Halloween is my absolute favorite holiday. Something about the spooky, paranormal nature that gives me the chills while making me laugh at the same time. Every Halloween, we celebrate the week leading up with movie nights and themed treats like these Hocus Pocus chocolate truffles. They are colorful, super fun and most importantly frightfully delicious.
About the film, Hocus Pocus:
After moving to Salem, MA, teenager Max Dennison explores an abandoned house with his sister Dani and their new friend, Allison. Dismissing a story Allison tells as superstitious, Max accidentally frees a coven of evil witches (Winifred, Sarah, and Mary) who used to live in the house. Now, with the help of a magical cat, the kids must steal the witches’ book of spells to stop them from becoming immortal.
Let’s Get To Cooking: Hocus Pocus Chocolate Truffles
This is an all hands on deck kind of recipe and the kids love to help put together these tasty Halloween treats. To get started, I have my youngest son, Elliot (age: 11) put the chocolate and butter in a large bowl. Then, set it aside for future use.
Mom’s job is to add heavy whipping cream small sauce pan, heating on medium-low until slightly boiling. Be sure to stir often to prevent scorching on the bottom. Then, I pour the hot whipping cream over chocolate mixture in bowl. This we allow to let stand 2 minutes to start the melting process.
Next up is Elliot, who’s favorite part of Hocus Pocus chocolate truffles besides eating them is whisk the mixture until smooth. If you find that it is not as smooth or melt as desired. Put the bowl in the microwave in 15 second intervals, stirring in between for the creamiest texture. Be careful as the bowl heats up quickly and I suggest using a oven mitt when getting it in an out.
Using a 9×9 baking pan, Elliot helps me by pouring the chocolate mixture into the pan. Then, we place it in the fridge for least one hour or until firm enough to shape. You can toss it in the freezer for a quicker chill if needed but sometimes it can cause white spotting in the chocolate.
Once that cold waiting time is up, remove your pan of yummy truffle mixture and use a small ice cream scooper or cookie scoop to collect balls from the truffle mixture. Be sure to wash your hands again as you will now roll the mixture in your hands into a ball. This is a fun activity for all of us. Don’t over roll though as you can cause the chocolate to begin melting right in your hand.
Finally, pour the Halloween sprinkles into a large bowl. We like to use a combo of colors for the most eye catching results. I do suggest smaller size sprinkles as sometimes the larger shapes do not stick and hold well. Toss each pass after rolled directly into the sprinkle bowl and coat the truffles well. You can even press them in a bit using your hands to ensure the best results.
In the end, just remember to get the kids in the kitchen and have fun. We use cooking and crafts as ways to connect as a family. Live is busy and sometimes we just need to take a moment, slow down and enjoy a little Halloween chocolate fun!
Hocus Pocus Chocolate Truffles
- 12 oz chocolate chips (66% cocoa)
- ¼ C unsalted sweet cream butter (softened)
- 1 C heavy whipping cream
- Halloween colored sprinkles
- 1 cookie sheet with parchment paper
- 1 small ice cream scooper
- 1 9×9 glass dish
- Line a cookie sheet with parchment paper. Set aside.
- Put the chocolate and butter in a large bowl. Set aside.
- Using a small sauce pan, heat heavy whipping cream until slightly boiling
- Pour the hot whipping cream over chocolate mixture in bowl and let stand 2 minutes.
- Using a whisk stir mixture until smooth.
- Using a 9×9 baking pan, pour the mixture into the pan
- Refrigerate at least one hour or until firm enough to shape.
- Pour the halloween sprinkles into a large bowl
- Using a small ice cream scooper, scoop out some of the truffle mixture
- Roll the mixture in your hands into a ball
- Roll the truffle into the sprinkles
- Place ball onto a prepared cookie sheet. Repeat steps until all truffle mixture is used
- Put each truffle in a container with tight-fitting lid.
- Refrigerate for at least 1 hour. (or until firm)
- Store in your refrigerator.
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Let us know if you try this recipe in a comment below and what you though!