I made these truffles for a Halloween party. As far as ingredients go, these are super easy to make, although the process of making them is a little time consuming (you need to leave time of chocolate to set at various points). The end result is something that looks neat, and tastes good (after all it is a truffle). For the veins and pupils I just used Betty Crocker, because it didn’t seem worthwhile to make my own. I also didn’t bother to temper the white chocolate I used in this recipe, but it wouldn’t be a bad idea if you know how to do it.
Eyeball Truffles12 oz. semisweet chocolate chips
1. Pour the chocolate chips into a bowl. Put the cream in a sauce pan over medium high heat. Heat the cream until bubbles just begin to form around the edges.
2. Pour the heated cream over the chocolate. Let sit for 30 seconds, then begin whisking. Whisk until the ganache is uniform. Refrigerate until the ganache is firm enough to roll.
3. Roll tablespoons of ganache into balls. I do this by rolling the chocolate in my hands, but if you prefer you can use spoons. Put the rolled out truffles on a cookie sheet and refrigerate until cold.
4. While the truffles are chilling put the white chocolate in the bowl of a double boiler. Melt the chocolate, then remove it from the heat.
5. Getting the right balance here is the hard part, if you put the truffles into the white chocolate while it’s too hot, it will melt them, if the chocolate is too cold it won’t smooth out. I would recommend waiting until the white chocolate is just slightly above room temperature, but that’s an estimate.
6. Drop a truffle center into the white chocolate, using a fork quickly roll the truffle in the white chocolate so that it is completely covered, and then remove the truffle from the chocolate and put it on the baking sheet. Immediately push an M&M into the white chocolate. Repeat this until all truffles are dipped.
7. Pipe red frosting onto the truffles as veins, pipe black frosting onto the centers of the M&Ms for pupils. Store in an airtight container.