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!

Ingredients:
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

Ingrédients:
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.