Bat bites recipe

Bat bites recipe

4 ratings

Cast a spell over your home this Halloween with some frightening sweet treats. These chocolatey bats will fly off the table before you can say boo! See method

  • Serves 6 (makes 12)
  • 30 mins to prepare and 10 mins to cook, plus freezing
  • 265 calories / serving


  • 175ml double cream
  • 25g unsalted butter
  • 225g dark chocolate, chopped
  • 2 tbsp cocoa powder
  • 2 tbsp chocolate vermicelli
  • 3 tbsp desiccated coconut
  • 6 Oreo chocolate cookies
  • 24 white chocolate chips
  • chocolate writing icing
  • 12 raisins, halved
  • white chocolate, grated

Each serving contains

  • Energy

  • Fat

    19g 27%
  • Saturates

    12g 60%
  • Sugars

    17g 19%
  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 21.6g Protein 2.3g Fibre 0.9g


  1. Gently heat the double cream and butter in a small pan. Remove from the heat just before boiling and add the dark chocolate, stirring until melted. Pour into a small container and freeze for 1 hr, until solid.
  2. Remove from the freezer and leave to stand for 5-10 mins. Using a tablespoon or melon baller, scoop out 12 balls onto a tray. Return to the freezer for 30 mins, then remove and smooth the balls with a palette knife if necessary.
  3. Spoon 2 tbsp cocoa powder, 2 tbsp chocolate vermicelli and 3 tbsp desiccated coconut onto separate plates. Gently turn the truffles in the different coatings, covering 4 in the cocoa powder, 4 in the vermicelli and 4 in the coconut.
  4. One by one, split 6 Oreo chocolate cookies in half with a knife, so you have 12 rounds. Break each biscuit in half and gently push into the truffles to make wings. Press 2 white chocolate chips into each truffle, then dot with chocolate writing icing for the eyes. Press a halved raisin onto each truffle as a nose, then 2 white chocolate flakes for teeth. Chill until ready to serve.

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