Yield: 24 spider truffles
- 1 cup heavy cream
- 12 oz (about 2 cups) chopped semi-sweet chocolate
- 12 oz semi-sweet chocolate or chocolate candy coating
- 5 oz black licorice string (see note below if you can't find the licorice string)
1. First, prepare the ganache. Place the chopped chocolate in a medium bowl, and set aside. Pour the heavy cream into a small saucepan over medium heat, and bring it to a simmer.
2. Once the cream is near boiling, pour the hot cream over the chopped chocolate and let it sit for one minute to soften the chocolate. Gently whisk the cream and chocolate together until they're a smooth, homogenous mixture. Press a piece of cling wrap to the top of the ganache and when it is room temperature, refrigerate it until it is firm enough to scoop, about 2 hours.
3. While you are waiting for the ganache to chill, prepare the spider legs. Cover a baking sheet with foil or waxed paper, and cut the black licorice string into segments about 1.5-inches long. Group the licorice strings into clusters of 8 legs each, with 4 legs protruding out each side of the cluster. Melt the chocolate candy coating, then dab a little bit of the coating in the center of each cluster of legs, so that they are held together by the chocolate. Make 24 clusters of legs. Let the coating set while the ganache chills.
4. Once the ganache is firm, cover a baking sheet with waxed paper or foil, and dust your hands with cocoa powder. Use a small candy scoop or a spoon to form the ganache into 24 small 1-inch balls. Roll them between your hands to get them round, and keep your hands dusted with cocoa powder to prevent sticking.
5. If the coating has hardened, melt it in the microwave again, until it is smooth and fluid. Using forks or dipping tools, dip a truffle in the coating until it is completely coated, then take it out of the coating, letting the excess drip back into the bowl. Instead of placing the dipped truffle back on the baking sheet, place it in the center of a cluster of legs. Repeat until all of the truffles have been dipped and your spiders are assembled. Let them set at room temperature or harden in the refrigerator.
6. Your Spider Truffles are now finished! Carefully store them in an airtight container in the refrigerator for up to a week, and bring them to room temperature before serving.
A note about the licorice string: If you have trouble finding black licorice string, I have had the best success finding it at nostalgic candy shops that sell lots of old-fashioned favorites. You can use colored sour gummy straws as a replacement, or just make your own spider legs out of chocolate. Pipe 8 thick lines of chocolate on a foil-lined baking sheet, and one it's set, place the dipped truffle on top as described above. These spider legs will be much more delicate, but they will still look and taste just as good!