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Easy Halloween Truffles
Makes Serves 10 (or 20 Truffles total). Photo by Kraft
By Kraft


  1. Microwave bittersweet chocolate, cream and butter in microwaveable bowl on HIGH 1-1/2 to 2 min., stirring after 1 min. Stir until chocolate is completely melted; cover. Freeze 1 hour or until firm enough to handle. Use teaspoon to scoop and roll chocolate mixture into 20 balls, each about 1 inch in diameter; place on waxed paper-covered baking sheet. Freeze 20 min.
  2. Microwave 3 oz. white chocolate in clean microwaveable 1-cup measuring cup or small bowl 1 to 1-1/2 min., stirring after 1 min. Stir until chocolate is completely melted. Set aside. Repeat with remaining white chocolate in separate cup or bowl; stir in food colourings. Cool chocolates completely.
  3. Dip 10 chocolate balls in tinted chocolate, turning to evenly coat each ball. Return to baking sheet. Repeat with remaining chocolate balls and untinted chocolate. Decorate orange truffles with coconut to resemble pumpkins. Use decorating gel to draw eyes and mouths on white truffles to resemble ghosts. Refrigerate 30 min. or until chocolate is firm. Keep refrigerated.
  • 1 pkg. (170 g) Baker's Bittersweet Chocolate
  • 1/4 cup whipping cream
  • 1 Tbsp. butter
  • 1 pkg. (170 g) Baker's White Chocolate, divided
  • yellow and red food colourings (3 drops yellow and 2 drops red)
  • 3 Tbsp. flaked coconut, tinted orange
  • black decorating gel