Bleeding Strawberry Mummies!! The deep red filling tastes great and looks gross!!

 

I purchased a Silicone Gingerbread Boy Mold Pan a few years back and have found so many uses for it. You can even bake with it! I have used it to make chocolate gingerbread men, babies, bears and bunnies. It’s a useful tool to have! This time, I decided to make mummies for Halloween.
 
The Strawberry Filling:
· ½ cup of Strawberry puree
· 6 ounces of red chocolate candy wafers

 
Steps for the Filling:
1) In a saucepan, reduce your strawberry puree over medium-low heat. You are done when it’s reduced to half the original (1/4 cup).
2) Pour the chocolate candy wafers into a microwave safe bowl. Melt them according to the package.
3) Pour reduced strawberry puree into the melted chocolate and stir until well mixed.
4) Set aside and allow to cool.
 
For the Mummies, You will need:

· 16 ounces of white chocolate or white chocolate candy wafers
· Edible Sugar Pearls in Blackfor eyes (if you don’t have these, just pipe on eyes with milk or dark chocolate)
· Silicone Gingerbread Boy Mold Pan
· Cocoa powder
· Paramont Crystals(not needed, but makes the chocolate very smooth)
· If you have them, get a piping bag with a small and medium round tip. If not, you will need to sandwich baggies.
 
Steps for the Bleeding Mummies:
1) Melt the white chocolate candy wafers according to the package instructions. I added a teaspoon of paramount crystals to make it smooth.
2) Using your finger or a food safe paint brush, cover the sides and the bottom of each gingerbread mold (my filling only made 14).

3) Place the mold into the freezer for just a few minutes.
4) Retrieve the mold and add the filling to each mold until it is almost to the top. I used a piping bad with a medium tip. You could just use a sandwich bag and cut the tip off.

I added one filling with Brownie filling for Mr. Wonderful. He hates strawberry!!

5) Cover the filling with more white chocolate (enclosing the filling).
6) Place in the freezer for ten minutes to make sure the filling and chocolate are firm.
7) Once they are firm, remove them from the mold. First, stretch the sides of the mold to loosen the candy. Then, pop them out.

Oh No!!!!!! Some of them broke! No worries, the mummy wrapping will cover it up.

8) Use a little white chocolate to ‘glue’ the black balls on the head for eyes.
9) Now, time to wrap. I used a piping bag with a small round tip. You could use another sandwich bag with the very tip cut off. I piped chocolate across the mummy. Pipe the lines at different angles to add interest. Make sure that you don’t cover the eyes.

10) If you want to make them extra special, dust the mummies with cocoa powder to highlight the wrapping. I used my finger and just rubbed it on.

And you are done!! They are very cute and gross at the same time. Enjoy!!

 

I purchased a Silicone Gingerbread Boy Mold Pan a few years back and have found so many uses for it. You can even bake with it! I have used it to make chocolate gingerbread men, babies, bears and bunnies. It’s a useful tool to have! This time, I decided to make mummies for Halloween.
 
The Strawberry Filling:
· ½ cup of Strawberry puree
· 6 ounces of red chocolate candy wafers

 
Steps for the Filling:
1) In a saucepan, reduce your strawberry puree over medium-low heat. You are done when it’s reduced to half the original (1/4 cup).
2) Pour the chocolate candy wafers into a microwave safe bowl. Melt them according to the package.
3) Pour reduced strawberry puree into the melted chocolate and stir until well mixed.
4) Set aside and allow to cool.
 
For the Mummies, You will need:

· 16 ounces of white chocolate or white chocolate candy wafers
· Edible Sugar Pearls in Blackfor eyes (if you don’t have these, just pipe on eyes with milk or dark chocolate)
· Silicone Gingerbread Boy Mold Pan
· Cocoa powder
· Paramont Crystals(not needed, but makes the chocolate very smooth)
· If you have them, get a piping bag with a small and medium round tip. If not, you will need to sandwich baggies.
 
Steps for the Bleeding Mummies:
1) Melt the white chocolate candy wafers according to the package instructions. I added a teaspoon of paramount crystals to make it smooth.
2) Using your finger or a food safe paint brush, cover the sides and the bottom of each gingerbread mold (my filling only made 14).

3) Place the mold into the freezer for just a few minutes.
4) Retrieve the mold and add the filling to each mold until it is almost to the top. I used a piping bad with a medium tip. You could just use a sandwich bag and cut the tip off.

I added one filling with Brownie filling for Mr. Wonderful. He hates strawberry!!

