Spider Pralines for Halloween

Ingredients

• 150 ml heavy cream (at least 30% fat)
• 50 ml rum (alternatively cream with cocoa powder)
• 1 tsp cinnamon
• 80 g Butter
• 80 g coconut oil
• 100 g dark chocolate couverture (60% cacao)
• 300 g milk chocolate couverture (35% cacao)
• black licorice twists (as needed)
• fine chocolate shavings (for rolling)
• yellow sugar lettering (for decorating)

Instructions

1. 1.

   Heat the cream with rum and cinnamon. Cut the butter and coconut oil into pieces and melt them in the cream. Let the mixture cool to lukewarm.

2. 2.

   Chop the chocolate coverages and melt them over a double boiler. Stir the melted chocolate into the cream, whisking until smooth. Pour onto a sheet or mold lined with cling film and refrigerate for 24 hours.

3. 3.

   Roll out the licorice twists and cut them lengthwise into about 5 cm long "spider legs." Let them dry slightly overnight at room temperature.

4. 4.

   After 24 hours, remove the mixture from the mold, cut into pieces, and shape into small and larger balls. Roll the truffle balls in plenty of chocolate shavings and assemble. Pre‑drill holes with a toothpick for the spider legs and insert the licorice. Draw eyes and mouth with yellow sugar lettering.

5. 5.

   Dry and store in a cool place.