Halloween Chocolate Spider Truffles

I made the mistake of showing this recipe to my daughters, and now I have to make a special trip to the grocery store to pick up supplies!

The recipe comes from Chef Andres Jimenez, who is the Executive Chef for The Ritz-Carlton in Denver, Colorado. Made using the standard truffle method of cooled ganache, these truffles are put on a stick and decorated with bits of candy to resemble spiders. These would be great for kids to help out with, and to give away to teachers or for a class party!

Halloween Chocolate Spider Truffles
from Chef Andres Jimenez

8 oz. bittersweet chocolate – chopped into small pieces
8 oz. heavy whipping cream
2 tbsp. unsalted cold butter
8 oz. coating chocolate – cut in small pieces
15 ea. lollipop sticks
Liquorish and assorted candy

~ Bring heavy whipping cream to a simmer – in a heavy bottom saucepan

~ Cut the chocolate in small pieces and place in a bowl

~ Once hot, pour cream over the chocolate pieces and stir with a whisk until the chocolate is completely melted

~ Add the butter and stir constantly until melted and mixed thoroughly

~ Let the truffle mix cool down to room temperature. Place in the refrigerator until its firm enough to roll

~ Place coating chocolate in a microwave proof bowl and heat in short intervals, always stirring the chocolate until completely melted ** be careful it doesn’t get too hot

~ Once the chocolate mix is cold, roll into small balls and insert lollipop sticks to create a lollipop. Dip into the melted chocolate coating

~ Let the chocolate harden and decorate with liquorish candy to make the spider legs and red candy for the eyes

[image: flickr]