Turtle Spiders with Coffee and Pistachio Chocolate Spider Eggs

Name: Turtle Spiders with Coffee and Pistachio Chocolate Spider Eggs
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 24
Cuisine: Global
Ingredients: 0 teaspoons baking soda; 113 grams brown sugar, sifted; 907 grams dark coating chocolate; 5 Tbsps coffee liqueur (recommended: Kahlua); 237 milliliters light corn syrup; 1 Tbsp light corn syrup; 59 milliliters cream; 414 milliliters cream; 473 milliliters cream; 1 teaspoon dark rum (recommended: Meyers); 0 teaspoons fleur de sel; 21 grams honey; 454 grams 4 ounces milk chocolate, roughly chopped; 907 grams pecans, chopped; 2 Tbsps pistachio compound; 28 grams pistachios, roughly chopped; 0 teaspoons salt; 177 grams sugar; 227 grams sugar; 43 grams tablespoons unsalted butter, room temperature; 50 grams unsalted butter; 4 Tbsps (1/2 stick) unsalted butter; 2 teaspoons vanilla extract; 128 grams white chocolate, roughly chopped; 1 Tbsp ground espresso

Turtle Spiders with Coffee and Pistachio Chocolate Spider Eggs might be just the hor d'oeuvre you are searching for. This recipe serves 24. One portion of this dish contains about 6g of protein, 67g of fat, and a total of 932 calories. This recipe covers 12% of your daily requirements of vitamins and minerals. Head to the store and pick up corn syrup, brown sugar, pistachios, and a few other things to make it today. It is perfect for Halloween. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes. It is a good option if you're following a gluten free diet.

Instructions

Special equipment: 24 small chocolate dome molds

Ingredients you will need

Chocolate

For the turtle spiders: Preheat the oven to 325 degrees F.

Equipment you will use

Oven

Spread the pecans evenly on a silicone mat on a baking sheet.

Ingredients you will need

Pecans

Spread

Equipment you will use

Baking Sheet

Place in the oven and bake until toasted, 7 to 10 minutes.

Equipment you will use

Oven

Combine the sugar, brown sugar, salt, cream, light corn syrup and butter in a small saucepan and stir constantly over low heat until the sugars dissolve.

Ingredients you will need

Light Corn Syrup

Brown Sugar

Butter

Cream

Sugar

Salt

Equipment you will use

Sauce Pan

Add the baking soda, and increase the heat to medium-high, stirring constantly. Cook the caramel to 244 degrees F. Immediately dip the bottom of the hot pan in an ice bath to stop the cooking of the caramel.

Ingredients you will need

Baking Soda

Caramel

Dip

Ice

Equipment you will use

Frying Pan

Add the vanilla and rum. Scoop the caramel over the toasted pecans so that the caramel is splotchy all over the nuts.

Ingredients you will need

Caramel

Vanilla

Pecans

Nuts

Rum

Let cool to room temperature. For the coffee ganache: In a small saucepan over medium heat, caramelize the sugar to a dark amber.

Ingredients you will need

Coffee

Sugar

Equipment you will use

Sauce Pan

Heat the cream, fleur de sel, and ground espresso in the microwave until it's hot to the touch, 1 to 2 minutes. Carefully add the espresso cream to the cooked sugar and bring it back to a boil. Be very careful this point because the sugar will bubble up as soon as the cream comes in contact with the sugar. Just keep pouring the cream in slowly and stirring the entire time.

Ingredients you will need

Ground Espresso

Fleur De Sel

Espresso

Cream

Sugar

Equipment you will use

Microwave

Place the chocolate, honey, butter, and coffee liqueur in a large bowl. Strain the caramel over the chocolate.

Ingredients you will need

Coffee Liqueur

Chocolate

Caramel

Butter

Honey

Equipment you will use

Bowl

Let sit for 30 seconds, and then whisk to combine.

Equipment you will use

Whisk

Let stand at room temperature until the edges start to crystallize. For the pistachio ganache: In a small saucepan, bring the cream and light corn syrup to a boil.

Ingredients you will need

Light Corn Syrup

Pistachio Nuts

Cream

Equipment you will use

Sauce Pan

Place the butter, white chocolate, and pistachio compound in a small bowl.

Ingredients you will need

White Chocolate

Pistachio Nuts

Butter

Equipment you will use

Bowl

Pour the hot cream over the chocolate.

Ingredients you will need

Chocolate

Cream

Let stand for 10 seconds, and then whisk to combine. Fold in the chopped pistachios.

Ingredients you will need

Pistachio Nuts

Equipment you will use

Whisk

Let stand at room temperature until the edges start to crystallize. Pipe into the other half of the chocolate shell dome. For the chocolate domes: Melt the coating chocolate and pour into the mold, let it sit for 30 seconds, and pour back out.

Ingredients you will need

Chocolate

Let it completely crystallize. Repeat with all the molds. Pipe the coffee ganache into the chocolate molds. Glue the 2 halves together with melted coating chocolate.

Ingredients you will need

Chocolate

Coffee

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.