Dutch Stroopwafel Trio: Chocolate-Dipped, Caramel-Stuffed, and Spiced Speculoos Variations
A flavorful dutch dessert perfect for standard eaters - made for visual appeal and culinary depth.
Allergens
Gluten (in stroopwafels, if store-bought) - Dairy (butter) - Soy (lecithin in chocolate, if any)
Ingredients
- 12 ready
- made stroopwafels
- 4 oz dark chocolate, finely chopped
- 1/2 cup caramel sauce
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 tbsp sugar
- 3 oz unsalted butter, softened
Instructions
- Line a baking sheet with parchment paper. Set aside.
- Lay out 6 stroopwafels on the prepared baking sheet. Spread a thin layer of caramel sauce over one side of each wafel. Sandwich them together, pressing gently to seal the edges. Repeat with remaining stroopwafels and caramel sauce. Set aside.
- In a double boiler or microwave, melt the chocolate until smooth. Dip each caramel stuffed stroopwafel into the melted chocolate, coating about half of its surface. Place on parchment paper and let set. Repeat with all 6 stuffed wafels.
- In a small bowl, mix together cinnamon, ginger, nutmeg, cloves, sugar, and softened butter to form a spiced paste. Using a small offset spatula or the back of a spoon, spread this mixture evenly over the surface of the 6 remaining stroopwafels.
- To serve, arrange three chocolate dipped stroopwafels on one side of the plate and three spiced speculoos stroopwafels on the other side, creating a visually stunning contrast.
Chef’s Insight
To achieve a smooth chocolate finish, allow the dipped stroopwafels to set in a cool, dry environment.
Notes
Adjust the spice blend to your preference; add more or less of any spice as desired.