Trick or treating has a little secret and if you're reading this you probably know what it is.
Kids aren't the only ones attached to the candy in their trick or treat bags. It's pretty fun for us old folks to pilfer the goods too. But, trick or treating is for the little ones, so what's an adult to do? Speaking from experience, Halloween night is all about the kids dumping their stash on the kitchen floor, sorting it, trading with siblings and of course consuming massive quantities.
But, once Halloween comes and goes, the vice-grip on the candy loosens up a bit and therein lies the opportunity. Halloween candy can easily be re-purposed and upgraded into something just for us and even fancy enough to serve at a dinner party. So simple yet clever, the finished product almost looks like it came from a swanky chocolate shop.
Making molten chocolate truffles isn't much of a recipe and hardly requires any cooking. It simply calls for plain chocolate from the trick or treat bag mixed with hot heavy cream, then spooned it into mini cupcake liners and decorated with more candy. Plain chocolate is not the main attraction on Halloween, so it's a good idea to have some extra handy. It all goes on sale the next day anyway or head to Trader Joe's for the "pound plus," a steal for $4.99. The type of chocolate you use is up to you; dark, milk, white or a little of this and that. After all, the objective is to use up the candy.
Molten Chocolate Truffles
Makes about 30 truffles
Prep time: 10 minutes + chilling
Cooking time: 10 minutes
1 cup heavy cream
1 pound chocolate, in pieces
2-3 cups chocolate candy in small pieces (M&M's, Heath, Reese's, Kit Kat, etc.)
Mini cupcake liners (Michaels has a great assortment)
Place cupcake liners on a baking sheet. Set aside
Place chopped chocolate in a medium bowl. Set aside
Heat heavy cream in a small saucepan over medium heat. Bring to a boil and immediately pour over the chocolate and let stand for about 5 minutes, then whisk until smooth making a ganache. If the chocolate isn't melted completely, microwave for about 20 seconds, or place over a saucepan of simmering water, just until melted.
Spoon chocolate truffle mixture into cupcake liners just shy of the top. Set candy on top of the warm chocolate ganache, mixing and matching as you go.
Chill truffles until firm, about 1 hour.
Note: If you're using a combination of chocolate, divide the heavy cream accordingly and work in batches. For example, if you have a 1/2 pound of dark chocolate and a 1/2 pound of milk chocolate, halve the heavy cream and make two smaller batches of truffles.