I love holiday baking. Every time a store has its holiday section up, I go and scout the baking supplies. I don’t know why. I have such a huge collection of sprinkles and cupcake liners that I don’t need any more. Last month I experienced a lot of change, and not in a good way. My friend knew I was having a tough time, so she decided to surprise me with a few baking presents from Amazon. I really wish she lived nearby so we could bake together and have coffee dates. These Halloween truffles are dedicated to her because she gave me Halloween sprinkles and liners. If they wouldn’t melt, I’d mail her some.
They were simple (and messy) to make. You melt the three ingredients together then chill until scoopable. Then you scoop into small balls and roll them in sprinkles. For uniformity, I used a cookie scoop; however, you can use a regular spoon.
Have a Halloween party soon? These truffles are perfect because you can make a ton in such a short time. Even the kids can help (assuming you don’t mind chocolate handprints in the kitchen ;) )
- 1/2 cup heavy whipping cream
- 6 ounces semi or bittersweet chocolate, finely chopped
- 2 Tbsp butter, softened
- Sprinkles to roll in
- Mini cupcake liners
- Heat cream in a saucepan until it just comes to a boil. In a medium bowl, add the chocolate and butter. Pour the hot cream over the chocolate mixture; let stand 2 minutes. Stir with wire whisk until smooth. Refrigerate until firm enough to shape (an hour or so)
- With a scoop or spoon, shape one level tablespoon of chocolate into a ball. Roll in sprinkles then place in a mini liner. Repeat. If the mixture gets too soft, refrigerate for 15 minutes then try again.
- Place truffles in an air-tight container and refrigerate until firm. Store refrigerated.
Source: Land O Lakes