I’ve been wanting to make an edible craft featuring penguins and knew that winter was the perfect time to present them. As far as animals go, they are pretty easy to replicate in the form of food, as they have a very simple body shape. I chose to revisit a recipe that has proven successful for me. Previously, I have created chick pops, and ladybug pops, using rice krispies treats shaped like an egg, dipped in chocolate and decorated with modeling chocolate. Being a penguin is slightly egg shaped anyway, I knew I could easily create a penguin pop the same way and I found that a few simple shaped pieces of modeling chocolate assembled together did indeed form a perfect penguin.
For these holiday pops, I created the entire penguin out of modeling chocolate then set it on top of a chocolate dipped cereal treat. You could if you prefer, just frost the top of a cereal treat, cookie, cake or cupcake, and set one of these cute penguins on top. I prefer to use modeling chocolate to make all of my decorations, but you can swap out store bought or homemade fondant if that is easier.
orange food coloring
powdered sugar for dusting cutting board
*you can use fondant if you prefer
Special Equipment Needed:
2″ x 2 1/2″ egg shaped cookie cutter
1 1/2″ round cutter
mini clay cutter set featuring an oval, diamond, and tear drop cutter *
optional, #4 and #12 round pastry tips, if making your own eyes
parchment paper (or Silpat) lined baking sheet/s
*if you don’t have these cutters, use a sharp knife or kitchen shears to cut out your shapes
Pinch off a small amount of white modeling chocolate and color it orange (go here for directions.) Dust a cutting board lightly with powdered sugar. Roll white, orange, and dark modeling chocolate out to 1/16th of an inch thickness. Using your cutters or a knife/kitchen shears, cut out 8 dark chocolate eggs for the bodies, 8 white 1 1/2″ circles for the bellies, 16 dark ovals for the wings, and 16 orange tear drops for the feat. Use the very tip of the diamond cutter to cut out 8 triangles for the beaks. If you are making your eyes out of modeling chocolate and are not using candy eyes, cut 16 small white circles using the #12 pastry tip and 16 tiny dark circles using the #4 pastry tip.
Set your dipped treat on a parchment paper lined baking sheet and immediately top it with one of the modeling chocolate penguins. Gently press the penguin onto the treat.
Continue dipping your treats and topping them with penguins. Refrigerate, if using pure chocolate, and freeze if using confectionery coating/candy melts until the pops are set, about 10 minutes.
Allow them to come to room temperature before serving. Package them in clear cellophane bags if giving as gifts.