Summary

Ingredients

• 300 g nuts, mixed
• 300 g biscuit (s) (spiced speculas or shortbread biscuits)
• 175 g butter
• 500 g dark chocolate
• 350 ml cream
• Oil for the mold

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Instructions

1. Toast the nut kernel mixture in a pan without fat until it smells fragrant. Let cool and roughly chop. Crumble the speculoos finely.
2. Melt 150 g butter and let cool down a little. Then mix the butter and spekulatius crumbs together well and press them firmly into a lightly oiled tin (approx. 20 x 20 cm). Chill the mold.
3. Roughly chop the dark chocolate. Slowly heat 25 g butter and 350 ml cream in a larger saucepan (do not boil) and melt the chocolate in it. Stir in the nuts, take the mold out of the fridge and spread the chocolate and nut mixture evenly on the speculoos base. Chill again - preferably overnight.
4. Put the whole thing on a board. If it does not come out of the mold well, hold a tea towel under hot water, squeeze out a little and place the mold on the bottom. Cut everything into more or less small cubes. Size according to your taste. Best kept in the refrigerator.