Halloween Spider Chocolate Truffles

Serves 6

Recipe by Chef Andres Jimenez, Executive Chef for The Ritz-Carlton, Denver

Ingredients:
8 oz. bittersweet chocolate - chopped into small pieces
8 oz. heavy whipping cream
2 tbsp. unsalted cold butter
8 oz. coating chocolate - cut in small pieces
15 ea. lollipop sticks
Liquorish and assorted candy

Steps:

1. Bring heavy whipping cream to a simmer - in a heavy bottom saucepan
2. Cut the chocolate in small pieces and place in a bowl
3. Once hot, pour cream over the chocolate pieces and stir with a whisk until the chocolate is completely melted.
4. Add the butter and stir constantly until melted and mixed thoroughly
5. Let the truffle mix cool down to room temperature. Place in the refrigerator until its firm enough to roll
6. Place coating chocolate in a microwave proof bowl and heat in short intervals, always stirring the chocolate until completely melted ** be careful it doesn’t get too hot
7. Once the chocolate mix is cold, roll into small balls and insert lollipop sticks to create a lollipop. Dip into the melted chocolate coating
8. Let the chocolate harden and decorate with liquorish candy to make the spider legs and red candy for the eyes

Enjoy!