5) Cover the filling with more white chocolate (enclosing the filling).
6) Place in the freezer for ten minutes to make sure the filling and chocolate are firm.
7) Once they are firm, remove them from the mold. First, stretch the sides of the mold to loosen the candy. Then, pop them out.

Oh No!!!!!! Some of them broke! No worries, the mummy wrapping will cover it up.

8) Use a little white chocolate to ‘glue’ the black balls on the head for eyes.
9) Now, time to wrap. I used a piping bag with a small round tip. You could use another sandwich bag with the very tip cut off. I piped chocolate across the mummy. Pipe the lines at different angles to add interest. Make sure that you don’t cover the eyes.

10) If you want to make them extra special, dust the mummies with cocoa powder to highlight the wrapping. I used my finger and just rubbed it on.

And you are done!! They are very cute and gross at the same time. Enjoy!!

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.

4) Make an impression of an almond on each finger tip. Place in the freezer for 15 minutes and then in the fridge for 15 minutes. This will make them very firm. You want to make sure they are as firm as possible before you dip them.
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).

8) Dip a finger into the chocolate. DO NOT STIR! Pull the finger out of the chocolate and tap the excess chocolate off by GENTLY tapping the lollipop stick against your wrist or the edge of the glass.
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.

 

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.

4) Make an impression of an almond on each finger tip. Place in the freezer for 15 minutes and then in the fridge for 15 minutes. This will make them very firm. You want to make sure they are as firm as possible before you dip them.
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).

8) Dip a finger into the chocolate. DO NOT STIR! Pull the finger out of the chocolate and tap the excess chocolate off by GENTLY tapping the lollipop stick against your wrist or the edge of the glass.
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.

Oreo Truffle Pops! Spooky Ghosts, perfect for Halloween!!

Mr. Wonderful loves Oreos. He loves them!! So, when a friend of ours told him about Oreo truffles, Mr. Wonderful was amazed and called me to ask if I could: a) find out how to make them and b) make them right away! Well, they are the easiest truffles in the world and they taste great.
For the Oreo Truffle:
· A package of Oreos (or any chocolate sandwich cookie)
· ¾ of a softened 8 oz. package of Cream Cheese (that works out to be 6 oz.)
· A food processor (or blender). That’s it!
 
For the Ghost Pops:
· Some kind of truffle center (I used Oreo)
· 16 – 24 oz. of white chocolate (the candy melts would the best)
· 28 lollipop sticks
· Paramont Crystals (not needed, but they will make the chocolate smooth)
· edible black pen
 
Steps to Make the Oreo Truffles:
1) Process (or blend) the whole package of Oreos until it is a fine crumb. The finer, the better.
2) Place the crumbs in a mixing bowl and add softened cream cheese to the bowl. (I leave my cream cheese on the kitchen counter for several hours to get it nice and soft.)
3) With a spoon or hand mixer, mix the two ingredients together. That’s it
You can get really creative with your choice of Oreos. I love using the Mint ones or even the Chocolate Peanut butter. I have heard of people using Nutter Butters, but I haven’t tried that yet.
 
Steps to make the Ghost Pops:
1) Take your filling and form them into bell shapes. Keep the diameter to no more than one inch. You should get 28 out of the Oreo recipe.
2) Form small logs to be the arms, 2 per ghost. Place the bells and logs in the refrigerator to cool while you get the chocolate ready.
3) For the chocolate, add 16 oz. of white chocolate and a teaspoon of paramount crystals to a microwave safe bowl. Melt them according to directions on package or follow my steps (it's step #3)
4) Once the chocolate is ready, retrieve your Oreo filling from the fridge. Dip one side of logs (arms) into the chocolate and ‘glue’ them to the bells (bodies). Press them firm and hold it for a few seconds to make sure it is well ‘glued’. Place in the fridge for a few moments, until the chocolate has set.

5) Retrieve the ghosts again. Dip the tip of a lollipop stick into the chocolate and insert (that sounds dirty!) the stick into the bottom of the ghost. Repeat until all the ghosts have sticks. Return the ghost to the fridge for at least 5 minutes. You want the ghost very firm for the dipping. While you wait, make sure your dipping chocolate is deep enough to dip the ghosts without touching the bottom of the bowl. The arms are fragile until they are covered in chocolate.

6) Time to dip! I place my chocolate back in the microwave for 30 seconds on 50% power right before I dip. Take a few ghosts out of the fridge at a time. Allow the others to remain in the fridge. Dip the ghost in the chocolate. DO NOT STIR! They may break. If you have to, dip one side and then the other in chocolate. Gently tap off the extra chocolate and place the pop in the drying rack to dry. Repeat!

