Bat Truffles
How cute are these bats? When I first saw bats in Halloween vampire movies, I thought they were scary looking. It wasn't until later that my parents took my sister and me to the Carlsbad Bat Caverns in New Mexico that I learned more about this amazing animal. I created this recipe to pay homage to our often misunderstood winged friends. This recipe has caramel, chocolate, and peanut butter, which is fangtastic if you ask me.
Yield: Makes 2 dozen truffles
Things you'll need
Ingredients- ¼ cup granulated sugar
- ½ cup packed light brown sugar
- 1 tablespoon corn syrup
- 3 tablespoons water
- ½ cup heavy cream
- Pinch of salt
- ¼ teaspoon almond extract
- ½ teaspoon vanilla extract
- 6 ounces dark chocolate, chopped
- ¼ cup creamy peanut butter
Decorations
- 2 cups dark chocolate coating wafers (Ghirardelli)
- Chocolate coated sunflower seeds
- Bat wings template
- Small candy eyeballs
- 1 batch Royal Icing
- Medium heavy-bottomed saucepan (do not use a nonstick pan)
- Candy thermometer
- Two #1 decorating tips
Let's get started!
- In a medium heavy bottomed saucepan fitted with a candy thermometer, mix together the granulated sugar, brown sugar, corn syrup and water. Bring to 275F over medium-high heat, stirring constantly.
- Add the heavy cream and stir until smooth and well combined.
- Remove the saucepan from the heat and whisk in the salt, almond extract and vanilla.
- Keep whisking until the mixture cools to 150F, then whisk in the chopped chocolate until smooth.
- Whisk in the peanut butter.
- Pour the mixture into a clean bowl and refrigerate until firm, about 1 hour.
- Line a baking sheet with parchment paper. Roll 1 tablespoon of chilled chocolate mixture into a ball and place it on the baking sheet. Repeat until all of the truffle mixture is used.
- Refrigerate the truffle balls for 15 minutes.
Time to decorate!
- Melt the chocolate. Place the truffles in the chocolate and completely cover using a fork. Place the dipped truffles on wax paper. While the chocolate is still wet, position 2 chocolate-coated sunflower seeds for ears.
- Place the bat wings template on a clean baking sheet and cover with a piece of wax paper.
- Scoop the remaining coating chocolate into a decorating bag fitted with a #1 tip. Outline each wing, and then fill in. Set aside to dry completely.
- Peel the wings from the wax paper and attach to the back of the truffle with melted chocolate.
- Attach 2 candy eyeballs to each bat with melted chocolate.
- Make the Royal Icing and scoop it into a decorating bag fitted with a #1 tip.
- Pipe white mouths and fangs.
Written By Rosanna Pansino
