These Halloween chocolate truffles are one of my favourite Halloween treats! With a thin chocolate shell and filled with peanut butter and cranberry they're so deliciously moreish. These Halloween treats are easy enough to make but can also sit shelf stable so they don't need to be refrigerated. I used cranberries as the sweetener instead of jam to make them shelf stable but also because the white chocolate was sweet enough as it was.
An Original Recipe by Lorraine Elliott
Preparation time: 30 minutes plus chilling time
Cooking time: 20 minutes
Makes a dozen brain truffles
- 700g/25ozs. pink candy melts
- 1 cup/250g/8.8ozs peanut butter
- 1/2 cup/80g/2.8ozs dried cranberries
- Red icing gel pen
- Silicone brain chocolate or ice cube mold
Step 1 - Melt the candy melts in a microwave at 50% power in 30 second intervals stirring. Spoon some into a brain chocolate or ice cube mold. Coat the inside thickly with chocolate as shown above. Chill until completely set.
Step 2 - Spoon in peanut butter and cranberries. Spread some chocolate on top and smooth over the top, making sure to remove any chocolate around the outer edge that may prevent them from coming out of the mold cleanly. If it is very hot where you are, you can always put it in the freezer between each step.
Step 3 - Place in the freezer for 15 minutes or until set. Unmold and repeat with the remaining chocolate and filling.
Pop out of the silicon mold