Video:How to Make Chocolate Witch Hatswith Elizabeth LaBau
Learn how to make chocolate witch hats for Halloween! These fun Halloween candies have a delicious surprise inside--a rich chocolate truffle filling.See Transcript
Transcript:How to Make Chocolate Witch Hats
Witch Hat Halloween Candy IngredientsTo make chocolate witch hats, you will need:
- 1/2 cup, or about 3.5 oz, chopped chocolate
- 1/3 cup heavy cream
- 12 pointy-tipped ice cream cones
- 12 thin, round cookies
- 2 cups, or about 12 oz, chocolate candy coating
- 1 fruit roll-up (optional)
Make the Chocolate GanacheFirst we need to make the chocolate filling for our hats. Put the cream in a small saucepan over medium-high heat and bring it to a simmer. Pour the hot cream over the chopped chocolate and gently whisk it until the chocolate melts and the mixture becomes shiny and smooth. This is your “ganache.” Press some cling wrap directly on top of the ganache, and place it in the refrigerator until it is firm enough to pipe, about 1 hour.
Prep the Witch Hat ConeWhile you're waiting for the ganache to chill, get the cones ready. We're going to cut them in half so we use only the top halves. Use a sharp serrated knife and saw them gently about 2 inches from the base. Don't press down, just use a gentle back and forth motion so they don't crack or break. Try to get them fairly even, but don't worry if they're not perfectly straight.
Once the cones are cut, unroll the fruit roll-up and slice it into thin strips about 1/4 inch wide. These will be the ribbons for your witch hats.
Fill the Witch Hat CandyWhen your ganache is the texture of peanut butter, take it from the refrigerator and place it in a piping bag, or, if you don’t have this, a plastic bag with a hole cut into the corner.
Insert the tip of the bag into a cone and squeeze until it is filled with ganache. Overfill it slightly, so that there is a little extra ganache coming out from the top. Press the cone on top of the cookie--the extra ganache will help "glue" the cone to the cookie. Fill all of the cones, then put the witch hats on a baking sheet and refrigerate it until the ganache is completely firm, about 1 hour more.