For my final 2020 Halloween treat, I give you, soot sprite chocolate truffles Spirited Away style!
Not only do I rewatch Hocus Pocus, Practical Magic, and Harry Potter every October, I've got a few Studio Ghibli classics on repeat as well. Princess Mononoke, Howl's Moving Castle...but mostly Spirited Away. However, a true atrocity has occurred.
Not a SINGLE piece of my Halloween decor (and there is quite a bit) is even remotely Ghibli related.
I am appalled...With myself.
A solution (until next year when I'll definitely have some Studio Ghibli decor gracing my shelves)? Soot sprite chocolate truffles!
HOW CUTE ARE THEY? Definitely worth the truffle amiright (audible groan from everyone everywhere at that terrible pun)?
The important question: What do you need to make these delectable little Ghibli style treats?
First, a standard truffle mix aka dark baking chocolate, heavy whipping cream, and vanilla. Just three ingredients!
Second, the fun stuff aka sprinkles, sprinkles and more sprinkles. Specifically you'll need black (or dark brown) sprinkles, black and purple sanding sugar, candy eye sprinkles, and star sprinkles.
Third, black licorice laces and black decorating gel for the arms! If you can't find any laces, don't worry. I gotta be honest and let you in on a little secret. My store that has every kind of candy ever was out so I improvised by unrolling licorice wheels and slicing them in half. Did the trick perfectly!
Ready?? Top off Halloween 2020 with these absolutely adorable (and crazy delicious!) soot sprite chocolate truffles with the recipe below.Print
Adorably delicious three ingredient chocolate truffles dressed up as the soot sprites from Studio Ghibli's "Spirited Away".
For the Chocolate Truffles
- 8 ounces 60% to 70% chocolate, finely chopped*
- 1/2 cup heavy whipping cream
- 1/4 teaspoon vanilla extract
For the Soot Sprite Decorations
- Black sprinkles (or the darkest brown you can find)
- Black sanding sugar
- Purple sanding sugar
- Black licorice laces, cut into 2 inch pieces
- Candy eye sprinkles
- Star sprinkles (Specifically white, pink, green, and yellow if going for the exact Spirited Away soot sprite)
- Black decorating gel
Make the Truffles
- Scald heavy cream (should be steaming but not boiling) in the microwave (in 30 second to 1 minute increments) or on the stove top. Pour cream over the finely chopped chocolate and let sit for 10 minutes.
- Whisk until smooth and shiny. Whisk in vanilla extract.
- Pour chocolate mixture into a shallow pan (I used an 8X8 baking dish). Refrigerate for 30 minutes until firm.
- Using a small scoop or a tablespoon, scoop chocolate (about 1 1/2 to 2 tablespoons each) and roll into into balls. Place on a plate and put back in the fridge to chill for another 10 minutes.
Decorate the Truffles
- While the truffles are chilling, pour sprinkles and sanding sugars into a shallow bowl. Mix to combine.
- Eyes: Remove truffles from the fridge. Press two candy eyes onto each one.
- Sprinkles: Gently roll each truffle in the sprinkle mixture until coated*.
- Arms: Using the black writing gel, dab a small "blob" (super professional term) to the end of two pieces of licorice lace. Gently "smoosh" (another excellent professional term) them onto a truffle where desired. Placing them underneath a truffle and then gently pressing down works well too! Repeat with every truffle.
- Stars: Again using the black writing gel, dab another small blob onto the visible end of each placed licorice lace of a truffle(the end of the truffle's "arm"). Gently place a star sprinkle onto teach gel blob. Repeat with remaining truffles.
- Chill in the fridge for 10 minutes to allow the arms to stick a bit more. Remove, serve, and enjoy!
- Store in an air tight container in the fridge up to 2 months. Remove about 30 minutes before serving to let them soften a little before eating.
Use good quality chocolate, no chocolate chips (they won't set as well)! The better the quality of chocolate the more delicious the truffle.
If the coating isn't sticking, roll the truffle around in your hands for a few seconds to get the surface to warm up.