Bat bites recipe
Cast a spell over your home this Halloween with some frightening sweet treats. These chocolatey bats will fly off the table before you can say boo!
See method- Serves 6 (makes 12)
- 30 mins to prepare and 10 mins to cook, plus freezing
- 265 calories / serving
Ingredients
- 175ml double cream
- 25g unsalted butter
- 225g dark chocolate, chopped
- 2 tbsp cocoa powder
- 2 tbsp chocolate vermicelli
- 3 tbsp desiccated coconut
- 6 Oreo chocolate cookies
- 24 white chocolate chips
- chocolate writing icing
- 12 raisins, halved
- white chocolate, grated
Each serving contains
- Energy
- 1100kJ 265.0kcal
- Fat
- 19g
- Saturates
- 12g
- Salt
- 0.1g
- Sugars
- 17g
of the Reference intake
Carbohydrate 21.6gProtein 2.3gFibre 0.9g
Method
- Gently heat thedouble creamandbutterin a small pan. Remove from the heat just before boiling and add the dark chocolate, stirring until melted. Pour into a small container and freeze for 1 hr, until solid.
- Remove from the freezer and leave to stand for 5-10 mins. Using a tablespoon or melon baller, scoop out 12 balls onto a tray. Return to the freezer for 30 mins, then remove and smooth the balls witha palette knife if necessary.
- Spoon 2 tbsp cocoa powder, 2 tbsp chocolate vermicelli and 3 tbsp desiccated coconut onto separate plates. Gently turn the truffles in the different coatings, covering 4 in the cocoa powder, 4 in the vermicelli and 4 in the coconut.
- One by one, split 6 Oreo chocolate cookies in half with a knife, so you have 12 rounds. Break each biscuit in half and gently push into the truffles to make wings. Press 2 white chocolate chips into each truffle, then dot with chocolate writing icing for the eyes. Press a halved raisin onto each truffle as a nose, then 2 white chocolate flakes for teeth. Chill until ready to serve.
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