This weekend, Flea and I cooked up some Halloween treats, including these fab little chocolate truffle Halloween monsters.
If I say so myself, they’re ridiculously yummy, and dead simple to make, with just a handful of ingredients. Perfect to make with kids this Halloween.
Halloween Chocolate Truffle Monsters
- 350g cooking chocolate (milk)
- 1/2 cup whipping/double cream
- 2 tbsp canned pumpkin
- 1/4 tsp cinnamon, ginger & nutmeg
- Candy eyeballs
- 3 tbsp popping candy (optional)
- Cocoa powder
- Start by chopping 300g of the chocolate into really small pieces, and put into a bowl at room temperature.
- Mix the spices in a bowl, according to taste. This recipe will make a very lightly flavoured truffle, with just a hint of seasonal warmth, but you can omit the spices if you prefer.
- In a pan, combine the double cream, spices and pumpkin. Stir gently and heat until it’s just barely boiling.
- Pour the hot cream mixture over your bowl of chopped chocolate. Stir until all the chocolate has melted and you have a smooth mixture (if your kitchen is very cold and the chocolate fails to melt, by all means zap it in the microwave for 20 seconds).
- Use a whisk to stir the melted chocolate and cream until it’s smooth.
- Next, drop in a BIG sprinkle of popping candy – we used about 3 tablespoons of popping candy.
- At this stage, you’ll need to cover your bowl with some tin foil, and pop it into the fridge for at least four hours to set.
- Once your chocolate has set, you can prepare for phase 2 of the recipe. Start by finely grating the remaining chocolate, and set it to one side.
- Using a teaspoon, scoop the set chocolate and roll into small, inch-sized balls using cool hands – dust your hands with a little cocoa powder if it’s too sticky.
- Roll each ball in the grated chocolate to coat it, then set onto a sheet of greaseproof paper. The mixture should make around 24-25 little balls. Work quickly and don’t let your hands get too warm, or it’s all going to get pretty messy… (we used a bag of frozen peas for hand cooling, we’re professional like that)
- Once all your balls are complete, melt any leftover grated chocolate, and use it as a glue to stick candy eyeballs onto your monsters.
- If you prefer, you can use icing to decorate your truffles – Flea got highly creative, adding little moustaches and hats to our monster truffles.
We found putting the monsters into the fridge for an hour lets them set a little more firmly – after that, just store them in an airtight container for as long as they stick around!
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