Caught you!! My monkey was trying to get a pop before they are finished!
7) I double dipped my ghosts to make sure they were a true white. I added more chocolate to my dipping bowl (about 8 oz.) to make sure I had enough. I allowed the first dipping to dry all the way. Then, I re-dipped them.

                    First Dip                                               Second Dip
8) Once dry, draw on faces with an edible black pen.

If the arms seem too hard to do, just skip it. The bells make great ghosts too!
Enjoy and Happy Halloween!!

Mr. Wonderful loves Oreos. He loves them!! So, when a friend of ours told him about Oreo truffles, Mr. Wonderful was amazed and called me to ask if I could: a) find out how to make them and b) make them right away! Well, they are the easiest truffles in the world and they taste great.
For the Oreo Truffle:
· A package of Oreos (or any chocolate sandwich cookie)
· ¾ of a softened 8 oz. package of Cream Cheese (that works out to be 6 oz.)
· A food processor (or blender). That’s it!
 
For the Ghost Pops:
· Some kind of truffle center (I used Oreo)
· 16 – 24 oz. of white chocolate (the candy melts would the best)
· 28 lollipop sticks
· Paramont Crystals (not needed, but they will make the chocolate smooth)
· edible black pen
 
Steps to Make the Oreo Truffles:
1) Process (or blend) the whole package of Oreos until it is a fine crumb. The finer, the better.
2) Place the crumbs in a mixing bowl and add softened cream cheese to the bowl. (I leave my cream cheese on the kitchen counter for several hours to get it nice and soft.)
3) With a spoon or hand mixer, mix the two ingredients together. That’s it
You can get really creative with your choice of Oreos. I love using the Mint ones or even the Chocolate Peanut butter. I have heard of people using Nutter Butters, but I haven’t tried that yet.
 
Steps to make the Ghost Pops:
1) Take your filling and form them into bell shapes. Keep the diameter to no more than one inch. You should get 28 out of the Oreo recipe.
2) Form small logs to be the arms, 2 per ghost. Place the bells and logs in the refrigerator to cool while you get the chocolate ready.
3) For the chocolate, add 16 oz. of white chocolate and a teaspoon of paramount crystals to a microwave safe bowl. Melt them according to directions on package or follow my steps (it's step #3)
4) Once the chocolate is ready, retrieve your Oreo filling from the fridge. Dip one side of logs (arms) into the chocolate and ‘glue’ them to the bells (bodies). Press them firm and hold it for a few seconds to make sure it is well ‘glued’. Place in the fridge for a few moments, until the chocolate has set.

5) Retrieve the ghosts again. Dip the tip of a lollipop stick into the chocolate and insert (that sounds dirty!) the stick into the bottom of the ghost. Repeat until all the ghosts have sticks. Return the ghost to the fridge for at least 5 minutes. You want the ghost very firm for the dipping. While you wait, make sure your dipping chocolate is deep enough to dip the ghosts without touching the bottom of the bowl. The arms are fragile until they are covered in chocolate.

6) Time to dip! I place my chocolate back in the microwave for 30 seconds on 50% power right before I dip. Take a few ghosts out of the fridge at a time. Allow the others to remain in the fridge. Dip the ghost in the chocolate. DO NOT STIR! They may break. If you have to, dip one side and then the other in chocolate. Gently tap off the extra chocolate and place the pop in the drying rack to dry. Repeat!

Caught you!! My monkey was trying to get a pop before they are finished!
7) I double dipped my ghosts to make sure they were a true white. I added more chocolate to my dipping bowl (about 8 oz.) to make sure I had enough. I allowed the first dipping to dry all the way. Then, I re-dipped them.

                    First Dip                                               Second Dip
8) Once dry, draw on faces with an edible black pen.

If the arms seem too hard to do, just skip it. The bells make great ghosts too!
Enjoy and Happy Halloween!!

Jack-o-Lantern Pumpkin Truffle Pops!

 
I saw an adorable cake pop on Bakerella (Have you seen this site? It is amazing!!!). So, I made my own version of it. The filling is peanut butter crunch. But, you can use chocolate truffle, brownie balls, cake balls, rice cereal treats or even egg-less cookie dough (recipes to come!!).
Here are the tools you will need: lollipop sticks,toothpick, orange and red chocolate melts, Paramont Crystals (these make the chocolate very smooth and easy to work with), green sour straws and a edible black marker (Love this!! I can’t live without it!!)

