Melt the chocolate in a saucepan. In a separate saucepan, bring the cream to a boil. Once the chocolate is melted, add the hot cream and mix well until smooth. Refrigerate the mixture overnight.

The next day, gently re-melt the ganache over low heat. Once melted, turn off the heat and add the butter. Mix well until the butter is fully melted and the mixture is smooth.

Let the mixture cool completely. I let it chill overnight again before shaping. Crush the speculoos cookies into a fine powder. Scoop out a small amount of chocolate and roll it into a ball in your hands, then roll the ball in the crushed speculoos. Place the truffles in small paper cups. Keep them refrigerated until ready to give.