If you are looking for Halloween recipes, these Gluten Free Ghostly Bites, are suitably “Halloweeny” and can be made gluten free or with conventional ingredients.
Puddinis are mini chocolate truffles made with Christmas Pudding. But it’s HALLOWEEN! So, with the addition of some strategically placed icing, these “halloweeneys” are now in season and the kids definitely won’t notice the decidedly Christmas flavouring!
Gluten Free Ghostly Bites
This recipe makes 10 ping-pong sized ghosts. For the purposes of the recipe please assume all the ingredients are gluten free, however that’s not to say that you can’t use conventional ingredients if you wish.
Kept in a cool, dry place, these truffles will keep for up to a week.
If you prefer you can freeze the truffles for up to a month before covering in the icing and serving. Handy for preparing in advance of parties!
- 50g / 2 oz dark chocolate
- 25g / 1 oz butter
- 10ml Golden Syrup
- 100g / 4 oz fruit loaf (I used Christmas Pudding!)
- 200g / 8 oz white fondant icing
- 30g / 1.5oz icing sugar
- 1 drop black food colouring
- 1 teaspoon water
- Large heat-proof dish
- Large Spoon
- Baking Tray
- Cling Film
- Rolling Pin
- Cocktail Stick (for the eyes)
- Break the chocolate into small pieces and put into the ovenproof dish.
- Use the microwave to melt the chocolate. I normally zap for 20 seconds at a time and stir after every turn.
- Once melted, stir in the butter and golden syrup.
- Crumble in the fruit loaf and stir well until every piece is coated in chocolate.
- Cover your baking tray in cling film.
- Using the small spoon & clean hands, shape the mixture while it is still warm into little balls then place onto the covered baking tray.
- Once you have used up all the mixture, cover the baking tray with more cling film and chill for at least an hour.
- To cover the balls, get a piece of fondant (shop bought is perfect) about an equal size to the truffle ball you want to cover.
- Place between 2 large pieces of cling film and roll until you get a large shape enough to cover the ball.
- Cover the truffle ball with the fondant icing.
- For the eyes, mix together the icing sugar, black food colouring and water.
- Using the tip of a cocktail stick, dip into the black sugar mixture and dab twice on each ghost.
Skeletons, vampires and ghosts, oh my! Download our Halloween bingo printable and see how many you can spot this Halloween!