The spookiest date on the calendar is just around the corner, and to help celebrate, Callebaut Ambassador, Kirsten Tibballs, has put together some seriously creepy (but delicious) Halloween recipes for North Shore Mums to try!
Halloween is almost here, which means heaps of fun Sydney Halloween Events for kids, and the chance to try your luck on the bbest streets for ‘Trick or Treating’ on the North Shore. So whether you want to whip something up for costumed visitors, or just want a fun experience in the kitchen, these delicious creations are guaranteed to be as equally scrumptious as they are ghoulish! Kirsten has foolproofed your celebrations and taken a much more delectable approach to conventional packaged candy and sweets.
Easy recipe that serves 10 or more; prep time under one hour.
Ingredients: Shortbread pastry
- 150g unsalted butter
- 100g icing sugar
- 50g whole eggs
- 260g plain flour
- ½ teaspoon baking powder
- pinch of salt
Ingredients: Chocolate ganache
- 150g Bulla Pure Cream
- 225g Callebaut chocolate
- 30g seedless strawberry jam
- 2 drops red food colouring
- 18 flaked almonds
- Preheat oven to 160°C. Beat the butter into a thick, smooth paste with an electric beater or in a food processor. When smooth add the icing sugar and the eggs and combine. Add the flour, baking powder and finally the salt and mix until it comes together as a dough.
- Dress the dough into a neat flat square, wrap in plastic wrap and place in the refrigerator for 30 minutes to firm up.
- Roll the dough on a bench lightly dusted with flour and cut finger shapes 7cm x 1.5cm. Place the biscuits onto a lined tray and make impressions for the knuckles with a small knife and press a flat butter knife on the tip where the finger nail will go.
- Bake for approximately 12-14 minutes or until golden brown. Cool the biscuits on the tray and store in an airtight container until you are ready to assemble.
- For the ganache, boil the cream in a saucepan. Pour it over the milk chocolate which has been placed in a bowl and whisk together until combined.
- Cover with plastic wrap touching the surface of the ganache and allow to sit at room temperature for approximately 2 hours.
- To assemble, place the ganache into a piping bag with a round piping tip or into a zip lock bag and cut the corner off. Turn over every second biscuit and pipe ganache onto the base. Sandwich it together with a second biscuit.
- Add the red colouring to the jam and mix it through. Spoon a small amount on the top finger where the nail goes and place an almond (pointy end out) on top. Only assemble the biscuits the same day they are eaten.
Spider Peanut Cookies
This is a challenging recipe designed to serve more than ten people, and will require more than an hour’s work.
- 240g unsalted butter
- 80g caster sugar
- 300g brown sugar
- 2 whole eggs
- 1 teaspoon vanilla bean paste
- 130g crunchy peanut butter
- 400g plain flour
- 1 teaspoon baking powder
- 200g Callebaut milk chocolate chips
Milk chocolate honey ganache (Makes 30 truffles)
- 87g Bulla Pure Cream
- 20g honey
- ½ teaspoon vanilla bean paste
- 150g Callebaut 823 Milk Couverture
- 300g Callebaut 823 Milk Couverture, for dipping
- Callebaut milk chocolate truffle shells
- 50g Callebaut 2815 Dark Couverture
- 50g Callebaut W2 White Chocolate
- 5g white oil soluble colour (titanium dioxide)
- 100g Callebaut 823 Milk Couverture
- 50g Callebaut W2 White Chocolate
- 5g red oil soluble colour
- 10g Callebaut cocoa butter
- Preheat the oven to 170˚C. Mix the butter, caster sugar and brown sugar together in the bowl of a stand mixer fitted with a paddle attachment until the butter is fully incorporated. Add the eggs, vanilla and peanut butter and continue mixing. Sieve the flour and baking powder together into a bowl. Add the sieved dry ingredients to the mixture and lastly add the chopped chocolate chips. Remove from the stand mixer.
- For each cookie, weigh out 40g of the dough and roll into balls. Place each ball onto a baking tray lined with baking paper, leaving space between each cookie to allow for spreading. Lightly press down on each ball. Bake at 170˚C for 10 minutes.
- Remove the cookies from the oven and using a teaspoon, make a small dent in the middle of each cookie while they’re still warm. This will allow the spider to sit on top of the cookie. Cool the cookies at room temperature.
Milk chocolate honey ganache:
- Place the cream and honey in a saucepan, add in the vanilla bean paste and bring to a boil. Place the milk couverture in a bowl and pour the boiling cream over it.
- Whisk by hand until all the chocolate is melted and combined with the cream to create a ganache. Cover with plastic wrap touching the surface of the ganache.
- Leave at room temperature until it cools. Transfer the prepared ganache into a piping bag and pipe it into each of the truffle shells, filling to the top.
- Temper the milk chocolate and transfer to a paper piping cone. Pipe some of the chocolate on top of the truffle shells to seal them. Once the chocolate sets, place a toothpick into the base of each truffle and dip the shell into the tempered milk chocolate. Tap the shell on the surface of the chocolate to create surface tension and remove any excess chocolate. Wipe the base of the truffle on the side of the bowl and carefully place the shell onto a sheet of baking paper on a baking tray, twisting the toothpick to remove it. Allow to set.
- Temper the dark couverture and add in the titanium dioxide, mixing together until fully incorporated. Transfer some of the dark chocolate to a paper piping cone and pipe a small amount of the chocolate into a half sphere mould. Allow to set.
- Temper the white chocolate and add in the titanium dioxide, mixing together until fully incorporated. Transfer some of the white chocolate to a paper piping cone and pipe a small amount of the chocolate on top of the dark chocolate, covering it. Allow to set.
- Temper the milk couverture. Transfer to a paper piping cone and pipe a small amount of the chocolate onto the middle of each cookie. Place a truffle shell on top of the cookie and pipe lines of chocolate on each side to create 8 spider legs (4 legs on each side). Remove the chocolate eyes from the moulds and secure them to the truffle using the tempered chocolate.
- Temper the white chocolate. Create the blood by adding the titanium to the tempered chocolate. Mix together to combine then add the red colour and mix again to ensure it is fully incorporated. Melt the cocoa butter to 29-30˚C and add it to the red chocolate to make it more fluid. Use a paper piping cone to randomly place drops of the chocolate blood around the spiders and cookies. Allow to set fully before handling.
Image and recipe courtesy of Kirsten Tibballs, owner and director of Savour Chocolate and Patisseries School.