Chocolate spiders with nuts
Description
This recipe won't take much time. 1. Prepare 2 baking sheets with parchment paper, spray with non-stick cooking spray. Place 30 nut mounds on the sheets, spacing them about 2 cm apart. 2. Prepare the sugar caramel. Pour sugar into a saucepan and set over medium heat. Add corn syrup. Cook, stirring, until the sugar dissolves. Then boil over high heat for about 7 minutes, until it hardens. 3. Whisk butter and salt into the sugar caramel. Gradually and carefully pour in the cream and vanilla. Reduce heat to medium and continue boiling, stirring, until thickened slightly, about 5 minutes. Immediately remove from heat and let cool slightly. 4. Spoon the caramel onto the nut mounds to form spider bodies. Then dip licorice strings into the caramel to create spider legs (6 legs per spider). Do not let the caramel harden completely before finishing the decorations. Reheat occasionally if needed. Let the spiders "set" for 15 minutes. 5. Meanwhile, place chocolate into a medium heatproof bowl. Fill the bowl with 1 inch of water. Simmer over low heat, stirring, until the chocolate is completely melted. Spoon 1 tablespoon of chocolate ganache onto each spider. Sprinkle with grated dark chocolate. Let the "insects" cool completely. Serve chilled.