Wednesday, February 23, 2011

Chocolate & Speculoos terrine

This is probably the easiest dessert I've ever made. It takes no time to assemble then a few hours in the fridge and it's done!! Sometimes you just don't feel like standing in the kitchen for hours and sometimes you have some friends coming over for a last-minute drink or dinner and you need to whip up a dessert in just a few minutes. Well, this chocolate terrine is the solution, all you need is to melt the the butter and the cream, add the chocolate then the crumbled cookies and place in the fridge and hop c'est fini!!

For those who may not be familiar with Speculoos, well they are a Belgian specialty. Originally baked as a treat for St-Nicholas' day, those caramelized biscuits, flavored with spices, are proving increasingly popular internationally, they are known internationally as Lotus caramelized biscuits.

The cookie's distinctive taste comes from the use of vergeoise brune : this is a delicious kind of brown sugar made from beet syrup, very common in Belgium, with thick crystals that look and feel as if they were slightly wet. The biscuits owe their typical taste to the caramelization of the sugar during the baking process.

To serve this terrine, remove it from the fridge 25-30 minutes before serving, then cut into slices. It's really delicious!

250 g (9 oz) Speculoos (Lotus caramelized biscuits)
85 g (6 tbsp) unsalted butter
400 g (14 oz) bittersweet chocolate
20 cl (6.5 fl oz) heavy cream

Grease a loaf pan with melted butter then line it with parchment paper. Crush the cookies so they become crumbs but not powder.

In a small saucepan, melt the butter and the cream on low heat. When the butter is melted, add the chocolate pieces and let it melt on low heat.

Add the cookie crumbs, mix and pour the preparation into the prepared loaf pan.

Place in the fridge for at least 3 hours. Cut into slices and serve.


Terrine de chocolat et spéculoos

250 g de spéculoos
85 g de beurre
400 g de chocolat noir à dessert
20 cl de crème fraîche

Chemisez une terrine de papier sulfurisé. Réduisez les biscuits en miettes mais pas en poudre.

Versez le beurre et la crème dans une petite casserole. Faites-les doucement chauffer. Quand le beurre est
fondu, ajoutez le chocolat coupé en carrés et laissez fondre tout en remuant, sur feu très doux.
Ajoutez les biscuits au mélange, mélangez et versez dans la terrine.
Placez au froid au moins 3 heures avant de servir en tranches.



  1. Mmmhh, terriblement tentant! Un délice.



  2. This sounds incredibly delicious Cherine, what a great recipe! :-)

  3. Delicious and easy to prepare? A perfect treat for speculoos-lovers :-)

  4. what a BEAUTIFUL blog you have, I love it

  5. This is a take on the biscuit au chocolate that I love! What a great idea to use speculoos instead of petit beurre, much more flavor interest. Yummy, one to try asap!

  6. What an amazing looking terrine. This looks like chocolate heaven. I love its simplicity too

  7. This looks incredible Chicho! I love how easy and quick it is to make. I'll have to try this when my family comes over- they will love it!

  8. It looks decadent and so delicious!

  9. Superb, sinful, and very moreish!

  10. comment y résister? impossible!!!

  11. This is amazing! Love the use of speculoos in such a brilliant way.

  12. That sounds so easy!!! I have never head of speculoos, so first I am going to have to search my grocery stores for those!!

  13. I dore the biscuits crushed up in the chocolate. A perfect accompaniment to drinks with friends. Lovely photograph too!

  14. This looks freaking GOOOOD! Great photography!

  15. Cherine, these look wonderful. I'm all for simple when you can get a result like this one. I hope you have a great day. Blessings...Mary

  16. Just looks so rich and decadent, almost like a chocolate fudge. Yum!

  17. Oh-My-Word...this looks Superb!!! simply beautiful, Chicho.



  18. I'm sold! When I first tried Lotus biscuits it was love at first bite and this terrine looks so simple, yet so delectable that I'm lost for words to explain how much I want to make it right now.

  19. You know I'm addicted to this is heaven for me !

  20. Cherine, I am in chocolate heaven; I just cgecked out your lava cake too :-)

  21. Le speculoos vient des contrées du Nord, voici une partie de son histoire, copier puis coller le lien suivant dans votre navigateur:

    Cordialement. Miss Paprika

  22. What a great recipe Chicho!
    I love it :*