- 1.5-2 cups powdered sugar
- 3 ounces (about 1/2 cup) chocolate chips, melted
- 2 ounces cream cheese, softened
- 1/2 tsp vanilla
- 1 tbsp hot water
- 3 tbsp peanut butter
- 1/8 tsp salt
- 1 lb chocolate candy coating
- 1 graham cracker
- 2 tbsp red hots candy
- 2 tbsp miniature chocolate chips
- Cooling rack with small grid pattern
1. Place the melted chocolate chips, cream cheese, vanilla, hot water, peanut butter, salt, and 1 cup of powdered sugar in the bowl of a large electric mixer. Using the paddle attachment, mix the ingredients until the candy is well-mixed and homogenous.
2. Stop the mixer and add an additional 1/2 cup of powdered sugar. Mix the candy on low, stopping to scrape down the sides and bottom of the mixing bowl, until it is entirely mixed and smooth. Check the texture of the candy: you want it to be firm enough to easily be shaped into a ball, but not too dry and stiff. If necessary, add more powdered sugar to get the right texture.
3. Using a spoon, scoop up a small amount of candy and roll it between your hands until it is round. Now pinch a bit of it in front to elongate it about ½ inch--this is the werewolf’s “snout.” Repeat with remaining candy until you have 16-18 werewolf heads on a foil-lined baking sheet.
4. Melt the candy coating in a large microwave-safe bowl, stirring after every 30 seconds to prevent overheating. Stir until the coating is melted and smooth.
5. While you are melting the coating, cut the graham cracker into small triangles between 1/4-1/2 inch tall. These will be your werewolf ears. Once the coating is melted, dip the bottom of a graham triangle in the coating and press it into the top of the werewolf’s head. Repeat with a second triangle to form a pair of ears, and continue until every werewolf has two ears sticking from the top of its head. Refrigerate the werewolves to set the coating, about 5 minutes.
6. Once the coating holding the ears in place is set, remove the tray from the refrigerator. Using forks or dipping tools, dip a werewolf head in the melted candy coating, submerging it completely. Remove it from the coating and tap the fork against the side of the bowl to remove excess coating. Place the head back on the baking sheet and repeat with remaining candies and coating.
7. To create the texture of the werewolf’s fur, the candy coating needs to set just a little bit--you want it to be tacky to the touch but not liquidy. So either let the tray of dipped candies sit at room temperature for 5-10 minutes, or place it in the refrigerator for 15-30 seconds. Once the werewolves are tacky to the touch, place several of them on a cooling rack with a small grid pattern. Use a fork to roll them around the rack. Some of the candy coating will come off and stick to the rack, and the rest will start to get textured and look “furry.” Repeat with remaining truffles. If you don’t have a cooling rack that works, you can try using fork tines to create a waved or hair-like pattern on the truffles.
8. To finish your werewolves, press a miniature chocolate chip into the top of the snout to be the wolf’s nose. Cut a red hot in half, and press the two halves into the head to be the eyes. Refrigerate the truffles to set the coating completely. Store Werewolf Truffles in an airtight container in the refrigerator for up to a week, and allow them to come to room temperature before serving for best taste and texture.