Ingredients:

  • 10 oz (285g) Dark Chocolate (60-70% cacao), finely chopped
  • 2/3 cup (160ml) Heavy Cream (minimum 35% fat)
  • 1 tablespoon (14g) Unsalted Butter, softened
  • 1 teaspoon Vanilla Extract
  • Pinch of fine sea salt
  • 12 oz (340g) White Chocolate Melting Wafers or High-Quality White Chocolate Chips
  • 1 teaspoon Vegetable Shortening or Coconut Oil (optional)
  • Food Colouring Gels: Red, Black, and chosen 'Iris' colour (e.g., Green, Blue)
  • Small, round edible decorations for pupils (optional)

Instructions:

  1. Prepare the Ganache: Heat the heavy cream in a small saucepan until steaming (just before boiling). Pour the hot cream over the chopped dark chocolate in a heatproof bowl. Let stand for 5 minutes, then gently whisk until completely smooth and emulsified.
  2. Enrich and Chill: Whisk in the softened butter, vanilla, and salt until fully incorporated. Cover the surface directly with plastic wrap and refrigerate for at least 2 hours, or until firm enough to scoop.
  3. Shape the Eyeballs: Line a baking sheet. Using a small scoop or spoon, portion the chilled ganache and quickly roll it between your palms into smooth, uniform balls (approx. 1 inch diameter). Place on the prepared sheet.
  4. Initial Set: Return the formed balls to the freezer for 15–20 minutes to ensure they are very firm before dipping.
  5. Melt the Coating: Melt the white chocolate (and optional shortening/oil) gently using a double boiler, stirring until perfectly smooth. Keep warm but not hot.
  6. Dip and Set: Working quickly, pierce a chilled truffle with a toothpick, dip it entirely into the melted white chocolate, tapping off the excess. Place it back on the parchment paper. Remove the toothpick, gently smoothing the hole if needed. Let the coating set completely.
  7. Colour the Iridis: Divide a small amount of the remaining melted white chocolate into 2-3 small bowls. Colour these portions with your chosen iris colours (green, blue, etc.). Keep them slightly warm so they remain fluid.
  8. Create the Eyeball Detail: Using a small spoon or a fine piping tip, pipe a small circle of the coloured chocolate onto the centre of each white-coated truffle to create the iris colour. Immediately, pipe a tiny dot of the black-coloured chocolate directly in the centre for the pupil.
  9. Final Touch (Optional Veins): If desired, thin a tiny amount of red food colouring gel with a drop of clear alcohol or extract. Use a very fine brush or a toothpick to lightly streak a few thin red 'bloodshot' lines radiating from the pupil across the iris.
  10. Final Set: Allow the decorations to fully set before handling or storing the Spooky Eyeball Truffles.