Love From Heckerty

Heckerty’s Halloween Hacks – Day 18 – Chocolate Spider Balls

Chocolate Spider Balls

  • Preparation time: 1 hr + 3 hr chilling the cake.
  • Cooking time: 50 mins.

What you need:

For the Cheese cake:

  • 3 packages (8 oz) cream cheese, soften at room temperature
  • 3/4 cup sugar
  • 1/3 cup sour cream
  • 3 tbsp all purpose flour
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 3 eggs

For the Chocolate coating:

  • 8 o.z. chocolate confectioners coating.

Garnish:

  • 1 bag of mini pretzel sticks, white frosting.

Serving size: 24 spiders.

Directions:

  1. Preheat oven to 350F.
  2. Beat cream cheese and sugar together, then mix in sour cream.
  3. Add flour, vanilla and salt.
  4. Add eggs one at a time, mix well but do not over mix.
  5. Pour the mixture in a 9-inch baking pan.
  6. Bake under 350F for about 50 minutes or until the edge is slightly golden brown.

* NOTE: Do not over bake! Otherwise a tough film of cheese will form on the surface. It wouldn’t be pleasant to eat or make into cake balls.

  • Cool the cake then put it in the fridge to cool for 3 hours or overnight.

Decorating the cake balls:

  1. Line a baking sheet with parchment or wax paper.
  2. Use a ice cream scoop to scoop out balls of cheese cake, about 1.5-inch diameter; gently roll the balls so the cake is packed well.
  3. Break the pretzel sticks into 0.5-inch fragments. Stick 4 little sticks into one side of the cake balls and another 4 on the opposite side.
  4. Put the chocolate coating in a microwavable bowl, and melt it in the microwave as directed on the package.
  5. Dip the balls in the melted chocolate. Use a fork and a spoon to hold and turn the balls.
  6. Put the coated cake balls on the lined baking sheet and refrigerate until the chocolate is set.
  7. Dot the eyes using white frosting.

18A

Another fun recipe tomorrow – one-eyed eggs!

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