Easy Halloween Candy Chocolate Truffles
I was curious if I could make something delicious out of leftover candy from Halloween. Sure Reese's Cups, Hershey Bars, and the like are easy. I'm pretty sure most people who buy candy corn do it because it's inexpensive and it looks pretty in a bowl sitting out, collecting dust and sticking together in one big gooey blob of fall colors.
I whipped up these easy chocolate truffles with Indian Corn, which is the redheaded stepcousin of candy corn. Instead of the yellow base (on the kernel) it's got a brown base, which is cocoa. So these taste like chocolate as opposed to the more marshmallowy traditional stuff. And as we all know, this stuff keeps seemingly forever. You could make up some of these easy chocolate truffles for your Thanksgiving get-together. No one will have any idea that the center is made from candy corn.
*Note: I used dried tart cherries, but dried cranberries would work well also. You just need a little tartness to balance out the sweet.
- 1 Cup Indian corn candy
- 2 Teaspoons half-and-half
- 1/4 Cup dried tart cherries, chopped finely*
- 3 Tablespoons powdered sugar, plus more for rolling
- 3/4 Cups semisweet chocolate chips
Easy Chocolate Truffles
Guys &ndash these are my all-time favourite homemade Easy Chocolate Truffles, and I&rsquom so happy to be sharing the recipe with you today!
These truffles are super easy to throw together, and they are so decadent, you&rsquoll find it hard to stop at just one. 🙂
They&rsquore made up of three types of chocolate. Firstly, we have the soft and creamy milk chocolate centre (SO GOOD!). Secondly, we have the dark chocolate shell, and lastly the white chocolate drizzle on top.
If you love chocolate just as much as I do, these truffles were made for you!
How to make homemade chocolate truffles…
Before skipping down to the chocolate truffles recipe, I suggest you read this post so that your truffles turn out smooth and creamy not gritty or greasy. I give you so many tips for making perfect chocolate truffles every time.
If this long detailed post is more than you want to read, and you enjoy learning visually, then you might prefer my Chocolate Truffles Making Course from The Sugar Academy.
Let’s start with the basics.
Halloween Treats – Chocolate Candy Corn Truffles
These cute Halloween treats are sure to appeal to adults and kids alike. Each decadent Chocolate Candy Corn Truffle has a yellow, orange, and white candy shell filled with luscious chocolate ganache. This post is brought to you by Wilton.
Halloween is the perfect time of year to make a candy corn style treat, but I know many people hate the flavor of the iconic holiday candy, so today I’m mixing things up a bit.
I took a decadent chocolate treat and turned it into candy corn. Well, something that looks like candy corn, anyway.
All you need to make these sweet little Halloween chocolates is a Wilton silicone Petite Candy Corn Treat Mold, some Yellow, Orange and White Candy Melts, and your favorite chocolate ganache (truffle filling.)
I filled mine with a plain chocolate ganache, but there are so many wonderful flavors you can use instead. Check out these recipes to make Chocolate Hazelnut Coffee Ganache, White Chocolate Amaretto Raisin Ganache, Pumpkin Ganache, or Chocolate Raspberry Ganache filled Candy Corn Truffles.
- 2 ounces Wilton Yellow Candy Melts melted
- 3 ounces Wilton Orange Candy Melts melted
- 4 ounces Wilton White Candy Melts melted
- 1/2 cup heavy whipping cream
- 8 ounces semi-sweet chocolate finely chopped
- optional: 24 - 1/2 inch candy eyes
- optional: Wilton Black Candy Melts Writer
Whenever I am painting molds with candy coating (Candy Melts) I find it easiest to create a water bath in an electric skillet and set small jars or bowls of the melted candy coating in the water (being sure no water ever gets in the candy coating.) I can work for hours and not ever have to run to the microwave to remelt my candy. It’s a huge time saver. You can melt the candy coating in the microwave before putting it in the skillet or simply place the wafers in the jars in the skillet and allow the warm water to heat them until melted.
Then you can paint the candy coating, using food use only paint brushes. Paint one color at a time, then pop the mold in the freezer for a few minutes so the candy coating hardens. Remove the mold and allow it to come up to room temperature before painting the next color. Be sure to paint the sides of the mold and completely cover the grooved lines that create the space between the colors, otherwise you’ll have holes in your candies.
