It’s just not Halloween without putting out some effort shaping sweets into something gruesome, just to thrill the kids. These spiders are easy to make and require no heat (past melting the chocolate into the cream), so are an easy project for little fingers. All you do is roll the chilled ganache (a fancy name for melted chocolate and cream) into balls, roll the balls in dark cocoa, chocolate jimmies or black sugar, snip some shoestring licorice to make legs and poke in a couple brightly-colored candy eyes. They keep well, and look great until they’re eaten.
Turn dark chocolate truffles into delicious spiders by pressing black licorice “legs” into the soft ganache. Flavor your chocolate mixture with vanilla, peppermint extract or some grated orange zest, if you like.
1 cup heavy (35%) whipping cream
3 cups semisweet chocolate chips or 12 oz. good-quality chocolate, chopped
1 Tbsp. vanilla or peppermint extract
1 pkg. black or purple shoestring licorice
cocoa, chocolate jimmies or coarse black sugar, for coating
tiny coloured candies, for eyes
Bring cream to a boil in a heavy medium saucepan. Immediately remove from heat, add chocolate and gently whisk until melted and smooth. Whisk in extract. Pour into a bowl, cover and chill until firm, about 3 hours.
Line baking sheet with waxed paper. Roll the mixture into smooth balls, roll in cocoa or black sugar to coat, and refrigerate until firm on the prepared sheet. Cut licorice into 2” pieces and press a few into each side of each truffle to make spider legs. Press two candies into the front to make eyes.
Makes about 30 truffles. Can be made up to a few days ahead; keep covered and chilled.