Get the kids excited for Halloween this year with these spooky little ghost truffles! We can guarantee that your trick or treaters will love creating (and eating) these boo-tiful bite sized treats! This recipe also doubles as a great base for cake pops.
1x Hill St Wholefoods Cacao Brownie
- 100ml of coconut oil
- 2 eggs
- 50 ml milk of choice
4 tbsp smooth peanut butter or nut butter of your choice
- 200g chocolate of your choice
- 1/3 cup chopped nuts, seeds, coconut or freeze dried berries
250g white chocolate of your choice 30g dark chocolate for the eyes 1 zip lock bag
Make Hill St Chocolate Brownie according to packet instructions. Once cooled, transfer brownie into a bowl along with smooth peanut butter.
Mix the peanut butter in with the brownie until a soft dough forms.
Cover or transfer to an airtight container and set in the fridge for 4 hours or overnight.
Once the tru ffl e mix has set, roughly scoop a tablespoon measurement of tru ffl e dough.
Roll between hands and place on a lined baking tray. Dip the tru ffl es in your favourite chocolate and cover with coconut, chopped nuts or seeds.
Roll tru ffl es into ovals and stand up on the lined tray.
Gently melt white chocolate in short bursts until runny.
Use a big spoon to spoon white chocolate over tru ffl es and let it puddle at the bottom. Put in the fridge to set for 10 minutes.
- In a small bowl gently heat dark chocolate in short bursts in the microwave.
- Transfer to a small ziplock bag and let it cool a little (if chocolate is too hot, the eyes will run down the ghost).
- Snip a tiny bit off the corner of the ziplock bag (like a pin hole size).
- Dot two eyes onto the ghost truffles.
- Pop back into the fridge to set for 20 minutes.
- Once set, transfer to an airtight container and store in the fridge.
Leave out for 5-10 minutes before serving.