Once the candy mold has been painted, you can fill the mold with the chocolate ganache of your choice. Make sure the ganache is not hot when you pour it into the candy shells. Allow it to cool just enough that it is only slightly warm but is still thin enough to easily pour. I love puting the chocolate ganache into a squeeze bottle then piping it into the mold. It makes filling the molds super easy.
You’ll want to fill the mold to about 1/16th of an inch from the top. Allow the ganache to firm up for several hours or overnight.
If you are in a hurry, you can refrigerate the ganache until firm, just be sure you remove the mold and let it sit until the mold and the ganache have come to room temperature, otherwise it will become challenging to spread the candy melts over top before they harden.
Next, spoon some white candy melts over top of the ganache, spread it around, then scrape off the excess using a small metal spatula. Once you’ve covered all the truffles, pop the mold in the freezer for 5 minutes.
Then remove and un-mold the candies.
Allow the truffles to come to room temperature, then if needed, use a sharp knife to cut off any excess candy from around the edges of the candy corn.
When the chocolates come out of the mold, they look like candy corn and can be served just as they are, but you can have some fun by turning them into Jack-O-Lanterns.
Just use a dab of candy melts to attach two large candy eyes to each candy corn. Then use a Wilton Candy Decorating Pen to draw on a nose. The line between the yellow and orange creates a mouth. Leave it as it is or fill it in with black marker.
I like them with the mouths drawn on, but either way, they look pretty cute.
These Chocolate Candy Corn Truffles will keep stored in an airtight container for up to two weeks.
You can find items needed to create this project on Amazon.com (commission earned for sales)
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How to Make Simple Chocolate Truffles
Break the chocolate into pieces and place in a small saucepan. Pour the heavy cream and the salt into the pan and set over medium heat. Once the chocolate starts to melt, stir until the mixture is very smooth.
Move the pan to the refrigerator and chill until firm, approximately 1 hour.
In a small bowl, mix the cocoa powder and cayenne together. Set aside.
Once the chocolate is firm to the touch, use a small 2-teaspoon cookie scoop to form balls. Use your hands to quickly roll the balls and smooth out the creases. Your hands will get very chocolaty, so you may want to wear plastic gloves.
Place the balls in the bowl of cocoa powder and roll around to thoroughly coat. Then store them in an airtight container until ready to serve.
Serve the chocolate truffles at room temperature. Set them out on the counter about 30 minutes before serving. They can be stored in the fridge for up to 2 weeks.
Bewitching Candy Truffles
Truffles turn spooky when they're covered in candy melts and chocolate, then decorated with frosting to create bats, pumpkins, mummies, and Frankenstein faces.
oz semisweet chocolate, chopped
oz each white, green, and orange candy melts
each semisweet chocolate chips, white chocolate chips, and green candy melts
each yellow and red candy melts
Chocolate wafer cookies, cut into wing shapes with serrated knife
- In a medium saucepan, bring cream to a boil on medium. Remove from heat and add chocolate and butter. Cover and let stand for 5 minutes. Uncover and stir until smooth. Transfer to a medium bowl and refrigerate until firm, about 3 hours.
- Shape truffle mixture into 1-inch balls using a small ice cream scoop or spoon. Place balls on a parchment-lined baking sheet and freeze until hard.
- Line a baking sheet with parchment. In three separate microwave-safe bowls, melt the white, green, and orange candy melts and chocolates at 50% power in 30-second intervals, until melted and smooth.
- In five separate microwave-safe bowls, melt chocolate chips, white chocolate chips, and green, yellow, and red candy melts at 50% power in 30-second intervals, until melted and smooth. Transfer each to a resealable bag with the corner snipped off.
BATS: Roll eight truffles in cocoa powder to coat. Press two chocolate cookie wafer pieces into each truffle as wings. Set onto prepared baking sheet, then pipe on yellow eyes and white fangs.
MUMMIES: Coat eight truffles in melted white chocolate. Set onto prepared baking sheet, then drizzle melted white chocolate over top. Pipe on brown eyes and sprinkle with cocoa powder.
FRANKENSTEIN: Coat eight truffles in green candy melts. Set onto prepared baking sheet, then pipe on brown, red, and green Frankenstein faces.
PUMPKINS: Coat eight truffles in orange candy melts. Set onto prepared baking sheet, then pipe on brown Jack-O-Lantern faces and green vines.
