Halloween Chocolate Truffles
I have always loved candy truffles you get in those wonderful candy stores like See’s. I have always wanted to make my own at home so I created these Halloween Chocolate Truffles. These are another item I included in my goodies crate that I brought to my boys while they are away at school. I decided to flavor mine with a little cherry flavoring and we really liked the result.
These truffles are a bit messy to create. I definitely recommend working in small batches and keeping the chocolate in the freezer as much as possible. The filling is very soft and you will need to handle it to get it rolled into ball shapes. And again you will need to handle it some to dip it in the chocolate. I used small skull and brain candies that looked like they had splattered blood on them for Halloween. You can choose many fun options for your candies.
#Choctoberfest is a sponsored event and Imperial Sugar is sponsoring today’s post. In exchange for sharing this recipe for Halloween Chocolate Truffles, I received powdered sugar to try. All thoughts, ideas, recipes, pictures, and opinions contained within this post are solely my own and not necessarily that of the sponsor.
Halloween Chocolate Truffles Recipe
- 3/4 cups semisweet chocolate chips
- 1/3 cup heavy whipping cream
- 1/4 cup Powdered Sugar (I used sugar from our sponsor Imperial Sugar)
- 3 tbsp. butter, softened
- cherry candy flavoring (or flavor of your choice)
- 1 package dark chocolate melting wafers
- Halloween candies for decorating
Melt chocolate chips and heavy cream in top of double boiler. Once melted, add powdered sugar; and whisk until smooth. Remove from heat and add butter and candy flavoring. Whisk until fully combined and the butter is melted. Transfer mixture to a flat container (like a half sheet) and cool to room temperature. Once cooled, place in freezer to chill.
Use a small scoop and shape truffles into small balls, working in small batches and the chocolate mixture will become very soft. about 1/4 of truffle mixture at a time, keeping remainder in refrigerator. Continue until all have been formed into balls ensuring they remain in the freezer.
Melt dark chocolate coating according to package directions. Again, working with a small number at a time, dip each chocolate covering completely. I used a toothpick inserted into the ball and then placed the toothpick into foam to allow the chocolate to cool completely. I worked in small batches. Attach a small candy on top and then put the candies in the refrigerator until the chocolate hardened. Continue working in small batches in this manner until all the candies are coated.
Place each candy into a small paper liner and then into a cute gift box. Candies will be best if kept in the refrigerator.
Adapted from C&H Sugar
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