Bon Appétea: Halloween Mango And Bergamot Truffles

Halloween is just around the corner, and you know what that means! Plenty of sugar loads and free treats. If you ever stuck on Halloween treat ideas for your petite party, these homemade chocolate truffles are no-bake, bite-sized chocolate confections that are a must-try for all chocolate lovers.

Featuring Whittard – Mango and Bergamot Tea, from 22 SGD

A wickedly luxurious creamy, chocolatey ganache filling core together with a hint of Whittard’s Mango and Bergamot tea – these delicious treats are super easy to make! Playfully gory, these adorable crafty treats are just an eye away from impressing your Halloween enthusiasts, with just the right amount of fun and horror.

Halloween Mango and Bergamot Truffles

(makes 12 truffles)

Ganache Core

  • 2 Whittard Mango and Bergamot teabags
  • 1/3 cup heavy cream
  • 1 tbsp unsalted butter
  • 90g 66% valrhona couverture chocolate

Biscuit Layer

  • 110g digestive biscuits
  • 50g butter
  • 1 tbsp brown sugar
  • 1/2 tsp cinnamon powder

Decoration

  • 150g candy melts
  • 2-3 drops candy colouring
  • 20-25 candy eyes
  • 10-15 mini chocolate chips
  • Sprinkles

Methods

  1. For the ganache core, heat heavy cream and butter in a small pot till boiling. Turn off heat and steep teabags for 10 minutes.

2. Whilst tea is steeping, chop chocolate into tiny pieces. Set aside in a bowl.

3. Heat up cream mixture till warm to melt chocolate. Do not boil. 

4. Pour warm cream mixture over chocolate. Stir well to form a creamy ganache. Refrigerate ganache for at least 1 hour, or till solid enough to roll into balls.

5. Divide ganache into 12 portions and roll each portion into a ball. They do not have to be perfectly spherical as they will be covered with a biscuit layer later on. Refrigerate till later use.

6. For the biscuit layer, melt butter and set aside to cool. In the meantime, place biscuits in a bag and crush with a rolling pin till it resembles coarse grains. Add in brown sugar and cinnamon powder and shake well to mix. 

7. In a bowl, combine melted butter and biscuit mixture. Refrigerate for half hour.

8. Using a piece of plastic wrap, spoon around 14g of biscuit mixture and flatten into a thin layer. Place a ball of ganache in the middle and wrap the plastic around tightly. Press firmly all around to pack a tight ball of truffle. Repeat till you have 12 truffles and refrigerate till firmly set.

8. Melt candy melts according to package instructions and add in candy colouring to your preference. Using a fork to pierce each truffle ball, gently dip them into the melted candy for a thorough coating. Drip off excess and set aside on a clean plate to decorate with candy eyes and chocolate chips. 

9. Refrigerate all decorated truffles for at least half hour before serving cold. 

Tips: Ganache can be made the night before and refrigerated overnight. Use any percentage of valrhona chocolate as you prefer but if you are unable to find any, use semi sweet chocolate as a substitute. Store undecorated truffles in the fridge for up to a week, or freeze for up to a month.

Featuring Whittard – Mango and Bergamot Tea, from 22 SGD

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