Eyeballs and ghosts with a chewy peanut butter center.
Watch the video here.
Ingredients
100 grams (⅓ cup plus 1 tbsp) creamy peanut butter
28 grams (¼ stick) room temperature butter
1/4 teaspoon vanilla extract
112 grams (3-3/4 cups) confectioners’ sugar
170 grams white melting wafers
Plain chocolate M&M’s
Candy eyes
Red decorating gel
Directions
Add the peanut butter and butter to a bowl and mix until it’s light and fluffy.
Add the vanilla and confectioner’s sugar and mix it until it fully incorporates.
Scoop up some dough and shape it into balls for the eyeballs and little mountain or bell shapes for the ghosts.
Melt the white chocolate in the microwave according to directions.
Take a ghost center and dip the bottom into the white chocolate coating.
Instead of draining all the excess coating, try to keep some of the excess on there by rotating the truffle as you move it to your cutting board.
Place it coated side down and let the excess coating pool around it.
As the ghosts are setting, drop an eyeball into the white chocolate and roll it around until it’s fully coated.
Remove it, letting any excess coating drip off, and return it to the baking sheet.
As you return each dipped eyeball to the baking sheet, place an M&M, plain side up, on top of it.
Once all the eyeballs are coated and the M&Ms are in place, the ghosts should be ready for their second dip. If not, give them a minute or two. If necessary, you can put everything in the fridge for a few minutes to set.
Once the coating has set, dip the top of the ghost, ensuring full coverage.
Drain the excess coating and place it back on the cutting board.
By now, the eyeballs should be ready. Use the red gel to create a “bloodshot” effect.
Once the coating on the ghosts has set, dab a little of the melted coating on the back of the eyes and put them on the ghost.
