These Chocolate Mummy Truffles take forever to make. But once you see your kids excitedly dotting on creepy eyes, you’ll be happy that you made them.
Okay, before I get too far into this post, I have a confession to make. These Halloween Chocolate Mummy Truffles were a nightmare to make. They look adorable and they taste delicious, but they took f-o-r-e-v-e-r to make.
Now that I’ve warned you all, let’s carry on because these spooky little dudes really do taste amazing. Plus, the kids were so stinking happy to make them, it (sort of) made it worth it in the end.
But now you might be asking, “Well, why on earth did you make them anyways? Who really makes Mummy Truffles?!”
Aha! This answer is simple: I’m a sucker.
Yep, it’s true. I get really happy whenever my kids are excited about cooking in the kitchen with me. So anytime they mention wanting to bake something together, I go for it. Unfortunately, they very rarely ask me to make something easy like pancakes.
But, I digress. Sigh. Back to these Mummy Truffles. Here’s what I will tell you about these tasty treats.
1.) Make sure you’re caffeinated if that’s your thing.
2.) Give yourself plenty of time to make them because they take f-o-r-e-v-e-r.
3.) Make sure you’re in a hardcore Snow White singing with her forest friends kind of mood because these bad boys are going to test your patience.
But, once you get to the part where your kiddos are excitedly dotting on creepy eyes with red and black food gel, you’ll understand why I agreed to make them. Memories are made in the home. Many of them are made in the kitchen. So while my kids still think I’m cool enough to bake with, I’ll keep on making all sorts of complicated, exhausting recipes for them.
Halloween Chocolate Mummy Truffles
- 8 ounces semisweet chocolate, cut into small pieces
- 3/4 cup heavy whipping cream
- 2 tablespoons unsalted butter
- 2 cups white melting chocolates
- 3 tablespoons shortening
- Red and black food gel, for eyes
- Candy melt dipping tool
Step 1: Before starting your ganache, make sure all of your utensils are completely clean and dry. Wet bowls or tools can ruin ganache.
Step 2: Finely chop semi-sweet chocolate and place in a large bowl. Add 2 tablespoons of butter on top and set aside.
Step 3: In a large saucepan, heat ¾ cup heavy cream and bring to a simmer. Slowly pour the hot cream into the finely chopped bowl of chocolate.
Step 4: Starting in the middle of the bowl, and slowly circling towards the edges, gently stir the cream, chocolate, and butter together for approximately two minutes. Cover and refrigerate the ganache until very firm, several hours or overnight.
Step 5: When your ganache is completely chilled, line a baking sheet with parchment paper. Use a tablespoon or melon baller to scoop out equal-sized amounts of ganache. Using your hands, shape the ganache into tiny balls. Place your baking sheet into the refrigerator to keep the ganache chilled.
Step 6: Place a small amount of water into a saucepan and place a tight-fitting bowl on top of the saucepan. This creates a makeshift double boiler. Bring the water to a simmer and then place 1 cup of melting chocolates and 3 tablespoons of shortening into the bowl. Slowly stir the chocolates and shortening together until completely melted.
Step 7: Working quickly, place truffles onto the dipping tool and dunk truffles, one by one, into the melted chocolate. You will need to cover the entire truffle in a thin layer of melted chocolate to seal in the ganache. Don’t worry if they have some chocolate swirls, you will cover them with the second dipping.
Step 8: Allow truffles to cool completely and harden. We were working with kids, so we just put them in the refrigerator to speed this step up. While they harden, pour the melted chocolate into a container and save for making the mummy wraps.
Step 9: After the truffles have set, repeat steps 6-8. You need to give your truffle mummies a second dip in the chocolate so that they are completely white.
Step 10: Once they have cooled again, place the remaining melted chocolate into a plastic food storage bag. If the chocolate has hardened, simply heat in the microwave for 20-30 seconds. Snip off a small corner of the bag and let your kids drizzle it onto the truffles to make the wraps. Use food gel to make eyes.
Step 11: Let your kids eat a warm truffle and then place the remaining truffles back into the fridge to harden completely. Keep refrigerated until you’re ready to serve them
Want more ganache covered recipes like these little Mummy Truffles??
- Semi-sweet Chocolate Truffles
- Chocolate Zucchini Cupcakes with Chocolate Ganache
- Paradise Pumpkin Pie with White Chocolate Ganache
Thanks for reading,