerbread Truffles! Feel free to pick a different light jam, like apricot.
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Boozy Marzipan Speculoos Truffles
- 2 tbsp orange marmalade
- 200 g Speculoos cookies
- 200 g marzipan
- 1 tsp gingerbread spice see above
- 2 tbsp amaretto liqueur
- 2 tbsp rum
- 200 g white chocolate
- 100 g unsweetened coconut flakes
Heat the orange marmalade in a small pot or in the microwave for a couple of seconds. Take off heat and stir well. Grind cookies in a food processor and grate the marzipan.
Knead all the ingredients apart from chocolate and coconut together until a homogeneous dough forms. Let the truffle dough rest while you melt the white chocolate in the microwave or over a baine marie.
Roll the truffles using about 1 tsp at a time, dip the truffles into the white chocolate and roll about half of them in the grated coconut flakes. Let them cool on a wire rack until the chocolate has set.
Store at room temperature in cookie tins.