Prepare to tantalize your taste buds with a French-inspired dessert that will transport you to a world of pure culinary bliss! These white chocolate tablets infused with bright lemon zest and crunchy speculoos cookies are not just a treat—they're an experience that will make your dessert lovers click, drool, and instantly fall in love. Imagine a perfect balance of creamy white chocolate, tangy citrus, and the irresistible crunch of traditional Belgian speculoos cookies, all melted together into one extraordinary confection that takes just 20 minutes to create!
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Cuisine: French
Serves: 12 servings
Ingredients
- 200g white chocolate
- 1 lemon, zested
- 1/2 cup crushed speculoos cookies
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
Instructions
- Begin by gathering all your ingredients: 200g of white chocolate, 1 lemon (for zest and juice), 1/2 cup of crushed speculoos cookies, 1 tablespoon of lemon juice, and 1/4 teaspoon of salt.
- Prepare a baking dish or a silicone mold by lining it with parchment paper. This will make it easier to remove the chocolate once it has set.
- In a heatproof bowl, break the white chocolate into small pieces. This will help it melt evenly.
- Set up a double boiler by placing the bowl with white chocolate over a pot of simmering water. Make sure the bottom of the bowl does not touch the water. Stir the chocolate occasionally until it is completely melted and smooth.
- While the chocolate is melting, zest the lemon using a microplane or fine grater, making sure to avoid the bitter white pith. You will need the zest for flavor.
- Once the chocolate has melted, remove it from the heat and stir in the lemon zest, lemon juice, crushed speculoos cookies, and salt. Mix until well combined, ensuring that the speculoos cookies are evenly distributed throughout the chocolate mixture.
- Pour the chocolate mixture into the prepared baking dish or silicone mold, spreading it evenly with a spatula. Tap the dish gently on the counter to remove any air bubbles and ensure an even surface.
- Place the dish in the refrigerator for about 10-15 minutes, or until the chocolate has completely set. Keep an eye on it to avoid over-setting.
- Once set, remove the chocolate from the refrigerator. If using a baking dish, lift the chocolate out using the parchment paper. If using a silicone mold, gently peel away the mold.
- Cut the chocolate into squares or break it into pieces as desired. Serve immediately or store in an airtight container in the refrigerator.
- Enjoy your homemade tablettes de chocolat blanc au citron et aux speculoos as a delightful treat or dessert!
Tips
- • Use high-quality white chocolate for the best flavor and smooth texture • Ensure your chocolate melts slowly and gently to prevent seizing • Zest the lemon carefully to avoid the bitter white pith • Use a silicone mold for perfectly shaped chocolates • Chill the chocolate just until set—over-chilling can make it too hard • Store in an airtight container in the refrigerator for up to a week • For extra elegance, consider sprinkling some additional crushed speculoos on top before the chocolate sets • Let the chocolate sit at room temperature for a few minutes before serving for optimal texture
Nutrition Facts
Calories: 119kcal
Carbohydrates: 15g
Protein: 1g
Fat: 6g
Saturated Fat: g
Cholesterol: 3mg