Steps:
1)  First, roll into one inch diameter balls. I got 21 balls from my recipes for Peanut Butter Crunch.

2)  I then used a toothpick to make five grooves on the side of each ball. Make them pretty deep. Then put them in the refrigerator while you prepare the chocolate melts.

3)  Now, time to melt the chocolate. I used an entire bag of orange and ten red wafers. I also added a teaspoon or two of paramount crystals. Follow the instructions on your chocolate until it is melts. This can be tricky. You don’t want to do over heat the chocolate. For Wilton’s, I melt it for one minute at 50% power. Stir. Then, one more minute and stir. Then, another minute and stir. Next, (can you guess?) another 30 seconds to a minute if needed. 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 more wafers to cool the mixture until you can’t feel any heat when you put a drop on your lips.

4)  Now, get your ‘pumpkins’ from the fridge. Dip the end of a lollipop stick into the chocolate and insert it into the pumpkin (Don’t go more than half way through). Place them in the fridge for the chocolate to set. Now it’s time to dip!!

5)  Place your sticked pumpkin in the chocolate. DON’T STIR! Try to have the chocolate deep enough that you cover the whole thing in one dunk. If you can’t cover one side, flip it over and cover the other side. But, DON’T STIR the pop!!! Knock the stick on the side of the bowl very gently to knock off the extra chocolate. Once you are done covering the pumpkin, place it in a Styrofoam block to cool.

I made my drying rack, can you tell? I used a pan I never used and filled it with floral form. Then, I taped the entire surface to ensure it wasn’t going to fall out. Then, I cut holes in the tape for the sticks to push through.
6)  While the chocolate is still wet, place a small piece of green sour straw on top for the stem. Once dry, use a black food writer to make the face. And you are done! Even my little monkey loves them!

 
I saw an adorable cake pop on Bakerella (Have you seen this site? It is amazing!!!). So, I made my own version of it. The filling is peanut butter crunch. But, you can use chocolate truffle, brownie balls, cake balls, rice cereal treats or even egg-less cookie dough (recipes to come!!).
Here are the tools you will need: lollipop sticks,toothpick, orange and red chocolate melts, Paramont Crystals (these make the chocolate very smooth and easy to work with), green sour straws and a edible black marker (Love this!! I can’t live without it!!)

Steps:
1)  First, roll into one inch diameter balls. I got 21 balls from my recipes for Peanut Butter Crunch.

2)  I then used a toothpick to make five grooves on the side of each ball. Make them pretty deep. Then put them in the refrigerator while you prepare the chocolate melts.

3)  Now, time to melt the chocolate. I used an entire bag of orange and ten red wafers. I also added a teaspoon or two of paramount crystals. Follow the instructions on your chocolate until it is melts. This can be tricky. You don’t want to do over heat the chocolate. For Wilton’s, I melt it for one minute at 50% power. Stir. Then, one more minute and stir. Then, another minute and stir. Next, (can you guess?) another 30 seconds to a minute if needed. 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 more wafers to cool the mixture until you can’t feel any heat when you put a drop on your lips.

4)  Now, get your ‘pumpkins’ from the fridge. Dip the end of a lollipop stick into the chocolate and insert it into the pumpkin (Don’t go more than half way through). Place them in the fridge for the chocolate to set. Now it’s time to dip!!

5)  Place your sticked pumpkin in the chocolate. DON’T STIR! Try to have the chocolate deep enough that you cover the whole thing in one dunk. If you can’t cover one side, flip it over and cover the other side. But, DON’T STIR the pop!!! Knock the stick on the side of the bowl very gently to knock off the extra chocolate. Once you are done covering the pumpkin, place it in a Styrofoam block to cool.

I made my drying rack, can you tell? I used a pan I never used and filled it with floral form. Then, I taped the entire surface to ensure it wasn’t going to fall out. Then, I cut holes in the tape for the sticks to push through.
6)  While the chocolate is still wet, place a small piece of green sour straw on top for the stem. Once dry, use a black food writer to make the face. And you are done! Even my little monkey loves them!

Chocolate Mint Zombie Truffle Pops!

Happy Halloween!  Ok, so it’s not Halloween yet.  But, I celebrate Halloween from Labor Day to October 31^st.  It drives Mr. Wonderful nuts!!!  Maybe that’s why I do it?!?  Well, we were invited to a ‘get together’ and I decided to make something new and ZOMBIE POPS were born!! 

