Halloween “boo-scuit” truffles

BOO! It’s Halloween tomorrow, and kiddies all around are looking forward to the big day! My kids are putting the finishing touches on their costumes and planning their walking route around the neighbourhood, it really is lovely to see them so excited. This latest recipe is a Halloween treat that kids, both young and old, can get behind!

Biscuit truffles are incredibly easy to make, and ideal if you want to get the kids involved in the kitchen. Little hands will love rolling the simple filling into balls and getting creative with the decorating. There’s no baking or cooking involved either, making it even more kid friendly.

For the decoration I opted for ghosts (the drizzle makes them look a little like mummies!), pumpkins and purple truffles. You can really go wild here and make all sorts of ghouls and monsters. Here’s how I put my Halloween biscuit truffles together:

Ghosts – dip the truffles in white chocolate. Allow to set, then drizzle with extra white chocolate and attach small black fondant eyes.
Pumpkins – dip the balls in orange tinted white chocolate (I used a powder colour). Once set pipe lines of orange chocolate across the the top of each truffle to make it look like a pumpkin and attach a fondant stalk.
Purple truffles – dip the balls in purple tinted white chocolate (I used a small drop of gel colour). Once set drizzle with dark chocolate and sprinkle with chocolate vermicelli.

HALLOWEEN BISCUIT TRUFFLES

Servings: 30
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200 g chocolate digestive biscuits
30 ml (2 tbsp) cocoa powder
100 g desiccated coconut
1 x 385 g tin condensed milk
5 ml (1 tsp) vanilla extract
200 g white chocolate + extra for drizzling
assorted food colourings (optional)
20 g dark chocolate, melted for decorating (optional)
fondant icing, for decorating (optional)
chocolate vermicelli, for decorating (optional)

1.) Place the biscuits in a ziplock bag and use a rolling pin to crush until fine. Tip into a mixing bowl.

2.) Stir in the cocoa and coconut. Add the condensed milk and vanilla and mix well until evenly combined. Chill the mixture for 45 minutes or until firm enough to roll.

3.) Line a small tray with baking paper. Roll teaspoonfuls of the mixture into balls and arrange on the tray. If the mixture is sticky sprinkle a little water on your hands. Refrigerate while you melt the white chocolate and prepare the decorations.

4.) Line another tray or large plate with baking paper. Dip each ball into the white chocolate, allow the excess chocolate to drip off then carefully transfer to the baking paper to dry and set. Optional: colour the white chocolate before dipping.

5.) Once the chocolate has set decorate the balls with a chocolate drizzle and/or fondant decorations and vermicelli. (See ideas above.)