Ghost Truffles

[Photographs and original illustrations: Cakespy]

You can use whatever flavor of cake and frosting you'd like, or even crumbled-up brownies--the generous coating of white chocolate with simply decorated ghoulish faces are what give these treats their signature look.

Ghost Truffles

About This Recipe

Yield:3 dozen
Active time:30 minutes
Total time:3 hours, 30 minutes (includes cooling time)
Special equipment:Large bowl, double boiler, waxed paper, wire rack


  • 1 batch cake, your choice of flavor (9x13-inch pan yield)
  • 2 cups vanilla buttercream frosting
  • 22 ounces coarsely chopped white chocolate (or 2 bags white chocolate chips)
  • Gel or writing icing in black, for decoration


  1. 1

    After your cake is baked and cooled, crumble it into a large bowl.

  2. 2

    Mix thoroughly by hand with the frosting (it will get pretty messy, so you might want to use gloves).

  3. 3

    Roll mixture into balls, about the size of golf balls. If desired, you can roll them into a slightly oval form, to add some height.

  4. 4

    Chill for at least 2 hours in the refrigerator, or at least 1/2 hour in the freezer. You can also chill overnight in the refrigerator.

  5. 5

    Once you are close to the end of your chilling period, lay out a large piece of waxed paper and set a wire rack on top.

  6. 6

    Melt the white chocolate in a double boiler over low heat until it is smooth and pourable. Remove from heat.

  7. 7

    Remove the truffles from the refrigerator or freezer a few at a time, and place on the wire rack with an inch and a half around each truffle.

  8. 8

    Using a spoon or ladle, pour a small amount of the white chocolate mixture on top of the truffles. You want to spoon it over the truffles rather than dipping them, because this will give a slightly "draped" appearance which will work to make the truffles look ghostly. Allow the excess to drip onto the waxed paper.

  9. 9

    Allow the truffles to set for about an hour; add beady eyes and a ghostly mouth using gel or writing icing before serving.

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