White Chocolate Ghost Truffles (Quick & Easy Halloween Treat)
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A tray of glossy little ghosts is about to make Halloween dessert so much sweeter! These White Chocolate Ghost Truffles crack open to reveal a creamy Biscoff peanut butter center with caramelized cookie flavor and just the right little crunch.
The ghost mold creates those adorable floating folds and surprised faces, while the no-bake filling comes together in one bowl. Add them to a Halloween candy board and watch those crisp white shells and golden centers steal all the attention!
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Why You’ll Love These White Chocolate Ghost Truffles
- The center is creamy with a little cookie crunch. Peanut butter and Biscoff cookie butter blend into one rich filling, while crushed cookies give every bite extra character.
- Those ghost faces are already in the mold! Once the chocolate sets, every sweet little expression pops out ready for the party.
- No oven needed. A microwave and refrigerator handle the whole batch, which makes these a fabulous choice when Halloween baking is already in full swing.
- They look darling on a dessert board. Surround them with orange candies, chocolate sprinkles, or these playful Halloween Oreo Pops for a full spooky spread.
Ingredients for Halloween White Chocolate Ghost Truffles
You need white chocolate, creamy peanut butter, Biscoff cookie butter, powdered sugar, crushed Biscoff cookies, vanilla, and salt. Refined coconut oil is optional, although it helps thick chocolate spread into every curve of the mold. I like chopped white chocolate or good-quality melting wafers here because a smooth coating captures those ghostly details beautifully.
Yield: 8 Halloween Ghost Truffles
White Chocolate Ghost Shell
- 10 ounces white chocolate, chopped, or high-quality white chocolate chips: Melt it gently so it stays silky and easy to spread.
- 1 teaspoon refined coconut oil, optional: Refined oil keeps the coating neutral while helping it flow into the mold.
Biscoff Peanut Butter Center
- 1/3 cup creamy peanut butter: A smooth, no-stir style makes the filling thick and dependable.
- 1/3 cup Biscoff cookie butter: This brings that fabulous caramelized, lightly spiced cookie flavor.
- 1/4 cup powdered sugar: It sweetens and firms the center.
- 2 tablespoons finely crushed Biscoff cookies: Crush them into fine crumbs so the filling rolls neatly.
- 1/2 teaspoon vanilla extract and a pinch of salt: Do not skip the salt! It keeps the sweet center tasting balanced.
- Optional decorations: Use black writing icing, melted dark chocolate, an edible marker, or candy eyes when your mold does not include facial details.
How to Make White Chocolate Ghost Truffles
Mix and chill the filling, coat the ghost mold with white chocolate, add one truffle center to each cavity, and seal the backs. Keep each chocolate layer complete to the rim so the filling stays tucked inside. Then give the mold a gentle tap to chase away little air pockets.
- Make the filling. Stir together 1/3 cup creamy peanut butter, 1/3 cup Biscoff cookie butter, 1/4 cup powdered sugar, 2 tablespoons finely crushed Biscoff cookies, 1/2 teaspoon vanilla extract, and a pinch of salt until a soft truffle dough forms. Chill the full mixture for 10 minutes.
- Shape the centers. Divide the chilled filling into 8 equal pieces, then roll each piece into a small ball that fits comfortably inside one ghost cavity.
- Melt the coating. Microwave 10 ounces chopped white chocolate at 50% power in 30-second intervals, stirring after each interval until smooth. Then stir in 1 teaspoon refined coconut oil only when the coating needs thinning.
- Build the shells. Divide about half of the melted 10-ounce white chocolate batch among 8 ghost cavities. Use the back of a small spoon or a food-safe brush to coat the bottoms, sides, and rims, then chill for 5 minutes.
- Fill and seal. Place 1 of the 8 truffle balls inside each chilled shell. Cover all 8 cavities with the remaining white chocolate from the 10-ounce batch, spread it to the rims, and tap the mold gently.
- Chill and unmold. Refrigerate the filled mold for 20 to 30 minutes, until all 8 ghosts feel firm. Peel the silicone away from each truffle, then trim any thin chocolate edges with a small sharp knife.
- Decorate the ghosts. Finish all 8 truffles with black writing icing, melted dark chocolate, an edible marker, or candy eyes as desired. Let any added decoration set before serving.
Tips for Smooth Ghost Truffle Shells
- Keep every tool dry, melt the white chocolate slowly, and inspect the first shell before adding the filling. Water can make melted chocolate turn thick and grainy, so dry the bowl and spoon completely.
- Also, hold the chilled mold up to the light. If a spot looks thin, brush on a little more of the 10-ounce chocolate batch and chill it again before filling.
- Finally, peel the flexible mold away from the candy instead of pulling the ghost by its head.
How to Store White Chocolate Ghost Truffles
- Store the Halloween Ghost Truffles in an airtight container in the refrigerator for up to 2 weeks. Place parchment between layers to protect the faces and flowing chocolate edges.
- For the best bite, let them stand at room temperature for about 10 minutes before serving.
- You can also freeze the ghosts for up to 2 months. Thaw them overnight in the refrigerator while still covered so moisture stays off the white chocolate.
White Chocolate Ghost Truffle Variations
Keep the 8-piece yield and swap the filling or shell flavor for a fresh Halloween batch. These little ghosts can take on a surprising number of delicious personalities!
