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Super simple Halloween chocolates

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Eerily sweet Halloween chocolates

In keeping with the spooky season, we have come up with these eerily sweet chocolates in Halloween costume. These homemade motif chocolates not only convince with their taste, but also with the fact that they can be made very quickly. With just a little effort and the right materials and ingredients, you can whip up a variety of chocolates in no time at all that are sure to knock your guests' socks off!

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Most important key data

Quantity: Each ganache is enough for 25 pieces

Cooling time: 15 minutes | Ganache

Degree of difficulty: Easy

Ganache | Sour Cherry

Whole cream40 g
Glucose10 g
Sorbitol5 g
Butter5 g
Sour cherry puree40 g
Sour cherry paste5-10 g
Sour cherry | freeze-dried2-4 g
Couverture | white140 g

Ganache | Red pepper

Whole cream90 g
Glucose10 g
Sorbitol5 g
Butter5 g
Couverture | dark140 g
Pink pepper1-2 g

For the decorations

Cake icing | white or tempered white couverture

Green and orange colour for chocolate

Coconut flakes and coloured powder paints

Sugar eyes and black food pencil

White fondant and baker's starch

Cake pop styles and cornet

Cake dummy

Production

The production process is identical for both ganaches. You can choose one or the other or make both. This gives you a total of 50 chocolates to decorate.

Boil the whole cream together with the glucose, sorbitol and butter in a pan. Stir constantly with a whisk so that nothing can burn. For the fruit ganache, you can also boil the puree directly.

Put the couverture drops in a chrome steel bowl with the other ingredients. Chop the freeze-dried cherries a little and crush the pink pepper. Pour the hot cream mixture over the couverture and leave to stand for a minute. Then stir with a whisk until you get a nice ganache that no longer has any chocolate pieces. Pour each ganache into a piping bag and leave to cool at room temperature for about 15 minutes.

Now fill the hollow praline balls with the cooled ganache. It is important that you fill the hollow spheres to about 2 mm below the opening so that you can seal them well afterwards. You can now seal the filled truffles either with tempered couverture or with cake icing. Once you have sealed them, insert a cake pop stick and place the chocolates in the fridge for about 10 minutes so that the chocolate sets more quickly.

As soon as the chocolates are sitting firmly on the sticks, you can move on to the decoration. Here we give you lots of ideas for inspiration.

Pour the coconut shavings into tall glasses, add a different colour of powder to each glass and mix the shavings well until they have taken on the colour of the powder. Dip a praline in liquid tempered couverture or cake icing and then in a glass with the decoration.

Place the decorated praline in a cake dummy, as this is the most stable place for it to stand. Stick on two sugar eyes with a little cake icing.

The mummies are very easy to make. Dip the finished praline once completely in white cake icing or tempered couverture and let it set briefly. Pour the rest of the chocolate into a cornet and then pipe "wild" lines over the dipped praline. Stick on two sugar eyes and you have a mummy praline.

For the pumpkin praline, mix white chocolate with some fat-soluble powder colouring. Then dip the truffle completely into the orange coloured icing and let it set again for a short time. Now pour one green and one orange icing into a cornet. Draw fine lines over the pumpkin praline with the orange chocolate. Preferably from the centre downwards. Finally, use the green chocolate to draw a few leaves and the strung line. In this case, it is even easier if the chocolate is already thicker. You can also use coloured cake icing if you don't want to colour the chocolate.

The ghosts are also quick to make. Roll out some white fondant on a little baker's starch . Then cut it out with a round cutter. Dip the praline in white icing and then pipe the fondant circle over it. Press the edge in a little at the bottom so that it wrinkles a little. Finally, use a food pencil to give the ghost eyes, a mouth and some spider webs!

Storage & Shelf Life

The finished chocolates will keep at room temperature for between 3 and 4 weeks.

 
Posted in: Seasonal recipe ideas, Sweet recipes, Autumn & Halloween, Chocolate and pralines, Pralines, Chocolate specialities

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