Spook up your Halloween with these irresistibly tasty treats, oozing whimsical charm and delightful eeriness. Crafted from creamy white chocolate, their ghoulish shape disguises a burst of juicy raspberry and smooth olive oil ganache. They're sure to tantalise your taste buds and add seasonal fun to your festivities.
Raspberry pate de fruit
Ingredients1kg caster sugar 30g Sosa pectin NH 300g Sosa glucose syrup 5g Sosa citric acid, add a few drops of water to make a solution | MethodCombine the Sosa pectin NH with 500g of the sugar. Heat the puree to 40°C. Slowly pour the sugar and pectin into the Boiron raspberry puree, constantly whisking to prevent lumps. Once all added, mix in the rest of the sugar and Sosa glucose syrup. Bring the mixture to the boil and up to 106°C. Remove from the heat and add the Sosa citric acid solution, whisking fully to ensure it's all incorporated. Pour the mixture out onto a large flat tray and leave to set. Once set, place the jelly into a Thermomix and blend to a smooth pipeable consistency. Pipe the jelly into chocolate demi spheres leaving 4mm from the top of the cavity to allow for the cap. |
Olive oil ganache
Ingredients160g 35% cream 5g Prova Gourmet vanilla paste 1g sea salt 360g Belcolade vegan white chocolate 200g Filippo Berio Mild and Light olive oil | MethodBring to the boil the cream, Sosa liquid glucose 60DE and sea salt. Pour the mixture onto the Belcolade vegan white chocolate and Prova Gourmet vanilla paste. Blend using a hand blender to create an emulsion. Once the mixture has reached 35°C blend in the Filippo Berio Mild and Light olive oil slowly until fully emulsified. Cool the mixture to 29°C before piping into shells leaving 4mm from the top of the cavity to allow for the cap. |
White modelling chocolate
Ingredients100g Chocolat Madagascar vegan white chocolate 40g sugar 20g water | MethodMelt the Chocolat Madagascar chocolate Boil sugar and water to 125°C. Add sugar syrup and Sosa liquid glucose to the chocolate. Mix all together and place in cling film to set in fridge. Once set, knead and shape over truffle shells to create a ghostly veil. |
Assembly
Temper the Belcolade vegan white chocolate and make demi sphere shells. Fill the shells with fillings and allow to crystallise for at least 12 hours. Temper the Belcolade vegan white chocolate and cap spheres. Stick together two raspberry demi spheres and stick on top of one larger olive oil half sphere. Roll and shape the veil, then place over the shells to create the ghost. Pipe little faces on the ghosts using Belcolade 55% dark chocolate. |
