Happy almost Halloween!
I celebrated a bit early, and decided to make these chocolate ganache truffle bats for a friend’s Halloween party.
Now, there’s a bit of science behind formulating the perfect ganache, but you don’t need to be a chemist to whip up a great ganache. Ganache is a stable fat-in-water emulsion. Wait, I thought fat and water didn’t mix! They don’t, which is why an emulsion is a dispersion of one liquid in another immiscible liquid. In this case the emulsion consists of droplets of fat in water in the continuous phase. This means that there must be enough water-based ingredients to get to the continuous phase of the emulsion, which is why you use dark chocolate for a smooth ganache. Believe me, I’ve tried it with milk chocolate, and the emulsion was bubbly and didn’t result in a stable ganache, so use dark chocolate (around 70% cacao is best). Now, typically ganache is made with cream, but unfortunately I only had half n half and butter, which actually worked out really well, as another potential emulsion error is using a heavy cream with too high a fat content, which may make your ganache more susceptible to oiling out or breaking.
Anyways, if you’re feeling a bit like a kitchen chemist, feel free to experiment with other types of chocolate and different oils or fats, and let me know how your experiments turn out in the comments section (found below the recipe). Here’s how I make my ganache bats:
T1D Note: these bats are not low in sugar or fat, but I firmly believe that everyone deserves a sweet treat every once in a while, so if you have type 1 diabetes make sure to bolus appropriately.
Dark Chocolate Kahlua Ganache Truffle Bats
Inspired by the bats from Half Baked Harvest’s Vampire’s Drip Cocktail
10 oz 70% dark chocolate broken into small pieces
3 tbs butter
1/4 cup kahlua
1/3 cup half n half (you can replace the butter and half n half with cream, I just didn’t have any)
Flat plate of Cocoa powder
1 package Oreos
White chocolate chips
1. Place butter and half n half ( or cream if you’re using that in a saucepan over medium heat.
2. Wait for it to simmer/start to boil then remove from heat and add chocolate mixing with a spatula until melted
3. Stir in Kahlua, consistency should be smooth and pudding like
4. Pour mixture into a medium glass baking pan and refrigerate for 1 – 1.5 hours
5. Using a spoon or small ice cream scooper, scoop out little balls onto a pan lined with foil or parchment paper.
6. Refrigerate again for another 30 minutes ( ganache is hard to work with when it’s warm)
7. Wearing powder free gloves ( or just your hands in a cool room), roll balls between your palms and then coat with cocoa powder by rolling ball across plate with cocoa.
8. Break oreos in half and stick halves in the top sides of your truffles like bat wings
9. Use white chocolate chips as eyes (note: it helps to use the Oreo frosting to help stick to the truffle)