Do you like chocolates? These Dutch Pepernoten Chocoladeflikken are a really great recipe. Because chocolate and pepernoten is a delicious combination (think of pepernoten chocolates). You definitely can't leave them on the plate!

A white backdrop. In the front a glass plate with three different kind of pepernoten chocolates. A white mug and some pepernoten in the back.

It's almost December 5th (Sinterklaas time) again, and so a delicious recipe with pepernoten. In my quest to discover delicious recipes, I made these pepernoten chocolates with 3 types of chocolate. So there is a delicious taste for every candy butt.

With 3 ingredients and 15 minutes, you can easily make this simple recipe. And I can assure you it is very much appreciated. At least here. The youngest loves pure and took care of it. The white ones disappeared in the mouth of the middle, and the oldest attacked the milk chocolate. Calculate what was left for me. Nothing ;-). Well, that’s life.

Ingredients for pepernoten chocolates

A full list of ingredients can be found at the end of this blog.

Ingredients Pepernoten flikken (Dutch Pepernoten Chocolates)

Chocolate: You can vary wonderfully with the types of chocolate. This recipe is made with 3 kinds of chocolate, but of course, you can use any kind you like.
Butter: You add the butter so that the chocolates do not become hard through and through, but remain slightly creamy.
Pepernoten: You can make this with pepernoten, but it is also very tasty to prepare it with speculaas or gingerbread.

Preparation Sinterklaas chocolates with Pepernoten

Preparation in 4 steps of Chocolates with Pepernoten

A recipe that you can easily print can be found at the bottom of the blog.

Put the butter and chocolate in cubes in a fireproof dish and hang it over boiling water so that you melt the chocolate (without burning it). This is also called au Bain-Marie.
Stir everything together well.
Add the chopped pepernoten and mix well.
Use two tablespoons to make heaps on baking paper and let the chocolate set at room temperature. Repeat all steps for the other kinds of chocolates.

Three different kinds of pepernoten chocolate on a white backdrop with pepernoten around them and a cup of coffee in the back

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📖 Recipe

RECIPE CARD

Een vierkante foto met vier chocolade flikken op een glazen schaaltje. Pepernoten in de achtergrond.

Pepernoten Chocoladeflikken (Dutch Pepernoten Chocolates)

Andréa

5 of 3 votes

Print Recipe Pin Recipe

Cook Time 20

stiffen 2

Total Time 2 20

Course Sweets and Sweet Baking

Cuisine Dutch

Servings chocolates

Calories 103 kcal

Ingredients

▢ 3½ oz. pepernoten, chopped
▢ 2 oz. white chocolate, chopped, finely
▢ 2 oz. Milk Chocolate, chopped, finely
▢ 2 oz. dark chocolate, chopped, finely
▢ 3 tablespoons butter

All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.

Metric - US Customary

Instructions

Line a baking sheet with baking paper.
Chop the pepernoten and divide them into three portions.
3½ oz. pepernoten
Put a pan of water on the stove and bring it to a boil.
Hang a bowl above the water (don't touch the water) and add the white chocolate and 1 tablespoon of butter.
2 oz. white chocolate, 3 tablespoons butter
When the chocolate has melted, remove the bowl from the heat and stir in some pepernoten.
Make heaps on the baking paper until you don't have any more chocolate mixture.
Repeat steps 4 to 6 for both other types of chocolate (milk and dark).
2 oz. Milk Chocolate, 2 oz. dark chocolate, 3 tablespoons butter
Allow the chocolate to set at room temperature.

Notes

1. Chocolate: You can vary wonderfully with the types of chocolate. This recipe is made with 3 types of chocolate, but of course, you can use any kind you like.

2. Butter: You add the butter so that the chocolates do not become hard through and through, but remain slightly creamy.

3. Pepernoten: You can make this with pepernoten, but it is also very tasty to prepare it with speculaas, Biscoff cookies, speculoos or gingerbread.

4. Storage

Room Temperature: Store the chocolates at Room Temperature, in the dark. This way they stay good for up to 2 weeks.
Refrigerator: Always store chocolate at room temperature. If you store it in the refrigerator (which is a humid environment), a white haze will form on the chocolate due to the condensation. However, if it gets so hot that your chocolate melts, keep it in an airtight box in the refrigerator for as short a time as possible. And take it out again when it cools down.
Freezer: Although you don't expect it, you can freeze chocoladeflikken. Let them cool in the fridge for an hour and then wrap them in plastic wrap. Then put them in a freezer box. This way they stay good for up to a month. Let thaw at room temperature. This way they stay good for up to a month (it may be that the texture of the gingerbread cookies changes slightly)