Some simple decorating with drizzled white chocolate and an icing pen turns scrumptious white chocolate truffles into these adorable Halloween-themed mummies. The whole family will love the novelty factor as well as the decadent sweet flavour.
Ingredients
- 200 g white chocolate
- 1/4 cup cream
- 1 tsp vanilla essence
- 1 cup desiccated coconut
- 200 g white chocolate melts
- 1 black writing icing
Method
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Step 1Place chocolate and cream in a heat-proof bowl over a saucepan of simmering water. Stir until melted. Remove from heat and stir through vanilla and coconut. Refrigerate for 1-2 hours until firm.
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Step 2With damp hands, roll teaspoon-size balls of truffle mixture and place on a tray. Freeze for 15 minutes. Meanwhile, melt white chocolate melts in a heat-proof bowl over a saucepan of simmering water.
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Step 3Remove truffle balls from freezer. One at a time, dip balls in melted chocolate to coat, allowing excess to drip off. Place on a tray lined with non-stick baking paper. When you have coated all of the balls and the chocolate coating has set, spoon remaining melted chocolate into a zip-lock bag. Snip a tiny corner off the end and drizzle over truffles to create ‘bandages’. Usewriting icing to dot on eyes.
Recipe Notes
2+ hours refrigeration.
You may have some melted chocolate left over. Keep refrigerated and use at another time.
Use dark or milk chocolate with the cream and coconut instead of white chocolate for a dark
chocolatey truffle filling.
Melt chocolate in 10-second bursts in the microwave if you prefer, stirring between each go.
This recipe was created and photographed by Greer Worsley for Australia's Best Recipes.
If you like the sound of this recipe, you might also like these Halloween Boo Brownie Pops.
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