Chocolate Candy Corn Truffles
Prep Time
1 hr
Cook Time
2 mins
Total Time
1 hr 2 mins
Candy corn shaped chocolate truffles decorated with cute Jack-O-Lantern faces.
Course:
Dessert
Cuisine:
Chocolate
Keyword:
candy corn, candy corn truffles, halloween candy
Servings: 12
Calories: 234 kcal
Ingredients
- 2 ounces yellow Candy Melts, melted
- 3 ounces orange Candy Melts, melted
- 4 ounces white Candy Melts, melted
- ½ cup heavy whipping cream
- 8 ounces semi-sweet chocolate, finely chopped
- optional: 24 (½-inch) candy eyes
- optional: Black Candy Melts Writer
Instructions
-
Paint yellow, orange and white sections in each candy corn mold.
-
After painting each color freeze for 3 minutes, then allow mold to come to room temperature before painting next color.
-
To make the chocolate ganache, heat the heavy whipping cream until it just starts to bubble around the edges of the pan.
-
Pour over the finely chopped semi-sweet chocolate and let sit for 3 minutes.
-
Stir until smooth.
-
If not all melted, heat for 10 second increments, stirring after each until melted.
-
Allow to cool until no longer hot to the touch.
-
Pour the chocolate ganache into a squeeze bottle.
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Pipe into the candy corn molds filling to 1/16th of an inch from the top of the mold.
-
Allow chocolate ganache to firm up for several hours or overnight.
-
Pour melted white candy melts over ganache.
-
Scrape off excess.
-
Pop in freezer for 5 minutes.
-
Remove and un-mold candies.
-
If using, attach two candy eyes to each candy corn truffle using a dab of candy melts.
-
Draw on a nose and mouth using a black candy melts writer.
Recipe Notes
Melting Candy Melts
Melt candy melts in the microwave on high power for 15-30 second intervals, stirring after each, until melted. Or, melt in a bowl set snuggly on top of a double boiler (a pan filled with one inch of water) set over low heat.
Storage
Keep your truffles stored in an airtight container at room temperature for up to 2 weeks.