Spooky Spider Truffles
Ok, these are more adorable than spooky.
Either way, these spider truffles will disappear from your halloween spread faster than you can say “awwwwww”.
These are so easy to make, the kids will love to get in there and help. Be aware! With so few ingredients, there is nowhere to hide, so use good quality chocolate and pure vanilla for best results.
Heads up: This post contains affiliate links. If you click and purchase, I may receive a small commission at no extra cost to you. I only recommend tools/ingredients that I personally use and am excited to share with you.
Ingredients explained:
Baking chocolate - Please do not use chocolate chips! There is too much wax and whatever else is in chocolate chips to hold their shape, which means they just don’t melt very well. Use the bars that are sold in the baking aisle, like Baker’s. For a classic truffle taste, use semi-sweet chocolate.
Heavy cream - At least 33% milk fat. This is the kind of cream you use to make whipping cream and gives the truffle it’s signature texture.
Butter - Just a bit. Since butter melts around body temperature, when you put this truffle in your mouth, it will partially melt. It elevates the experience, trust me.
Vanilla - Use the best quality vanilla your budget allows. Ideally, you want to use pure vanilla for the best flavour.
Salt - Fine sea salt is best. If you want a sea salt truffle, then use more salt. If you just want to highlight the chocolate flavour without tasting salt, then use less. Start with 1/4 tsp and add as you like.
Toppings - Use whatever your preference is to roll these little guys in! My preference is cocoa because the bitterness of the cocoa cuts the sweetness of the truffle and also doesn’t get in the way of how smooth and creamy these truffles are. Although, the chocolate sprinkles look very cute as a spider.
Pretzels - For the shape of the legs, you’ll need to get the mini pretzel twists.
Candy eye balls - I like these ones, but I find you can buy these tiny candy eyeballs year round in craft stores and big box stores that have a solid baking section.
Tools required:
Saucepan
Mixing bowl that is microwave safe
Spatula
The recipe
Spooky Spider Truffles
Ingredients
8 ounces (2 bars) semi-sweet baking chocolate
2/3 cup heavy cream
1 tsp butter
1/4-1/2 tsp sea salt
Toppings to roll the truffles in: cocoa, nuts, sprinkles, coconut, flaked sea salt, toffee bits
Mini pretzel twists
Candy eye balls
Directions
Chop up chocolate in small chunks (the smaller the pieces you chop, the easier it will be for the chocolate to melt), place in bowl.
Break up butter into small pieces and add to chocolate.
In a small saucepan, heat cream over low/medium heat until simmering (NOT boiling), then pour over the chocolate and butter. Do not stir, just wait 3 minutes.
Add vanilla and sea salt, then stir to incorporate. It should come together beautifully, but if you notice that there are still chocolate chunks present and the mixture has cooled, then put in the microwave for 20 second increments until melted.
Place in fridge for 1-2 hours. For a quicker chill, spread the mixture out on a shallow pan (I use a pie plate).
Scoop heaping teaspoon sized amounts and roll into balls.
Roll the balls in your favourite toppings.
For the spider legs, use the curved pieces of the pretzel twists. To break these parts off the pretzel, use your fingers, it seems a knife will just crack the whole thing. Insert pretzel pieces into the sides of the truffle. Add candy eye balls.
Makes around 12. Keep in the fridge for several weeks or store in the freezer for several months.
Hey, I’m Kim!
After a lot of practice (and a few sticky disasters), I’ve crafted a delicious selection of lollies and mastered a ton of candy making tips to share with you—lump free. (You’re welcome.)
