Turn dark chocolate truffles into delicious spiders by pressing black licorice “legs” into the soft ganache. You can flavour your chocolate mixture with vanilla, peppermint extract, or some grated orange zest, if you like.
Bring cream to a boil in a heavy medium saucepan.
Immediately remove from heat, add chocolate and gently whisk until melted and smooth.
Whisk in extract.
Pour into a bowl, cover and chill until firm, about 3 hours.
Line baking sheet with waxed paper.
Drop mixture by rounded teaspoonfuls onto prepared baking sheet, roll into smooth balls, and refrigerate until firm.
Roll the truffles in Dutch cocoa or black sugar to coat.
Cut licorice into 2-inch pieces and press a few into each side of each truffle to make a spider.
Press two candies into the front to make eyes.