For the Speculoos Cream:

Place the milk and Minuta Speculoos in the mixer bowl.
Whisk at high speed for 3 minutes, until fully homogenized and smooth in texture.
Keep the cream refrigerated until use.

For the Sponge Cake:

Place all ingredients in the mixer bowl.
Whisk, using the wire attachment, first at low speed briefly, then at high speed for: 8 minutes (high-speed mixer) or 10 minutes (slow-speed mixer).
At the end, the batter should be light and homogeneous.
Deposit the batter into trays or cake rings, filling up to 2/3 of their height, while avoiding air entrapment.
Bake in a preheated oven at 180°C for 30 minutes (cake rings) or at 180°C for 45–50 minutes (50x70 cm trays).
Allow to cool completely before use.

For the Truffles:

In a mixer bowl or mixing bowl, combine the crumbled sponge cake with the Minuta Speculoos cream.

Add the Variegone Speculoos and the melted Couverture Arabesque Milk 34%.

Mix until a homogeneous and moldable mixture is obtained.

Shape into balls of the desired weight.

Place the truffles in the freezer until firm.

For the Truffles:

In a mixer bowl or mixing bowl, combine the crumbled sponge cake with the Minuta Speculoos cream.

Add the Variegone Speculoos and the melted Couverture Arabesque Milk 34%.

Mix until a homogeneous and moldable mixture is obtained.

Shape into balls of the desired weight.

Place the truffles in the freezer until firm.

Final Finishing:

Dip the frozen truffles into melted Couverture Arabesque Milk 34%.

Immediately coat with Speculoos cookie granella.

Allow to set under refrigeration.

Dip the frozen truffles into melted Couverture Arabesque Milk 34%.

Immediately coat with Speculoos cookie granella.

Allow to set under refrigeration.