I’m going to apologize in advance to you, my lovely readers. Half of the pictures that were supposed to be in this post were sadly lost in the great iPhone plunge of 2011. Sadly, all the gooey chocolately pictures were lost in the rescue attempt…but I would like to attribute the rest of the pictures in this post to a wonderful man named Dan at the Apple store who took pity on me and replaced my phone for free after
that darn poltergeist I dropped it and shattered the screen.
This one’s for you Dan.
These treats are both tasty and disgusting, depending on how meticulously you choose to decorate them. If you can swallow (ha!) eating an eyeball, then you’ll be rewarded with the chocolatey goodness inside!
They were also tricker to make than I expected them to be. I’d never tried to coat my truffles with solid chocolate before, just cocoa powder, and before I figured out the trick of freezing them, I learned that dipping slightly refrigerated truffles in melted chocolate will only give you a giant mess. Oops. But a tasty oops none the less since I had to eat the evidence of my failure to maintain my baller rep.
- 8 oz 72% dark or semi-sweet chocolate chips, plus a few extra for melting later
- 1/2 cup of heavy cream
- 1 stick of butter
- 16 oz white chocolate chips
- Black frosting
- Red frosting
1. Melt the cream and chocolate chips together in a pan, stirring constantly. Remove the pan from heat and stir in the butter until melted.
2. Refrigerate for 2 hours, or until firm. Use a small ice-cream scoop, or melon baller, to scoop out uniform drops, give them a quick roll to make them nice and round, and place them on a cookie sheet lined with wax paper. (The wax paper is very important to prevent sticking later on.)
3. Insert toothpicks into the top of each truffle, and freeze over night. And when I say over night, I mean it, otherwise gooey-ness will take over.
4. Once the little darlings are frozen, melt half of your white chocolate in a bowl set atop of a pan of simmering water. This is a make-shift double boiler and will prevent you from burning the chocolate. It’s also great to have hot water on hand to help you reheat the chocolate if you need to.
5. Once the chocolate is melted, pull out your frozen truffles and, working as quickly as possible, dip them completely in the melted chocolate. Set them back on the wax paper to harden.
6. As you can see, they do not look very much like eyeballs just yet, which is when I discovered step 6 was necessary. After the first coat has hardened completely (after about an hour in the fridge), repeat the chocolate melting process above with the second half of your chocolate and dip them all again! Set them on the wax paper to dry.
7. After round 2 has hardened, give the toothpicks a little twirl to loosen them, and pull them out of your truffles. Melt a little chocolate and use that to glue the M&Ms over the hole on top of your soon-to-be eyeballs.
8. Add a drop of black frosting on top of each M&M for the pupil, and use the red frosting to pipe on veins. Then put on your witch’s hat and cackle with glee as you serve these to your friends!