Snacks & Treats

Easy Chocolate Truffle Spiders

Oct 27, 2014

It’s the Halloween of my childhood dreams! Falling on a Friday night this year means more parties, sleepovers and staying up late. To celebrate, there will certainly be a plethora of food high in gross-out factor, but really, the main objective (in my opinion) is that party snacks taste delicious—and not look so scary that no one will actually eat them.

These spooky spiders fit the bill—they’re festive but cute, fun for kids to make, and because they’re made of chocolate, they’ll actually get eaten.

A good, basic truffle recipe—a simple, thick ganache made of warmed cream and chocolate—is a good thing to have in your repertoire. It’s a blank canvas that can be flavoured with orange zest, mint, ginger or whatever you (and the kids) can dream up. Homemade truffles make great gifts that kids can make themselves, and at Halloween, they make delicious chocolate spider bodies that can be rolled in cocoa, coloured sugar or chocolate sprinkles and decorated with bright candy eyes and licorice legs.

Black string licorice can sometimes be difficult to find—if you can’t locate any (we couldn’t this year either), simply cut regular black licorice lengthwise into leg-lengths. Beyond that, use your imagination and have fun!

Happy Halloween!

  • 1 cup whipping cream or coffee cream
  • 3 cups semi-sweet chocolate chips or 12 oz. semi-sweet or dark chocolate, chopped
  • 1 pkg. black (or purple) shoestring licorice
  • tiny coloured candies for eyes
  • dark cocoa, coarse black sugar or chocolate sprinkles, for coating

In a heavy medium saucepan, bring the cream barely to a simmer; when it starts to steam, remove from the heat and add the chocolate. Let sit for a few minutes, then add any extract or other flavourings and whisk until smooth. If you like, flavour your truffles with a teaspoon of vanilla or other extract or a bit of grated orange zest – but most kids are just after the chocolate. Cover (in the pot, or transfer to a bowl if you like) and refrigerate until firm.

Line baking sheet with waxed paper. Drop mixture by rounded teaspoonfuls onto prepared baking sheet, roll into smooth balls, and refrigerate until firm.

Roll the truffles in Dutch cocoa, black sugar or chocolate sprinkles to coat.

Cut licorice into 2-inch pieces and press a few into each side of each truffle to make a spider. Press two candies into the front to make eyes.

Makes about 30 truffles.

Article Author Julie Van Rosendaal
Julie Van Rosendaal

Read more from Julie here.

Julie Van Rosendaal is the author of six best-selling cookbooks (with a seventh due out this fall), the food editor of Parents Canada magazine and the food and nutrition columnist on the Calgary Eyeopener on CBC Radio One. She is a recipe developer, TV personality, food stylist and writes about food for local, national and international publications. She is perhaps best known as the voice behind her popular food blog, Dinner with Julie, where she documents real life at home in Calgary with her husband and nine-year-old son. Connect on twitter @dinnerwithjulie.


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