Recipe: Halloween Chocolate Truffles

• 100g dark chocolate, chopped into chunks
• 55g full-fat cream cheese, room temperature
• 2 tbsps icing (confectioners’) sugar, sifted
• 170g all butter shortbread biscuits, finely crumbled
• 200g milk chocolate, chopped into chunks
• 200g of Halloween coloured sprinkles (sugar strands) – we used black, green, orange and purple

_{*Allergens highlighted in bold}

Place the dark chocolate in a small pan and place on the induction hob on heat setting 2. Stir occasionally until melted.

Meanwhile, place the cream cheese and icing sugar in a bowl and mix together until combined. Stir in the crumbled shortbread.

Add the melted chocolate to the bowl and stir together until combined. Cover the bowl in clingfilm and place in the fridge for an hour to firm up.

Take the mixture out of the fridge and place a piece of baking parchment on top of a chopping board.

Scoop out heaped teaspoons of the mixture. Place in your hands and roll into a ball. Place on the parchment. Repeat until all of the mixture is used. Place back in the fridge to chill for 30 minutes.

Put the milk chocolate in a small pan and place on the induction hob on heat setting 2. Stir occasionally until melted.

Take the truffle balls out of the fridge. Place a ball on a fork and dip into the melted chocolate – letting the excess drip off.

Transfer to one of the plates of sprinkles and roll the truffle ball around until coated. You can use one colour or mix two colours together (such as black and orange).

Repeat until all the truffle balls are covered in sprinkles, then chill before serving.