Chocolate Truffle Halloween Spiders
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Halloween Creepy Crawler Chocolate Spiders

As fun to make as they are to eat!
Course Dessert
Cuisine American
Keyword Halloween, Halloween Chocolate, Halloween Chocolate Spiders, Halloween Truffles
Prep Time 1 hour
Cook Time 3 minutes
(Plus inactive time chilling in the refrigerator) 2 hours
Total Time 1 hour
Servings 20 (Makes about 20 spiders)
Author [email protected]

Ingredients

For the Spider Body:

  • 2 bags (10 ounces each) Nestle Toll House Halloween chocolate chips and orange colored morsels orange chips separated out from the chocolate chips
  • 2 tablespoons half-and-half for the orange colored morsels
  • ¼ cup plus 2 tablespoons half-and-half for the chocolate chips

For the Spider Assembly:

  • 1 box (6 ounces) Wilton black string decorating candy for the legs
  • 40 candy eyeballs
  • 2 tablespoons chocolate malted milk powder or Ovaltine (for the spider hair)
  • 1 package cotton candy any color, for scary garnish

Instructions

For the Spider Body:

  • For the Orange Spider Bodies - In a medium size microwavable bowl, add just the orange candy morsels and 2 tablespoons of half-and-half, and stir. 
  • Heat in the microwave for 60 seconds and then stir until the candy is completely melted. If needed, heat in the microwave for another 15 seconds and stir until the mixture is smooth. 
  • Cover the bowl with plastic wrap and put it in the refrigerator for at least 2 hours or longer until the mixture is firm enough to roll into balls. 
  • If after being in the refrigerator the mixture is too firm to roll, add a smidgen more half-and-half, heat again in the microwave, stir together, and let cool again in the fridge.
  • For the Chocolate Spider Bodies - Next, do the same with the chocolate chips. In a medium size microwavable bowl, add the chocolate chips and remaining half-and-half.  Stir together.
  • Warm in the microwave for 60 seconds and stir together. Warm in the microwave for another 30 seconds and stir until the mixture is completely smooth. 
  • Cover the bowl with plastic wrap and put in the refrigerator at least 2 hours to harden. 
  • If it’s too firm to roll, add a smidgen more half-and-half, warm in the microwave, stir and let cool again in the fridge.

For the Spider Assembly:

  • For the Legs - Using kitchen scissors for food only, cut the black string candy into about 3-inch long pieces for the spider legs. You’ll need 6 pieces per spider. It’s okay if they are a bit crooked. It actually appears to make the spider look like it’s in motion if the legs aren’t exactly the same. Set aside.
  • Rollng the Spider Bodies - Use a small spoon to scoop out the chocolate and roll it into a ball about the size of a large gumball. (Do these one at a time so that the chocolate/orange is warm enough to attach the legs, and for the eyeballs and "hair" to stick).
  • Adding the Legs to the Body - Poke the spider legs into the top 2 sides of each chocolate ball (3 legs on each side). 
  • For the Eyeballs and Spider Hair - Add 2 eyeballs to each spider and top the spider head with chocolate malted milk powder (for the spider hair). Next, repeat the process for the orange candy.
  • The spiders can be stored for a short while in the refrigerator but will need to set out before serving to soften them up slightly. 
  • Just before serving, lay out cotton candy to form a "spider web" on a serving plate or in clear glasses such as martini glasses, and top with the creepy crawler chocolate spiders. 
  • Cotton candy doesn’t last very long when sitting outside of its packaging so laying out the spider web garnish should be done right before serving.

Notes

TIPS:

  1. It's best to roll one spider body at a time so that the chocolate/orange is warm enough to attach the legs, and for the eyeballs and "hair" to stick.
  2. Cotton candy doesn’t last very long when sitting outside of its packaging so laying out the spider web garnish should be done right before serving.