Dive into our cauldron of creativity and be inspired by these spectacular, spooky spider truffles. Quick and easy to make, these spine-tingling treats will delight grown-up ghouls and little monsters alike this Halloween.
Liquorice ganache
Ingredients165g 35% cream 10g Sosa sorbitol 247g Belcolade Cacao Trace dark chocolate 55% 17g butter |
MethodHeat cream, glucose, liquorice paste and sorbitol to 85c. Pour over chocolate and blend to emulsify. Cool to 35c and blend in the butter. Once the ganache reaches 32c, place into a piping bag and pipe into truffle shells. Allow to crystallise fully (overnight or 8 hours) before capping and rolling truffles. |
Shell
Ingredients |
MethodFill the truffle shells with the ganache. Temper the chocolate and cap the truffles and let set. Hand roll the truffles in the tempered dark chocolate and allow them to set. |
Legs
Ingredients |
MethodFold a piece of cardboard concertina-style. Do the same with acetate (guitar sheet) so it fits exactly over. Take your tempered chocolate in a piping bag with a small hole and pipe over the bent cardboard to create the legs to your desired size. Allow to set and very carefully remove from the acetate. Use more tempered chocolate to stick the legs to the truffle shells. |