How to Make Easy Chocolate Truffles
Let&aposs use Chef John&aposs Chocolate Truffles recipe to demonstrate how to make ganache (pronounced guh-NAASH) — the simple mixture that forms the soft chocolate core of classic truffles. Chef John&aposs recipe includes a few extra flavorings, but you can change them up to suit your taste.
- Heat-proof mixing bowl
- Wire whisk
- Plastic wrap
- Small sorbet scoop or teaspoons
- Rimmed baking sheet lined with a silicone mat or parchment paper
- Spoon and fork for dipping
- 326 grams dark chocolate chips
- 196 grams heavy cream*
- Optional flavorings (teaspoon vanilla, liqueur, extract, etc.)
- More chocolate chips for melting and coating
- Optional toppings (candy sprinkles, finely chopped nuts, etc.)
*Note: To get the perfect 60 percent ratio of cream to chocolate, Chef John suggests you multiply the weight of your chocolate chips by .6. Example: 326 grams x .6 = 195.6 grams. Round up to 196 grams.
- Put chocolate in a heatproof bowl with other (optional) flavorings such as extracts, liqueurs, or spices.
- Heat cream in a saucepan and bring to a simmer.
- Pour hot cream over the chocolate, making sure all the chocolate pieces are covered, and let it sit for 2 minutes to let the chocolate soften and melt.
- Gently whisk until the cream and chocolate mixture is completely smooth.
- Cover mixture with plastic wrap and let cool at room temperature until firm and scoopable.
- Scoop small balls of mixture onto the lined baking sheet. Refrigerate until cold, then reroll by hand to smooth the mixture into balls. Set aside.
- Melt chocolate for coating. Dip chocolate ganache balls into melted chocolate. Place on lined baking sheet. Sprinkle with desired toppings, if you&aposre using them.
You can create endless flavor variations, but making classic chocolate truffles is really as simple as that.
Your truffles will only taste as good as the ingredients you use, that&aposs why you&aposll want to choose the best chocolate you can afford and make sure you like the taste of the chocolate you&aposre using. For example, some home cooks like to use a combination of bittersweet chocolate and semi-sweet chocolate to find the right balance of flavor for them.
5 years ago when I embarked on a chocolate truffle mission, I was rather surprised that it wasn’t as easy as I thought to find a “normal” chocolate truffle recipe.
All I wanted was a basic truffle recipe that I could make without having to use $40/kg ($20/lb) Lindt 85% cacao dark chocolate, without liquor in it, without a salted caramel centre, without using a candy thermometer, without a double coating of chocolate.
Was I asking for the impossible?? Was I reaching for the stars??
So I just muddled together my own. All you need is chocolate, cream and butter. How hard could it be? (*She thought confidently, overly confidently it turned out because it did end up requiring a few batches to get the ratios right for the perfect rollable-yet-melt-in-your-mouth consistency)
The holiday season is in full swing! And that means many are on the hunt for quick, easy, and affordable gifts. So today I’m teaching you how to make a luxuriously smooth and creamy amaretto truffles! This decadent chocolate treat makes a great gift, especially for the chocolate lovers in your life!
Truffles are one of those treats that look and sound a lot fancier than they actually are! In reality, a basic truffle recipe can be made with just 3 ingredients! But for this slightly elevated version, you’ll need 6 ingredients. Still not too bad! Especially since you probably have most of these ingredients in your fridge and pantry right now!
Even though there are so few ingredients and steps, a couple mishaps can happen. Let me help you troubleshoot through the chocolate truffle recipe.
- The chocolate won’t melt: One trick for successful truffles is to chop the chocolate into very small pieces. The finer the chocolate chunks, the quicker they’ll melt. Additionally, the chocolate might not melt because the cream is not hot enough. Make sure it is simmering warm before pouring over the chocolate. If the chocolate still isn’t melting, place the heat-proof bowl over a pot of 1 inch of simmering water and stir until melted. I usually do this.
- The ganache won’t thicken: Make sure you are using pure chocolate, not chocolate chips, and heavy cream. You can also pour the mixture into a shallow dish so it thickens quicker. And finally, keep it in the refrigerator until thickened.
- The chocolate is greasy and separating: If the truffle mixture is greasy or separating, the heavy cream was too hot.
- The truffle mixture is too sticky: See “Sticky Situation” above.
- Rolled truffles are too dry for toppings: Mash the truffle between your palms and re-roll so it’s sticky enough for the toppings.
By the way, if you love chocolate truffles, you will flip for these peanut butter balls.