Super-easy Halloween chocolates

Name: Super-easy Halloween chocolates
Prep time: 20 min
Cook time: 10 min
Total time: 40 min
Yield: 25
Cuisine: Switzerland
Ingredients: 40 g whole cream; 10 g glucose; 5 g sorbitol; 5 g butter; 140 g couverture chocolate (dark); 2 g pink pepper

Spooky and sweet Halloween chocolates

Just in keeping with this spooky time of year, we’ve come up with these eerily sweet chocolates dressed in Halloween costumes. These homemade themed chocolates aren’t just delicious – they’re also incredibly quick to make. With just a little effort and the right materials and ingredients, you can conjure up all sorts of chocolates in no time at all – ones that are sure to blow your guests away!

Key figures

Quantity: Each batch of ganache makes 25 pieces

Chilling time: 15 minutes | Ganache

Difficulty: Easy

Ganache | Sour cherry

Double cream	40 g
Glucose	10 g
Sorbitol	5 g
Butter	5 g
Sour cherry purée	40 g
Sour cherry \| Flavour paste	5–10 g
Sour cherry \| freeze-dried	2–4 g
White couverture chocolate	140 g

Ganache | Red pepper

Double cream	90 g
Glucose	10 g
Sorbitol	5 g
Butter	5 g
Dark chocolate couverture	140 g
Pink pepper	1–2 g

For the decorations

Cake glaze| white or temperedwhite couverture

Green and orangecolouring for chocolate

Desiccated coconut and colouredfood colouring powders

Sugar eyesandblack food pen

White fondantandbaking starch

Cake pop sticksandcones

Cake dummy

Manufacture

The method is the same for both ganaches. You can choose one of the two versions or make both. This will give you a total of 50 chocolates to decorate.

Bring the double cream to the boil in a pan together with the glucose, sorbitol and butter. Stir constantly with a whisk to prevent anything from burning. For the fruit ganache, you can also add the purée straight away and bring it to the boil.

Place the couverture drops in a stainless steel bowl with the other ingredients. The freeze-dried cherries need to be chopped into small pieces and the pink pepper crushed. Now pour the hot cream mixture over the couverture and leave the mixture to stand for about a minute. Then stir with a whisk until you have a smooth ganache with no visible chocolate chunks. Now fill each piping bag with the ganache and leave them to cool at room temperature for about 15 minutes.

Now fillthe hollow chocolate ballswiththe cooled ganache. It is important that you fill thehollow ballsto about 2 mm below the rim so that you can seal them properly afterwards. You can now seal the filled truffles either withtempered couvertureorwith cake icing. Once you’ve sealed them, insert a cake-pop stick into each one and place the chocolates in the fridge for about 10 minutes to help the chocolate set more quickly.

As soon as the chocolates are firmly attached to the sticks, you can move on to decorating them. We’ll be giving you loads of ideas to inspire you in a moment.

Pour the desiccated coconut into tall glasses, add a differentcoloured powderto each glass andmix the coconut thoroughly until it has taken on the colour of the powder. Dip a praline into liquid, tempered couverture or cake glaze, then into a glass containing the decoration.

It’s best to place the finished, decorated praline in acake dummy, as this provides the most stable base. Stick on twosugar eyes usinga little cake glaze.

The mummies are very easy to make. Dip the finished praline completely into white icing or tempered couverture and leave it to set briefly. Put the remaining chocolate into a piping bag and then pipe ‘wild’ lines over the dipped praline. Stick on two sugar eyes and you’ve got yourself a mummy praline.

For the pumpkin praline, mix white chocolate with a little fat-soluble powdered food colouring. Then dip the truffle completely into the orange-coloured glaze and leave it to set briefly again. Now fill a piping bag with some green and some orange chocolate. Pipe fine lines over the pumpkin praline using the orange chocolate – ideally from the centre downwards. Finally, use the green chocolate to draw a few leaves and the stem. In this case, it’s actually a bit easier if the chocolate is already a bit thicker. You’re also welcome to use coloured cake icing if you don’t want to colour the chocolate.

The ghosts are quick to make too. Rolloutsomewhite fondant ona little baking starch. Then cut out circles using a round cookie cutter. Dip the praline in white icing and then place the fondant circle over it. Press the edge down slightly at the bottom so that it forms a few folds. Finally, you can use a food pen to add eyes, a mouth and a few spider’s webs to the ghost!