Halloween Truffles Recipe

Three dark chocolate truffles with a white chocolate spiderweb on top, on parchment.

5 from 3 votes

Halloween Truffles are somewhat of an upscale treat for the holiday. With only three ingredients, these chocolate spider webs are delectable, pretty and unique. They're perfect for a party and your guests will absolutely flip for them!

*This recipe makes about 2 dozen truffles / serving size: 2

Prep Time1

Cook Time4

Refrigeration Time7

Total Time8 4

Course: Dessert

Cuisine: American

Keyword: chocolate Halloween recipes, dessert for Halloween party

Servings:

Calories: 243kcal

Author: Valentina K. Wein

Equipment

Ingredients

12 ounces bittersweet or semisweet chocolate, finely chopped
6 ounces heavy cream
4 ounces white chocolate

US Customary - Metric

Instructions

Prepare pan and chocolate. Line a sheet pan with parchment paper, and finely chop all of the chocolate, keeping the white separate.
Divide the bittersweet (or semisweet) chocolate in half, into two separate heatproof bowls (you should have about 1 cup in each). And add the white chocolate to a third heatproof bowl (you should have about ⅔ cup.)
Make the filling (Ganache). In a small saucepan, scald the cream. Tiny bubbles will appear along the edges, and it should be very hot but not boiling. Pour the hot cream over one of the bowls with 6-ounces of chocolate and let sit for a few minutes. Then use a spoon to stir to blend the cream and chocolate together. It will take a minute or so before it’s smooth. This mixture is called Ganache.
Let it cool to room temperature and then cover with it plastic wrap and chill in the refrigerator until it becomes completely firm, at least 6 hours, and ideally overnight. (You should lay the plastic wrap directly on top of the Ganache, so it's touching it.)
Scoop the truffles. Remove the Ganache from the refrigerator and use a 1¼ inch cookie scoop to scoop out about 2 dozen truffles from it, placing them on the parchment-lined sheet pan as you go. Lay a piece of plastic wrap on top and refrigerator for at least 1 hour.
Melt the remaining chocolate. Separately, melt the remaining 6-ounces of bittersweet (or semisweet) chocolate and the 4-ounces of white chocolate. You can use a double boiler or the microwave. The microwave is easiest (especially for the white chocolate, since it’s a smaller amount). Melt it in 20 second intervals, no more. Once it seems about halfway melted, you can mix it. Continue these intervals until it’s shiny and smooth.
Add white chocolate to piping bag. Add the white chocolate to a DIY parchment piping cone. Here's an easy guide for how to make one.
Coat and decorate. Remove the truffles from the refrigerator and use a fork to carefully dip each one into the melted chocolate to coat it evenly. Use a small knife to help you remove the dipped truffle from the fork, and place it back on the same parchment-lined sheet pan.
Immediately after each truffle is dipped, use the white chocolate to "draw" a spiral line going around and around the truffle.
Then, starting from the top center of the truffle, use a toothpick to very lightly “draw" lines down the sides of the truffle. This must be done when both chocolates are wet -- right after the truffle has been dipped.
Set and serve. The truffles will set at room temperature. Times will vary depending on how cool the room is -- it could take anywhere from a few minutes to an hour. Place them in mini baking cups to serve.

Notes

Nutritional information is only an estimate.

Nutrition