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Easy No-Bake Monster Eyeball Truffles Recipe

no-bake monster eyeball truffles - featured image
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These no-bake monster eyeball truffles are a fun, spooky Halloween treat that tastes incredible. With a creamy, rich center and glossy chocolate shell, they’re easy to make and perfect for parties.

Ingredients

Scale
  • 8 ounces cream cheese, softened (full-fat, such as Philadelphia)
  • 2 cups vanilla wafer cookies, finely crushed (about one standard box, such as Nilla wafers)
  • 1 cup powdered sugar, sifted
  • 2 tablespoons unsalted butter, softened
  • 1 teaspoon pure vanilla extract
  • 12 ounces white candy melts or white chocolate chips (such as Ghirardelli white melting wafers)
  • 1 tablespoon coconut oil or shortening
  • Blue candy melts or blue gel food coloring (for the iris)
  • Mini chocolate chips or black decorating gel (for the pupil)
  • Red food coloring gel (for the bloodshot veins)
  • Piping bag or small zip-top bag (for applying details)

Instructions

  1. Crush the vanilla wafers into fine crumbs (about the texture of sand) using a food processor or a zip-top bag and rolling pin. You should have about 2 cups of crumbs.
  2. In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy, about 2 minutes. Add the powdered sugar and vanilla extract, and beat until combined. The mixture should be thick and smooth.
  3. Gradually add the crushed vanilla wafers to the cream cheese mixture, mixing until fully incorporated. The dough should be firm enough to hold its shape when rolled. If too sticky, add more crumbs; if too dry, add a teaspoon of milk.
  4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to make the dough easier to handle.
  5. Once chilled, scoop out tablespoon-sized portions of dough and roll into smooth balls. Place on a parchment-lined baking sheet. You should get about 20-24 truffles.
  6. Place the baking sheet in the freezer for 15-20 minutes to firm up the truffles before dipping.
  7. In a microwave-safe bowl, combine the white candy melts and coconut oil. Microwave in 30-second intervals, stirring between each, until smooth and fully melted. Be careful not to overheat.
  8. Remove the truffles from the freezer. Using a toothpick or skewer, dip each truffle into the melted coating, letting the excess drip off. Place the dipped truffle back on the parchment paper. Work quickly.
  9. While the coating is still wet, add a small dot of blue candy melt (or white coating tinted with blue food coloring) in the center of each truffle. Use a toothpick to spread it slightly, creating the iris.
  10. Immediately press a mini chocolate chip into the center of each blue dot, pointy side in, to create the pupil. If using black decorating gel, pipe a small dot instead.
  11. Once the coating has fully set (about 10 minutes), use a toothpick dipped in red food coloring gel to draw thin, wavy lines radiating from the iris for the bloodshot veins.
  12. Let the truffles sit at room temperature until the coating is completely firm, about 30 minutes. Then transfer to an airtight container and refrigerate until ready to serve.

Notes

Temperature control is key: chill the dough thoroughly before dipping. Thin the coating with coconut oil for a smooth finish. Work in batches to prevent the coating from setting too quickly. Let the coating set completely before adding veins.

Nutrition

Keywords: no-bake, Halloween, truffles, monster eyeballs, spooky treats, easy dessert

Find it online: https://goldensimmer.com/easy-no-bake-monster-eyeball-truffles-recipe/