Description
Rich, velvety dark chocolate truffles with a smooth ganache center, decorated with spooky Halloween accents for a festive party treat.
Ingredients
Scale
- 8 oz high-quality dark chocolate, chopped
- 1 cup heavy cream
- 2 tbsp unsalted butter, room temperature
- 1 tsp vanilla extract
- 12 oz orange or purple candy melts
- Edible candy eyes
- Orange sugar pearls
Instructions
- Place chopped chocolate in a heat-proof bowl.
- Heat heavy cream in a saucepan until it just begins to simmer.
- Pour hot cream over chocolate and let sit for 5 minutes.
- Gently stir until smooth, then whisk in butter and vanilla.
- Refrigerate the ganache for at least 4 hours until firm.
- Scoop tablespoon-sized portions and roll into balls using your palms.
- Melt candy melts and dip each truffle to coat.
- Immediately add candy eyes and sugar pearls before the chocolate sets.