These chocolate spiders move fast, so don’t waste any time grabbing one and gobbling it up. Their legs never stop moving, so you might want to take a bite out of them first. No worries, though — these spiders taste just like chocolate.
Well, maybe because they are made of chocolate, but they sure don’t look like it. They’re scary and creepy. Don’t forget to take a big piece of the spider web too. It’s sticky, sweet and tastes just like cotton candy.
Let’s get started by making the spider’s body (chocolate truffle).
Add the chocolate and cream to a medium-size, microwave-safe bowl.
Give it a quick blast in the microwave to melt the chocolate, and stir until it’s creamy.
Let the chocolate mixture chill in the fridge to thicken.
Now comes the fun part. Scoop out the chocolate, and roll it into balls with your hands.
Cut the black string candy into spider legs. I like when the legs are a little crooked to make it look like the spider is moving.
Right after adding the legs to the truffle, the spider starts to walk. Really, it does. You’ll see.
So the spider can see where it’s going, give it some eyes.
To make the spider more creepy, add some fuzzy cocoa powder hair to the top.
So that the spiders are nice and comfy, let them crawl on top of a spider web that looks and tastes just like cotton candy.
Chocolate truffle spiders recipe
Prep time: 1 hour | Inactive time: 2 hours | Assembly time: 2 minutes | Total time: 3 hours 2 minutes
- 1 cup dark chocolate baking chips
- 1-1/4 cups semisweet chocolate baking chips
- 3/4 cup heavy whipping cream
- 1 (6 ounce) box black string decorating candy
- 30 candy eyeballs
- 1 tablespoon cocoa butter
- 1 package cotton candy (for the spider web garnish)
For the chocolate truffle spiders
- To a medium-size, microwaveable glass bowl, add the chocolate chips and cream. Stir together.
- Heat the chocolate chip mixture in the microwave for 60 seconds, and then stir. Then heat for another 40 seconds, and stir.
- Cover the bowl with plastic wrap, and place it in the fridge for about 2 hours or until the chocolate is firm enough to roll.
- Remove from the fridge, and use a spoon to scrape out the chocolate.
- Roll the chocolate into balls with your hands.
To finish the spiders
- Cut the black string candy into about 3-inch-long pieces for the legs (6 pieces per spider).
- Poke 6 candy legs into the top area of the truffle, 3 on each side. Shape the candy to look like spider legs if needed.
- Add 2 candy eyeballs to each spider.
- Top each spider with a pinch of cocoa powder.
- Store in the refrigerator, and serve at room temperature.
To serve the spiders
- Remove the spiders from the refrigerator, and set them on the counter until they reach room temperature.
- Just before serving, on a large serving plate, make a mound out of cotton candy, and lay the spiders on the sides and top of the cotton candy. Make sure the spiders have time to sit out at room temperature so they don’t have moisture on them (when sitting on top of the cotton candy).