Pepernoten truffles with white chocolate are the perfect treat for Sinterklaas' evening. Think of the warm, spiced taste of pepernoten, a creamy layer of white chocolate, and a hint of orange and almond.
Delicious with a cup of hot chocolate, these truffles are also fun to give as a gift or secretly eat yourself. They literally melt on your tongue. Highly recommended!
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White Chocolate Pepernoten Truffles
During the Sinterklaas period, I always feel like making something delicious. The smell of speculaas spices, the crunchy kruidnoten (pepernoten) - it feels so festive! I came up with this recipe when I wanted to bring something small for a Sinterklaas evening.
The result was so delicious that I immediately knew I would put these truffles on the table myself.
They are firm, easy to make, and have a refined taste due to the orange zest and almonds. And you don't even need to turn on the oven: these are no-bake truffles you make with just 4 ingredients (plus the chocolate coating). Are you curious yet? Try them yourself soon!
What are kruidnoten (pepernoten)?
Kruidnoten are small, crunchy, dome-shaped Dutch spice cookies, flavored with speculaas spices like cinnamon, cloves, ginger, and nutmeg. In everyday Dutch, most people call them pepernoten - strictly speaking, real pepernoten are soft, chewy squares made with anise and rye flour, but the crunchy kruidnoten are what fills the stores (and this recipe) around Sinterklaas.
In English, they're sometimes called pepper nuts or Dutch gingerbread nuts.
Can't find them? Gingersnaps or speculoos (Biscoff) cookies work as a substitute in the same amount.
What do you need?
Tip for the Cream Cheese
Use cream cheese at room temperature. This way, it mixes better, making your filling nice and creamy. It also helps to firm the truffles.
How do you melt the White Chocolate?
Use good quality white chocolate. Cheaper types typically contain too much oil, which means they do not coat as well.
Melt the chocolate in a bain-marie: Place a heat-resistant bowl above a pan of gently simmering water. Stir occasionally.
Make sure the bottom of the bowl does not touch the water; otherwise, the chocolate can burn.
Preparation
- Preparation: Place the kruidnoten in a sturdy plastic bag and crush them with a rolling pin until they form coarse crumbs. Reserve 2 tablespoons of the crumbs for the garnish.
- Making the filling: In a bowl, mix the kruidnoten crumbs with cream cheese, orange zest, and roasted almond flakes. Knead until you have a firm mass.
- Shaping: Use damp hands to make balls of about 1 inch (2 cm) in diameter. Place the balls on a baking sheet lined with baking paper and refrigerate for at least 1 hour.
- Coating with chocolate: Melt the white chocolate in a bain-marie until it is smooth and liquid. Dip each ball in the chocolate using two forks, let the excess chocolate drip off, and place the balls on a rack. Sprinkle some kruidnoten crumbs over the wet chocolate immediately. Place the truffles in the refrigerator to harden.
Frequently asked questions
- Can I make these truffles ahead? Yes, they actually taste even better after a day in the fridge, when the filling softens slightly and the flavors blend. Make them up to 3 days ahead, or freeze them airtight for up to 3 months. That makes them perfect for gifting: pack them in a small box with baking paper between the layers and keep them cool until you hand them over.
- My white chocolate is thick and lumpy. What went wrong? White chocolate burns quickly. Keep the water gently simmering (never boiling), make sure the bowl doesn't touch the water, and don't let any water or steam get into the chocolate - even a drop makes it seize. A teaspoon of neutral oil can rescue chocolate that has become too thick.
- Why is my filling too soft to roll? Your cream cheese was probably too warm, or your crumbs were ground too fine. Chill the mixture for 30 minutes and try again with damp hands, or knead in some extra kruidnoten crumbs until the mass firms up.
- I can't find kruidnoten. What can I use instead? Gingersnaps, speculoos (Biscoff) cookies, or gingerbread cookies all work in the same amount. The taste shifts a little, but the warm spices stay.
Did you make this recipe?
So, how did it turn out? Tell me all about it (and a star rating would make my day.)
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Ingredients
For the filling
- 2 cups kruidnoten
- 4 oz. cream cheese
- 1 tablespoon orange zest
- 1 tablespoon Almond slivers, roasted and finely chopped
For the coating
- 1 pound white chocolate
For the garnish
- 2 tablespoons kruidnoten crumbs , from the first step
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.
Instructions
- Put the kruidnoten in a sturdy plastic bag with a seal. Hit it with a rolling pin until you have coarse crumbs.2 cups kruidnoten
- Remove 2 tablespoons of crumbs from the bag and set them aside for the garnish.
- Put the rest of the kruidnoten in a bowl together with the cream cheese, orange zest and finely chopped almond shavings. Knead everything well together until you have a firm mass.4 oz. cream cheese, 1 tablespoon orange zest, 1 tablespoon Almond slivers
- Moisten your hands a little, then roll balls about 1 inch (2 cm) in diameter. Place them on a baking sheet.
- Put the balls in the fridge for at least 1 hour to stiffen.
- Melt the white chocolate in a bain-marie. Make sure the chocolate is smooth and liquid.1 pound white chocolate
- Take a ball and dip it in the melted chocolate. Use two forks to cover the ball completely.
- Let the excess chocolate drip off, and place the ball on a rack. Tip: Place a baking tray with aluminum foil under the rack to catch spills.
- Sprinkle some of the crumbs you kept aside over the still-wet chocolate.2 tablespoons kruidnoten crumbs
- Repeat this process for all the balls.
- Put the balls in the fridge and let them harden.
Notes
- Extra spicy: Add ¼ teaspoon of speculaas spice mix to the cream cheese mixture for more flavor.
- Other Chocolate: Use dark or milk chocolate instead of white chocolate.
With liqueur: For a luxurious touch, mix a teaspoon of Frangelico, Amaretto, or Cointreau into the filling. - Decorating: Melt dark or milk chocolate and draw thin stripes of dark or milk chocolate over the truffles for a festive look.
- Refrigerator: Always store the truffles in the refrigerator, not at room temperature. They will keep for 3 days in the fridge.
- Freezer: You can also freeze the truffles airtight. They will keep for up to 3 months in the freezer. Let them defrost slowly in the refrigerator.
Nutrition
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