What you will need:

For the centers:  12 oz of Milk Chocolate chips or milk chocolate candy melts, 1/3 cup of heavy cream,  ½ to 1 teaspoon of mint extract (I like things minty! ) Note: Usually when you flavor chocolate, you need to use a special candy flavoring.  This is different!  You can use the regular extracts that you use for baking

For the ZOMBIES: 15 to 25 lollipop sticks (It depends on how big you make the heads), Spooky green candy melts (If you can’t find those, use half green and half white and a few yellow (like 5)), Paramont Crystals (it smoothes out the chocolate to make it easier to dip.  But, it’s not needed), Candy Eyeballs and a Edible Black Marker

The Steps:

For the centers: 

              1) In a medium size saucepan, melt the chocolate on low heat.  Stir all the time!  Don’t look away.  It will burn. 
 
              2) Once it is melted, add the cream.  You may need to whisk it to combine. 

              3)Then, add the mint extract and stir to combine. That’s it!! 

              4)Put it in a plastic container and let it cool in the fridge.  You want it to cool to a ‘fudge’ state.

For the zombies: 

1)Roll the centers into balls (about 1 inch diameter).  Place them back in the fridge.

2) Prepare the chocolate.  Follow the package or look at my instructions here. 

3) Get your truffle balls out of the fridge.  Dip the end of the lollipop sticks into the chocolate and insert it into a ball.  Repeat until they all are on a stick.  Then, return to the fridge for just a few minutes.  We are looking for the chocolate on the sticks to harden

4) Get three lollipops out of the fridge at a time.  Dip one into the chocolate.  DO NOT STIR!  Just dunk it into the chocolate.  Gently tap off the extra chocolate by tapping the stick on the side of the bowl or your wrist.  Place in a Styrofoam holder to dry.  Repeat until they are all covered.  If your dipping chocolate gets cold or hard, place it back in the microwave for 30 seconds at 50% power.

  

5)  Once they are dry, ‘glue’ on eyes with the left over chocolate.  It’s ok to be messy.  It looks like pus.  Now, draw on a nose and mouth with your edible pen.  You have a ZOMBIE!

Happy Halloween!  Ok, so it’s not Halloween yet.  But, I celebrate Halloween from Labor Day to October 31^st.  It drives Mr. Wonderful nuts!!!  Maybe that’s why I do it?!?  Well, we were invited to a ‘get together’ and I decided to make something new and ZOMBIE POPS were born!! 

What you will need:

For the centers:  12 oz of Milk Chocolate chips or milk chocolate candy melts, 1/3 cup of heavy cream,  ½ to 1 teaspoon of mint extract (I like things minty! ) Note: Usually when you flavor chocolate, you need to use a special candy flavoring.  This is different!  You can use the regular extracts that you use for baking

For the ZOMBIES: 15 to 25 lollipop sticks (It depends on how big you make the heads), Spooky green candy melts (If you can’t find those, use half green and half white and a few yellow (like 5)), Paramont Crystals (it smoothes out the chocolate to make it easier to dip.  But, it’s not needed), Candy Eyeballs and a Edible Black Marker

The Steps:

For the centers: 

              1) In a medium size saucepan, melt the chocolate on low heat.  Stir all the time!  Don’t look away.  It will burn. 
 
              2) Once it is melted, add the cream.  You may need to whisk it to combine. 

              3)Then, add the mint extract and stir to combine. That’s it!! 

              4)Put it in a plastic container and let it cool in the fridge.  You want it to cool to a ‘fudge’ state.

For the zombies: 

1)Roll the centers into balls (about 1 inch diameter).  Place them back in the fridge.

2) Prepare the chocolate.  Follow the package or look at my instructions here. 

3) Get your truffle balls out of the fridge.  Dip the end of the lollipop sticks into the chocolate and insert it into a ball.  Repeat until they all are on a stick.  Then, return to the fridge for just a few minutes.  We are looking for the chocolate on the sticks to harden

4) Get three lollipops out of the fridge at a time.  Dip one into the chocolate.  DO NOT STIR!  Just dunk it into the chocolate.  Gently tap off the extra chocolate by tapping the stick on the side of the bowl or your wrist.  Place in a Styrofoam holder to dry.  Repeat until they are all covered.  If your dipping chocolate gets cold or hard, place it back in the microwave for 30 seconds at 50% power.

  

5)  Once they are dry, ‘glue’ on eyes with the left over chocolate.  It’s ok to be messy.  It looks like pus.  Now, draw on a nose and mouth with your edible pen.  You have a ZOMBIE!