For the biscuit base

1. Beat the butter until soft with a mixer (or in your stand mixer).
2. In another mixing bowl, mix with a spoon of the flour, the Zùsto, the salt and the speculaas spices. Beat using the mixer until a crumbly dough is formed. Knead further with your hands into a ball and wrap in cling film. Let the dough rest in the refrigerator for 1 hour.
3. Preheat the oven to 180°C and line the baking sheet with baking paper. Sprinkle flour on the counter-top generously and roll out the dough to about 4 mm. Cut out circles of 4 cm (I used an inverted egg cup for this, which was a perfect 4 inches) and place them on the baking sheet. You will have way more than 6 cookies, but that’s not a disaster I guess 😉 .
4. Bake the cookies for 9 to 10 min in the oven. Allow the cookies to cool completely. Meanwhile, make the rest of the recipe.

For the sugar-free glucose syrup

1. Place the ingredients in a saucepan and bring to a boil. Let it boil for a while until the mixture begins to thicken. You can check this by using a spoon to add some of the syrup between your thumb and forefinger and pull your fingers apart. You just need a strand. Please note! The syrup is hot!

For the chocolate shells

1. Cut the chocolate into equal 1cm/1cm pieces or use callets. Put them in a heat-resistant bowl.
2. Melt on a low wattage (600W) in the microwave at 30s intervals. When the chocolate has almost all melted, keep stirring until the last bit melts away. Now add the dye and mix.
3. Take a spoon and scoop the chocolate into the moulds. Turn the moulds around so that the chocolate distributes itself equally. Tap it on the countertop once to make the air bubbles disappear. Now turn the mould upside down on a baking sheet and let the excess chocolate drain away.
4. Save the remaining chocolate for later (for sealing the mould). Meanwhile, make the foam.

For the foam

1. Take a saucepan and put in the Zùsto, sugar-free glucose syrup and lemon juice. Bring to a boil to 117 °C. (Use a sugar thermometer for this)
2. Meanwhile, beat the egg whites to stiff peaks. Remove the saucepan from the heat and pour the sugar-free syrup in with the egg whites in a thin stream while continuing to mix.
3. Beat at full speed for 8-10 min until the meringue is stiff and has cooled a little. Finally, spoon in the vanilla extract. Put the foam in a piping bag.
4. Pipe the foam into the chocolate shell, leaving a small cm all around. Then place on the cookie.
5. Using a spoon, scoop the remaining chocolate on top of the cookie (if the chocolate is too hard, then warm it very briefly, for 20s, in the microwave at 600w). Smooth it out. Put them in the freezer for another hour to stiffen. When they are completely cold, they are easier to remove from the mould.
6. To remove them, roll up your sleeves! With a knife, loosen the chocolate from the mould. Try to push from the top (on the tip) and pull the bottom of the mould gently over the first lump. When I did it, the mould had been turned inside out when the flodeboller came out.
7. Finish with gold powder (optional) and store in a sealed storage container.