Thursday, October 20, 2011
Witch’s Fingers Brownie Truffle Pops!!
If you are looking for a great beginner truffle pop, this is it! If the chocolate looks wrinkled, it looks even better! So, if you are timid to try pops, try this one. You will have success!
For the Brownie Filling:
· A brownie mix prepared according to the package, cooked and cooled
· A can of Chocolate Frosting (if you would like you make homemade, you will need a ½ cup or so)
Steps to prepare the filling:
1) Cut the edges of the brownie off and eat them! They are too crispy to mix well.
2) Break the brownie up into a bowl. The smaller the pieces, the better.
3) Add ½ cup (½ a can of frosting) to the bowl and mix the two ingredients together. Make sure that it is well mixed and not too wet. It should hold together well, but not be mushy.
4) Place in the fridge for 30 minutes to firm up.
For the Witch’s Fingers:
· Spooky Green Candy Melts
· Lollipop Sticks
· Paramont Crystals (not needed, but makes the chocolate smooth)
· Silpat Non-Stick Silicone Baking Liner or Wax Paper
· Almonds with the skin on
· Yellow food coloring
Steps for the Witch’s Fingers:
1) Take your filling and shape into 2 inch logs. Shape them into finger shapes. Put them into the fridge for a few minutes to firm up. (I used the Brownie filling above. But, you could use Oreo, Peanut Butter Crunch or Mint Truffle.)
2) Prepare the Chocolate: Place the whole bag, (minus 10 wafers) in a bowl and add a teaspoon of paramount crystals. Follow the instructions on your chocolate until it is melts. This can be tricky. You don’t want to overheat the chocolate. For Wilton’s, I melt it for one minute at 50% power. Stir. Then, one more minute and stir. Then, (can you guess?) another 30 seconds to a minute. It should be melted by now. Put a small drop on your lip. If you feel any heat, it’s too hot. Add a few of the wafers that were held out to cool the mixture until you can’t feel any heat when you put a drop on your lips.
3) Retrieve your fingers from the fridge. Dip the tip of a lollipop stick into the chocolate and insert into a finger. DO NOT GO MORE THAN HALF WAY! Place back on your pan.
5) While the fingers are firming up, prepare the ‘fingernails.’ Take your almonds and scrap most of the brown skin off one side of the almond with a butter knife.
6) Use a brush or cotton swab to paint on yellow food coloring on the white fresh of the almonds.
7) Once your ‘fingers’ are cooled and firmed, you are ready to dip. Only take a few of the fingers out of the fridge at a time. Make sure your chocolate is still melted. If it has started to harden, place back in the microwave for 20 seconds at 50% power. I poured my chocolate into a drinking glass to make the dipping of the fingers easier (I use the same trick for dipping pretzel rods).
9) Place in the cooling rack (a block of Styrofoam). While the chocolate is still wet, place a finger nail on the finger. Repeat!
10) You are done! If you want, you can add ‘blood’ on the base of the fingers with the red chocolate.