1. Place cream and chocolate chips in a microwave-safe bowl. Microwave for a few seconds until chocolate is melted.
2. Add the speculoos spread to the bowl and stir. Let cool.
3. Shape into 16 balls using approximately 15 mL (1 tbsp.) of mixture for each ball and place on a baking sheet lined with parchment paper. Refrigerate for 15 minutes.
4. Meanwhile, place cookies in an airtight bag. Remove air from bag and seal. Using a rolling pin, break the cookies up into crumbs.
5. Heat fondue according to package instructions.
6. Pour fondue into a bowl. Using a fork, dip the balls into the fondue and place on the baking sheet. Immediately sprinkle with cookie crumbs. Refrigerate 5 until chocolate has set.
7. Drizzle remaining fondue over truffles. Refrigerate for another 5 minutes, until chocolate has set.
8. Keep truffles refrigerated.

Chef’s secret

Roll your truffles in speculoos crumbs after shaping them for a more finished look. This will add a crunch and extra flavour to each bite. Use a melon scoop or lightly moistened hands to shape small balls before coating them with cookie crumbs.