Turtle Spiders With Coffee And Pistachio Chocolate Spider Eggs Recipes

Steps:

• Make a cracker sandwich with the peanut butter. Insert the pretzel "legs" into the filling. With a dab of peanut butter, set raisin eyes on top.

Steps:

• Fill the molds with the chocolate and knock them carefully on a hard surface to release any air bubbles. Pour out the excess chocolate back into the bowl of melted chocolate. Scrape the flat portion of the mold to clean off the excess chocolate. Cool the shells to harden completely.
• Whip the egg whites to soft peaks. In a small saucepan set over medium heat, cook the sugar to the soft-ball stage, a candy thermometer will read 240 degrees F. Add the hot sugar to the egg whites. Once cool to the touch, add the butter in small chucks. Whip until combined and the mixture becomes soft and creamy. Add the liqueur, then taste and add more if needed. Fill the chocolate shells with the buttercream, then add almonds until the molds are almost completely filled. Top with more melted chocolate, and scrape the excess again, then cool to set up completely.
• Release the chocolates from their molds by gently tapping the mold, right-side up, until they all come out. Serve the chocolates at room temperature.

Steps:

• Melt the chocolate chips with the coconut oil in a bowl set over a pan of simmering water. (Alternatively, you can do this in 30-second intervals in the microwave, stirring at each interval.)
• To assemble the spiders: Using the tip of a paring knife, make 3 holes on each side of the truffles, big enough to inset a pretzel into. Break off the curved portions of the pretzels (so you have shapes that look like the letter "J"). You should have 6 J-shaped pretzel pieces per truffle; these will be the legs. (The legs do not have to perfectly even, but try to get them close to the same size.)
• Line a plate with parchment paper. Dip the curved end of a pretzel piece into the melted chocolate and then insert into a hole in a truffle with the curve going down towards the bottom of the truffle; repeat with 5 more pretzel pieces and the melted chocolate. Lay the spider on the prepared plate with the legs up. Repeat with the remaining truffles, melted chocolate and pretzels. Refrigerate or freeze until set, about 10 minutes.
• Flip the spiders over so they are standing on their pretzel legs. Using the melted chocolate, make 2 dots on each truffle for eyes. Stick the desired candies on the melted chocolate. Serve the spiders arranged on a bed of cotton candy.

Steps:

• Microwave chocolate and peanut butter in a microwave safe mixing bowl for about 30 seconds on high.
• If not melted and then microwave again in 5 second intervals.
• Mix well until it is a smooth paste.
• Add noodles and coat them well.
• Spoon the mixture in dessertspoon sized blobs onto greaseproof paper or into patty papers.
• Place in fridge until the chocolate sets.
• You can also give these spiders eyes by sticking chocolate chips onto them.

Steps:

• Melt the chocolate in a heatproof bowl over a pan of barely simmering water. Once melted, turn off the heat and leave the chocolate in the bowl to keep warm while you assemble the spiders.
• Unroll some of the liquorice wheels and cut into 2-3cm lengths to use as the Chocolate spiders' legs.
• Splodge a small tsp of chocolate onto half of the cookies. Arrange eight liquorice legs on top, then sandwich with another cookie. Spread some more chocolate on top of the second cookie to cover, then put somewhere cool to set.
• Use the icing pens to add eyes, by first blobbing two big dots of white icing on each, topped with two smaller dots of black icing.