Categories: Candy
Ingredients
- 1 1/2 pkg. (4oz. each) baker's Bittersweet
- chocolate (6oz.), broken in pieces
- 1/4 cup whipping cream
- 1 Tbsp. butter, softened
- 1 1/2 pkg. baker's white chocolate (6 oz.),
- divided
- Yellow and red food coloring(3 drops yellow/ 2 drops red)
- 3 Tbsp. flaked coconut, tinted orange
- Black decorating gel
Directions
- Microwave bitter-sweet chocolate, cream and butter in a microwavable bowl on high 1 1/2 to 2 minutes, stirring after 1 minute. Stir until chocolate is completely melted; cover. Freeze 1 hour or until firm enough to handle. Use a teaspoon to scoop and roll chocolate mixture, into 20 balls, 1 inch in diameter; place on waxed paper covered baking sheet. Freeze 20 minutes.
- Microwave 3 oz. white chocolate in clean microwavable 1 cup measuring cup or small bowl 1 to 1 1/2 minutes, stirring after 1 minute. Stir until chocolate is completely melted. Set aside. Repeat with remaining white chocolate in separate bowl; stir in food colorings. Cool chocolate completely.
- Dip 10 chocolate balls in tinted chocolate, turning to evenly coat. Return to baking sheet. Repeat with remaining chocolate balls and untinted chocolate. Decorate orange truffles with coconut to resemble pumpkins. use decorating gel to draw eyes and mouths on white truffles to resemble ghosts. Refrigerate 30 minutes or until chocolate is firm. Keep refrigerated.