- All-Biscoff center: Replace the 1/3 cup peanut butter with another 1/3 cup Biscoff cookie butter. Add powdered sugar a tablespoon at a time if the filling feels too soft to roll.
- Chocolate shell: Replace the 10 ounces white chocolate with milk or dark chocolate. The ghosts will look moodier, and the flavor will remind you of these Milk Chocolate Peanut Butter Truffles.
- Extra cookie crunch: Fold 1 additional tablespoon finely crushed Biscoff cookies into the filling.
- Nut-free version: Replace the 1/3 cup peanut butter with a thick sunflower seed butter, and check every package for allergen warnings.
White Chocolate Ghost Truffles FAQs
Can I Use Candy Melts Instead of White Chocolate in these Biscoff Peanut Butter Truffles?
Yes, replace the 10 ounces of white chocolate with 10 ounces of white candy melts. Candy melts usually flow and release from silicone molds easily. Therefore, skip the coconut oil at first and add only a tiny amount if the melted coating remains too thick.
Why Did My White Chocolate Shell Crack?
A shell usually cracks because it has a thin spot, has not fully set, or gets pulled from the mold. Coat each cavity all the way to the rim, patch translucent areas, and chill the filled mold for the full 20 to 30 minutes. Then peel the silicone away gently.
Can I Make Halloween Ghost Truffles Without a Mold?
Yes, although the finished ghosts will have a different shape. Shape the chilled filling into 8 small bells, chill them until firm, and dip them in the 10 ounces of melted white chocolate. Once set, add oval eyes and mouths with black writing icing or melted dark chocolate.
Can I Make White Chocolate Ghost Truffles Ahead?
Yes, make them up to 1 week before serving for the prettiest finish. Arrange the firm ghosts in a single layer inside an airtight container and refrigerate them. Although they keep for up to 2 weeks, the first week gives you the freshest cookie crunch and cleanest chocolate surface.
White Chocolate Ghost Truffles Made for Halloween
That crisp white shell and creamy cookie butter peanut butter center make one seriously fun Halloween bite! Line up the ghosts on a white platter, scatter black sprinkles around their feet, and let those sweet little faces charm the whole dessert table. These no-bake Biscoff peanut butter truffles bring chocolate, peanut butter, and Biscoff together in the cutest spooky shape.
I would love to see your No Bake Halloween Ghost Truffles! Share them with me on Instagram, save the recipe on Pinterest, and show off your Halloween treats on Facebook. Happy candy making!
More Halloween Treats
- Spooky Halloween Brownies
- Halloween Cake Mix Cookies
- Halloween Dipped Oreos
- Brownie Pistachio Truffles
- Chocolate Maple Peanut Butter Pumpkin Cups
- Easy Decorated Halloween Cupcakes
- Halloween Ghost Brownies
White Chocolate Ghost Truffles
Equipment
- Silicone ghost mold with at least 8 cavities
- Microwave-safe bowl
- Small mixing bowl
- Sturdy spoon
- Small spoon or food-safe brush
Ingredients
White Chocolate Ghost Shell
- 10 ounces white chocolate, chopped, or high-quality white chocolate chips
- 1 teaspoon refined coconut oil optional
Biscoff Peanut Butter Truffle Filling
- ⅓ cup creamy peanut butter
- ⅓ cup Biscoff cookie butter
- ¼ cup powdered sugar
- 2 tablespoons finely crushed Biscoff cookies
- ½ teaspoon vanilla extract
- 1 pinch salt
Optional Decorations
- black writing icing, melted dark chocolate, edible marker, or candy eyes as desired
Instructions
Biscoff Peanut Butter Truffle Filling
- Stir together 1/3 cup creamy peanut butter, 1/3 cup Biscoff cookie butter, 1/4 cup powdered sugar, 2 tablespoons finely crushed Biscoff cookies, 1/2 teaspoon vanilla extract, and 1 pinch salt until a soft truffle dough forms. Chill the full mixture for 10 minutes.
- Divide the chilled filling into 8 equal pieces, then roll each piece into a small ball that fits comfortably inside one ghost cavity.
White Chocolate Ghost Shells
- Microwave 10 ounces chopped white chocolate at 50% power in 30-second intervals, stirring after each interval until smooth. Stir in 1 teaspoon refined coconut oil only if the coating needs thinning.
- Divide about half of the melted 10-ounce white chocolate batch among 8 ghost cavities. Use the back of a small spoon or a food-safe brush to coat the bottoms, sides, and rims, then chill for 5 minutes.
- Place 1 of the 8 truffle balls inside each chilled shell. Cover all 8 cavities with the remaining white chocolate from the 10-ounce batch, spread it to the rims, and tap the mold gently to remove air pockets.
- Refrigerate the filled mold for 20 to 30 minutes, until all 8 ghosts feel firm. Peel the silicone away from each truffle, then trim thin chocolate edges with a small sharp knife if needed.
- Finish all 8 truffles with black writing icing, melted dark chocolate, an edible marker, or candy eyes as desired. Let any added decoration set before serving.
Notes
- Keep every bowl and utensil completely dry when melting white chocolate.
- Inspect the first chilled shell against the light and patch any thin spots before adding the filling.
- Store the truffles airtight in the refrigerator for up to 2 weeks, or freeze for up to 2 months.
