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Chocolate Eyeballs by Chef Kirsten Tibballs
Chocolate Eyeballs by Chef Kirsten Tibballs

Chocolate Eyeballs by Chef Kirsten Tibballs


These deliciously wicked chocolate & honey ganache eyeballs are packed full of that comforting sweetness we crave, but so on trend ahead of the Halloween season. Easy to make with the family and always a crowd pleaser, from the Queen of Chocolate herself Kirsten Tibballs ahead of her newest book release Chocolate All Day.

Milk chocolate honey ganache:

87g Bulla Pure Cream
20g honey
1/2 tsp vanilla bean paste
150g Callebaut 823 Milk Couverture
300g Callebaut W2 White Chocolate, for dipping
Callebaut white chocolate truffle shells


Place the cream and honey in a saucepan, add in the vanilla bean paste and bring to a boil. Place the milk couverture in a bowl and pour the boiling cream over it. Whisk by hand until all the chocolate is melted and combined with the cream to create a ganache.

Cover with plastic wrap touching the surface of the ganache. Leave at room temperature until it cools. Transfer the prepared ganache into a piping bag and pipe it into each of the truffle shells, filling to the top.

Temper the white chocolate and transfer some of the chocolate to a paper piping cone and pipe a small amount of the chocolate on top to seal the truffle shells.

Once the chocolate sets, place a toothpick into the base of each truffle and dip the shell into the tempered white chocolate. Tap the shell off the surface of the chocolate to create surface tension and remove any excess chocolate.

Wipe the base of the truffle on the side of the bowl and carefully place the shell onto a sheet of baking paper, twisting the toothpick to remove it. Allow to set.

Credits: Kirsten Tibballs

Photo Credits: Kirsten Tibballs