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Spider Truffles

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.

Spider Truffles

Prep:

4hrs

Skill Level:

Easy

Ingredients

  • 1 cup whipping cream or 18% coffee cream
  • 3 cups semisweet chocolate chips or 12 oz good-quality chocolate, chopped
  • 1 Tbsp vanilla or peppermint extract, espresso powder, grated orange zest
  • 1 pkg black shoestring licorice
  • tiny coloured candies, for eyes (optional)
  • cocoa or coarse black sugar, for coating (optional)

How to Make It

1.

Bring cream to a boil in a heavy medium saucepan.

2.

Immediately remove from heat, add chocolate and gently whisk until melted and smooth.

3.

Whisk in extract.

4.

Pour into a bowl, cover and chill until firm, about 3 hours.

5.

Line baking sheet with waxed paper.

6.

Drop mixture by rounded teaspoonfuls onto prepared baking sheet, roll into smooth balls, and refrigerate until firm.

7.

Roll the truffles in Dutch cocoa or black sugar to coat.

8.

Cut licorice into 2-inch pieces and press a few into each side of each truffle to make a spider.

9.

Press two candies into the front to make eyes.

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