Chocolate Truffles

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

If you've seen my Pumpkin Almond Cookies, you know I prefer cute over gory when it comes to Halloween.

These Halloween Truffles are amazingly rich, creamy and scrumptious. And pretty, to boot.

The process to create the Halloween chocolate truffles is time intensive, though easy to follow. I suggest inviting a friend to make them with you -- four hands are better than two when it comes to the final touches.

And it will be fun!

What You'll Need

(I often suggest brands I love and use — these are only suggestions and this is not a sponsored post.)

• bittersweet or semisweet chocolate - Use a high quality chocolate if possible. My favorite is Scharffen Berger. It's sold at Gelson's, Walmart, and a handful of other stores. I've also used the big Trader Joe's dark chocolate bars, and they'll work well too.
• white chocolate - My favorite white chocolate for this is Lindt, which is sold in most grocery stores.
  
• heavy cream

How to Make Halloween Truffles with Spiderwebs

- 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 heat proof bowls (you should have 6-ounces/about 1 cup in each). And add the white chocolate to a third heat proof bowl (you should have 4-ounces/about ⅔ cup.)

- In a small saucepan, scald the cream. It should be very hot but not quite boiling. Pour it 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. It will take a minute or so before it’s smooth. This is called Ganache.

- Let it cool to room temperature, cover with it plastic wrap and chill in the refrigerator until it becomes completely firm, at least 6 hours, and ideally overnight. (The plastic wrap should be directly on top on the chocolate.)

- Remove the Ganache from the refrigerator and use a 1¼ inch cookie scoop to scoop out about 2 dozen truffles, placing them on the parchment-lined sheet pan as you go. Lay a piece of plastic wrap on top and refrigerate for at least 1 hour.

- 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.

- Add the white chocolate to a DIY parchment piping cone. Here's an easy guide to make one.

- 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 still wet.)

- Leave them at room temperature to set. Place them in mini baking cups to serve.

(More detailed instructions are in the recipe card below.)

Recipe Tips

• To save time (and muscle!) you can use a food processor fitted with the grater attachment to grate the chocolate instead of chopping it. This is a sure-fire way to make sure the small pieces will all be the same size which will result with even melting. (FYI, if you do this, the weight is the same, but the cup measurements will vary - 6-ounces is more like 1½ cups.)
• For chocolate truffles, it's typical to use a block or bar of chocolate -- however, chocolate chunks and chips will work too.
• Defnintely take advantage of the fact that the Ganache (the truffle filling) can be made up to four days ahead of time.
• When you scoop the Ganache into the truffles, it's okay if they're not smooth. You'll see that when you dip them into the melted chocolate, it will become a smoother surface. (If you're seeking a more refined truffle, you can roll each one between your palms before you dip them. If you do this, refrigerate them after this step for about 30 minutes.)
• Making these Halloween Truffles requires patience and you can't worry about making them look perfect. As you can see, mine are not. 🙂
• If you have a helper (which is a great idea!), when it comes to adding the spiderwebs, as soon as one of you places the just-dipped truffles on the sheet pan, the other person should quickly add the white chocolate, and use the toothpick to shape it. If you're alone, just work as quickly as you can -- but don't stress. Clearly, this will taste delicious no matter what. It's chocolate, after all!
• If it's especially warm in your house, and you want the truffles to set quickly, you can put the sheet pan in the refrigerator for a couple of minutes.

Timeline for Chocolate Halloween Truffles

up to 4 days and at least 8 hours ahead: Make the Ganache.
up to 8 hours ahead and at least 2 hours ahead: Melt the chocolate, dip and decorate the truffles.

How to Store Chocolate Truffles

• Room temperature. You can keep the truffles at room temperature for up to two days in an airtight container.
• Refrigerator. In an airtight container, the truffles will keep well in the refrigerator for up to two weeks.
• Freezer. The Halloween truffles can be stored for up to three months in the freezer. The best way to do this is in a Ziploc bag and an airtight container.
• Whether at room temp, in the fridge or freezer, once the chocolate coating is hard, you can gently layer them with a piece of parchment paper between them. I would not do more than two layers.

And if you really want to go nuts, you can add a cute little red spider on top. Use a tiny red cinnamon candy for the body, and add red color to white chocolate to pipe the legs.

More delicious chocolate truffle recipes:

• Spicy Mayan Chocolate Truffles
• Chocolate Sesame Truffles

Halloween Truffles Recipe

Valentina K. Wein

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

5 from 3 votes

Print

Prep Time 1 hr

Cook Time 4 mins

Refrigeration Time 7 hrs

Total Time 8 hrs 4 mins

Course Dessert

Cuisine American

Servings 12

Calories 243 kcal

Equipment

• cookie scoop
• parchment paper
• sheet pan
• toothpicks

Ingredients

 

US CustomaryMetric

 

1x2x3x

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

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

Calorie count is only an estimate.

Keywords chocolate Halloween recipes, dessert for Halloween party

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