Best 2 Truffle Spiders Recipes
Indulge in a delightful culinary adventure with our truffle spiders, a unique and captivating dish that combines the earthy notes of truffles with the crispy texture of wonton wrappers. These exquisite appetizers are handcrafted with a delicate filling of cream cheese, herbs, and a hint of truffle oil, then artfully shaped into spider-like shapes that will add a touch of whimsy to your table. Whether you're hosting a Halloween party or simply seeking a unique culinary experience, our truffle spiders are sure to impress. Discover the ease of creating these delectable treats with our step-by-step instructions and enjoy the satisfaction of crafting a dish that is both visually stunning and bursting with flavor.
Let's cook with our recipes!
HALLOWEEN SPIDER COOKIES
Different from many Halloween treats, these cookies are more cute than they are spooky-perfect for a holiday celebration with little ones (or adults) who don't like traditional creepy crawlies. With cartoon-like candy eyeballs, these spiders will brighten a room with smiles from those who catch a glimpse. Similar to a peanut butter blossom, this cookie dough is unique in that it puffs and does not spread on its own like most cookies; instead, the baker uses the back of a 1/2 tablespoon measuring spoon to press a crater into the cookie dough while it bakes. This forces the cookie to spread and crack all over while making an ideal mold to hold the chocolate truffle that will be the body of the spider sitting atop the peanut butter cookie. Sweet, slightly salty, and supporting the irresistible lusciousness of a Lindt Lindor truffle, our Halloween Spider Cookies are ready for any October celebration.
Provided by Southern Living Editors
Time 1h25m
Yield 16 cookies
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F. In a mixing bowl, whisk together flour, baking soda, and salt until combined. Set aside.
- Combine butter, peanut butter, 1/2 cup granulated sugar, and brown sugar in the bowl of a heavy-duty stand mixer. Beat on medium-high until light and fluffy, 3 minutes. Scrape down sides of bowl and add eggs one at a time, beating for 1 minute after each addition. Add vanilla and milk; beat on medium-high until airy and doubled in volume, about 2 minutes. Add flour mixture to wet ingredients and incorporate on low speed until just combined, about 1 minute.
- Place remaining 1/4 cup granulated sugar in a small bowl. Portion dough into 1 1/2-inch balls and roll in granulated sugar. Place sugar coated dough balls 2 inches apart on a parchment paper-lined baking sheet.
- Bake for 8 minutes, remove from oven, use the round side of a rounded 1/2 tablespoon measuring spoon to press a crater into the center of each puffed dough ball (the dough will crack and create a rounded crater around the measuring spoon). Return to the oven and bake until light golden brown, 3-5 minutes. Transfer to wire racks to cool completely, about 30 minutes.
- Melt chocolate and shortening together in a microwave-safe bowl by microwaving in 30 second intervals on 30% power, stirring between each interval, until completely melted. Transfer melted chocolate to a pastry bag fitted with a small round piping tip. On one cookie, pipe 2 sets of 4 lines originating in the crater and running parallel to each other on either side of the cookie for the illusion of spider legs. Repeat with remaining cookies. Place one chocolate truffle in each crater. Use remaining melted chocolate in piping bag to adhere the candy eyeballs onto the faces of each truffle.
INFESTED COCONUT TAPIOCA-FILLED CHOCOLATE SPIDERS
Steps:
- For the filling: Place the tapioca in a pot of water and bring to a boil; cook at a boil until clear, then drain the tapioca. Add the coconut puree to desired consistency.
- For the shell: Melt the chocolate and pour it into the chocolate molds, and then knock them carefully on a hard surface to release any air bubbles. Pour the excess chocolate back into the bowl of warmed chocolate. Scrape the flat portion of the mold to clean off the molds. Cool the shells to harden completely.
- Pour the tapioca into the chocolate molds. Pour more chocolate over the filling, and scrape the excess again, then place the molds in the refrigerator to cool and set up completely.
- To make the chocolate legs, drizzle some melted chocolate on wax paper in long strands, then freeze. Break the chocolate strands into pieces and stick them on the sides of the spiders using some melted chocolate as the glue.
Tips:
- Use high-quality chocolate: The quality of your chocolate will make a big difference in the final product. Look for a chocolate that is at least 70% cacao and has a smooth, rich flavor.
- Temper your chocolate: Tempering chocolate is a process that helps to stabilize the chocolate and make it less likely to seize. This will result in a smoother, more glossy finish.
- Use a variety of toppings: Don't be afraid to get creative with your toppings. You can use nuts, seeds, sprinkles, or even edible glitter to decorate your spiders.
- Be patient: Making chocolate truffles takes time and patience. Don't rush the process, or you'll end up with truffles that are not as smooth or flavorful.
Conclusion:
Chocolate truffles are a delicious and versatile treat that can be enjoyed by people of all ages. They're perfect for parties, holidays, or just a special treat. With a little bit of time and effort, you can make your own chocolate truffles at home that are just as good as anything you would find in a store. So next time you're looking for a sweet treat, give these chocolate truffle spiders a try. You won't be disappointed!
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