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- 500g Benoit Speculoos Spread
- 375g Dairy Cream 35%
- 300g Benoit Dark Chocolate 70%
- 150g Benoit Milk Chocolate 36%
- 150g Butter
- 500g Speculoos Biscuits
- Boil cream and mix it with chocolate
- Add Butter at 40°C
- Add crunched Speculoos biscuits
- Put it in mousse ring and freeze it.
Assembly and Finishing
- After freezing, melt Benoit Speculoos Spread and pour on top of the ganache.
- Decorate with handmade chocolate decoration.