• Melt the dark chocolate for the truffles, either in the microwave or using a double boiler (boiling water in a pot with a heat safe bowl over the top where you melt the chocolate!)
• Crumble the pound cake into a medium bowl or the bowl of a stand mixer.
  
• Add the melted chocolate, cocoa powder, jam, and rum (or water, or coffee).
  
• Mix until a paste or sticky dough forms.
  
• Shape the dough into balls with your hands (we make 30-32 balls, depending on the size we end up rolling them!)
  
• Set the truffles aside on a plate and place in the fridge.
• Now it's time to prepare the decorations! We've listed a few supplies that we use, but this recipe is super flexible. You can substitute ingredients and use your creativity! For example, feel free to use pretzel sticks for the spider legs to make it a little easier.
• To make the decorations: Heat up the dark chocolate candy melts and the white chocolate candy melts until melted either in the microwave or using a double boiler. Place about half of the melted mixture for each of the chocolate melts in a plastic sandwich bag. You can put the bag into a glass and fold the edge of the bag over the edge of the glass to make the transfer easier!
  
• Prepare a baking sheet with a piece of parchment paper to pipe on. You may end up needing two sheets of parchment paper depending on how much you are piping.
• Cut off a corner of the sandwich bag to start piping. Begin by piping upside down "v" shapes for the spider legs - we pipe both dark chocolate and white chocolate legs.
  
• Make sure you make enough for about 8 spiders of each color chocolate, or just as many as you would like! For 8 spiders, you need to pipe 64 legs (I know it sounds like a lot - your spiders can have less than 8 legs if you like 😂)
  
• Next, pipe bat wings out of the dark chocolate. We pipe one upside down (but very open "v" shape, then connect the sides by piping a few connected semicircles, and then fill in the shape. Repeat with the mirror wing for the other side! For 8 bat truffles, make sure to pipe 16 wings.
  
• Then, pipe dark chocolate ovals for the ghost mouths. For 8 ghosts, pipe 8 ghost mouths.
  
• This next step is optional, but if you don't have candy eyes on hand, you can pipe your own! Pipe white chocolate ovals (in sets of 2) and let them dry; you will need to pipe 32 sets!
  
• Then, pipe a dot of dark chocolate towards the bottom of the ovals. Let this set, and now you have eyes!
  
• Once the parchment paper (or multiple pieces of parchment paper) is full of piped chocolate, you can pop it in the fridge on the baking sheet to set for about 5 minutes. Using candy melts means that it will also set at room temperature, it just may take a little bit longer!
• Once all of the chocolate has set, make sure to remelt the remaining dark chocolate and white chocolate so you can dip some of the truffles! You can keep remelting as you work, if the candy melts are starting to set.
• Take the truffles out of the fridge and begin making your creatures.

For the bats:

• Roll the truffle in cocoa powder.
  
• Then attach bat wings by pressing each wing into the side of the truffle (using extra melted candy melts to attach if needed!)
  
• Add eyes by adding a little bit of chocolate to the back of the eyes and sticking them on the truffle. Set aside and repeat!
  

For the dark chocolate spiders:

• Dip the whole truffle in melted dark chocolate melts.
  
• Then place on a piece of parchment and immediately attach 4 legs to each side - they should stick to the melted chocolate, but if it is setting too quickly, you can dip the legs in chocolate to attach too. Be careful using too much force, the legs can break!
  
• Add eyes to the top as well, either on top of the chocolate when it's still not set, or by putting a little chocolate on the back to get it to stick. Let set and repeat for as many truffles as you like!
  

For the white chocolate spiders:

• Roll the truffle in shredded coconut.
  
• Attach the white chocolate legs either by dipping the legs in chocolate and pressing onto the sides, or by pressing them gently into the side of the truffle.
  
• Add eyes by putting a little melted candy chocolate melt on the back and sticking them to the truffle. Set aside and repeat!
  

For the ghosts:

• Take your round truffle and press into more of an oblong shape with a flat bottom.
  
• Then dip in white chocolate candy melt and place onto a piece of parchment paper.
  
• Immediately add the ghost mouth and eyes to the liquid candy melt exterior. If it's setting too quickly, add some melted candy melt to the back and stick on the ghost. Repeat with as many ghosts as you want to make!
  
• If you have Halloween sprinkles, you can also roll a few in sprinkles for a super quick and festive decorated truffle!
• We keep our truffles in the fridge so they keep for longer and remain super snappy with the candy melt exterior. Enjoy, and Happy Halloween!