It’s already getting dark at ridiculously early hours here in Lancaster, and I’m cranking the heating up to full on most nights to prevent my toes dropping off.
But there is one small glimmer of joy on these bitingly cold autumn days- Halloween of course!
You may have already seen some of my recent Halloween posts, but today is a super special post because not only are we talking Halloween, we’re talking Halloween parties! And, making it even more special, is the fact that we are joined by the lovely Yara over on Little DIY Projects!
Yara’s blog is amazing, and guys should totally check out- I am endlessly inspired by her posts! Today we are teaming up for a Halloween party collab, where she’ll be doing the decorations and I’ll be doing the treats!
So let’s get started!
I knew when Yara and I decided to do this collab that I wanted to make spiderweb chocolate cupcakes. Spiderweb cakes are a staple bake for me on Halloween, and one that I’ve been doing for years. I love the simplicity of them, and how effective the chocolate spiderwebs look!
However, I also decided to spice things up a bit (quite literally!) and make something completely new for me. Enter my spiced ginger white chocolate truffles. I have never made truffles before, so it’s fair to say these were complete guesswork… Well, that’s a lie, I technically have made truffles once before. I made a chocolate ganache a few years back that went completely wrong and ended up solidifying into a soft creamy chocolate mixture. I ran with it and rolled it into truffle balls.
But this time I wanted to try and come up with an intentional truffle recipe- so that’s what I did. These little guys did turn out a little rough around the edges, there’s no denying it, but I’m still pretty happy with the final product (plus, it’s Halloween! Surely a bit rough around the edges just makes them more creepy…right? Right?). They taste exactly how I think an autumnal truffle should taste; gingery, cinnamony, spiced creamy goodness, all coated in a very generous layer of white chocolate. So ok, maybe the white chocolate layer wasn’t meant to be quite that generous. But like my last truffle attempt, we’re rolling with it.
So first things first, my Spiderweb Chocolate Cupcakes!
You will need:
- 12 cupcakes. Make your own or use shop bought- I’m not going to judge! I used my favourite vanilla cupcake recipe, found here.
- 200g milk chocolate
- 100g white chocolate
- A piping bag. I use disposable piping bags, allowing me to just snip a small hole in the end, no nozzle required!
- A sharp knife or cocktail stick
What to do:
- Break your milk chocolate into a microwaveable bowl and heat in the microwave for one minute. Take the chocolate out, stir with a spoon, and pop it back in the microwave for a further minute.
- Spoon your milk chocolate evenly onto your cupcakes, to coat the top of each. If you need to, spread it out with the back of your spoon to achieve a smooth finish.
- Melt your white chocolate in the same way as your milk chocolate.
- Spoon your melted white chocolate into your piping bag. Snip a small opening in the end of the bag.
- Pipe a spiral of white chocolate onto the top of each cake. Work quite quickly to ensure your milk chocolate doesn’t harden.
- Using your knife or cocktail stick, on one of your cupcakes, drag a line from the centre of your spiral outwards, towards the edge of your cupcake. Do this at regular intervals around the cupcake, to create your spiderweb effect!
- Repeat this on all your cupcakes, creating the perfect creepy treat for your party guest!
There you have it guys- how simple was that?! I love spiderweb cakes for this, they’re so quick and easy to do, perfect for when you have a lot of guests coming over!
Now to my Spiced Ginger and White Chocolate Truffles!
Ingredients (makes approx 20 truffles):
- 125g ginger snap biscuits
- 200g cream cheese
- 60g icing sugar
- 1/2 tsp cinnamon
- 350g white chocolate
- Orange food colouring
What to do:
- Start by smashing up your ginger biscuits into really really fine crumbs. You could use a food processor for this, but my preferred method is putting the biscuits in a freezer bag and bashing them with a rolling pin- a great stress reliever, am I right?
- Combine your biscuit crumbs and your cream cheese in a bowl. Mix together thoroughly before sieving in your icing sugar and mixing together once more.
- Add in your cinnamon, before covering the mixture with some clingfilm and putting in the refrigerator for an hour. OK, so I didn’t actually do this with my truffles, and resultantly had to struggle trying to roll a very sticky mixture into balls, hence the rough, messy appearance of my finished truffles. DON’T DO WHAT I DID. Learn from my mistakes, guys.
- Once you have refrigerated your mixture, begin to roll out small truffle sized balls using your hands. Alternatively, use a little scoop so make life easier. Another lesson from my mistakes: don’t make your balls too big! (Ey yo…) But seriously, this mixture is very sickly. You want small balls of delight, not something so big that its a struggle to eat.
- When you have your truffle balls, pop them on a sheet of greaseproof paper on a baking tray, and place them in the fridge for further 15 minutes.
- Just before taking your truffles out of the fridge, melt 300g of your white chocolate. I did this in the microwave, heating the chocolate in a microwaveable bowl for one minute, then taking it out and stirring with a spoon, before popping it back in the microwave for a further minute.
- Now it’s dunking time! Scoop up your first truffle ball using a teaspoon. Pop it in your bowl of melted chocolate and spoon the chocolate on top, so it is covering your ball. Lift out of the chocolate, tap it on the side of the bowl to get rid of the excess, then pop it back down on the greaseproof paper.
- Continue with this dunking method until all of your truffles are coated.
- Once you have covered all of your truffles in chocolate, place them back in the fridge until the chocolate has hardened. Leave them for another 15 minutes.
- Melt the rest of your white chocolate. Add your orange food colouring and spoon the mixture into a disposable piping bag. Snip a hole in the end and pipe your decorative stripes on top!
Again, I had a bit of an issue here! I actually ran out of white chocolate, and so had to do my stripes in icing instead, hence them looking a bit runny. Don’t worry though- I’ve included plenty of chocolate in this recipe to stop you from making the same mistake!
So there you have it guys, my first attempt at truffle making. It’s fair to say that these weren’t plain sailing, but I’ve definitely learnt for next time! I absolutely will be making more truffles in the future, as I looooveee different flavoured truffles so much. My brain’s already going into overload with cute festive ideas for over the Christmas period!
I would’ve absolutely loved to have done some Halloween party savoury snacks to go with this post too, but sadly being back at university both time and money are limited. I hope you enjoyed this post though and it has given you some inspiration to get making this Halloween!
Be sure to check out Yara’s post over on her blog and go and say hello! We’ve had loads of fun putting this collab together, and I hope you guys enjoy reading it as much as we enjoyed creating it for you!
Best wishes to you all!