Twelve days of sweet designs, day 9 – Mrs. Claus Truffle Pops

Yesterday, I spent four hours bagging up candy to give to a local kid’s charity and had the opportunity while doing it to watch a couple of Christmas movies. It was such a nice break from all of the hubbub of the season. My favorite movie featured Mrs. Claus trying to find Christmas spirit among us mere mortals, so that she could cheer up Santa who was feeling like no one believed in him anymore. As I watched this movie, I was impressed by how kind and loving Mrs. Claus was portrayed. It is exactly how I imagine her to be – a wonderful wife with a sweet disposition and mad baking skills. Certainly something to aspire to.
I just had to add Mrs. Claus to my series and decided to have her on top of one of the most decadent treats of all, truffle pops. I began, as I have with all the designs, with an egg shaped head which when covered by snow white hair and a lovely red cap makes Mrs. Claus’ face appear round and cheery. She is the perfect compliment to the Santa Claus Cookie Pops, so why not make them together, or how about adding the  Christmas Mousepolar bearInuit Children, Elves, Snowmen or the Toy Soldier designs to these truffle pops?
For those of you visiting for the first time and for those that haven’t read my first post in this series featuring Christmas Mouse Cookies and the post which inspired this entire series featuring Chocolate Penguin Rice Krispies Treat Pops, you might want to check them out so you know all of the basics about decorating with modeling chocolate/chocolate clay.
Mrs. Claus Chocolate Truffle Pops
You’ll need:
chocolate truffle pops
16 ounces good quality semi-sweet chocolate, finely chopped

1 cup heavy whipping cream

food processor or a mixing bowl and whisk
small saucepan
8″ x 8″ square pan lined with non-stick foil or parchment paper
plastic wrap
egg cookie cutter – 2″ wide by 2 1/2″ tall
16 ounces melted and tempered pure dark chocolate
or 16 ounces melted dark confectionery coating/candy melts
Mrs. Claus decorations
white modeling chocolate, recipe here*
peach (or orange), red, black candy/food coloring*
food handling gloves (highly recommended to use when adding color)
powdered sugar, to dust work surface
cutting board
rolling pin
food only paint brush
I used dark modeling chocolate to create the eyes, but you can simply
color some white modeling chocolate with black food coloring instead.


Make chocolate ganache for the truffle pops:

Place chopped chocolate in the bowl of a food processor. Pulse until chocolate is fine crumbs.

heavy whipping cream in a small saucepan over medium
heat. Stir often until it just comes to a boil. Pour the hot cream over
the chocolate, put lid on the food processor bowl, and let sit for 2-3
minutes. Pulse for 5 seconds. Remove lid and scrape down the sides and
bottom of the food processor bowl. Return lid and pulse for 5-10 more
seconds or until the mixture, which is called ganache, is smooth. Dont’
over-mix your ganache or it will turn grainy as it sets up.

A food processor makes easy work of creating a chocolate ganache. If
you don’t have one, finely chop your chocolate and put it in a
microwave safe mixing bowl. Boil cream as above and pour over chocolate
and let sit for 2-3 minutes. Use a whisk to create an emulsion. Begin
by stirring just in the center of the bowl, then slowly bring the whisk
out to the edge of the bowl. Stir just until combined and the ganache
is smooth. If you have chunks of chocolate remaining, place entire bowl
in microwave and heat on high for 10 seconds. Stir until melted.
Trouble Shooting Ganache:
If your ganache gets too hot the cocoa butter from the chocolate will
separate and rise to the surface. The cocoa butter will harden as the
ganache cools and you will have chunks of cocoa butter throughout. This
can happen if you add cream that is too hot or get the ganache too hot
in the microwave. If your ganache does separate or look oily, add a
little cold whipping cream (a tablespoon at a time) and mix until

Pour ganache into a non-stick foil or parchment paper lined 8″ x 8″ baking pan.  Smooth out surface and press a piece of plastic wrap directly on top of the ganache.  Allow it to set up overnight at room temperature (preferable) or refrigerate for a few hours until set. Remove ganache from pan and cut with an egg shaped cutter. You should have enough to get 8 eggs nicely cut. You can, if you’d like press the scraps of the ganache into the egg cutter forming a few more. I just rolled the rest into some truffle to give as a gift.

Make modeling chocolate Mrs. Claus:

Pinch off some white
modeling chocolate and color it red for the hat and smile. Also color some peach
(skin toned) for Mrs. Claus’ face. If using orange coloring instead of
peach, add a very small amount, knead, and add more if necessary. Also color a small amount of white modeling chocolate black (or use dark chocolate clay.)
For detailed coloring instructions, go here. This is where I wear those food handling gloves, otherwise my hands turn a rainbow of colors.  

Dust a cutting board lightly with powdered sugar.  Roll out the red,
white, peach, and black (or dark) modeling chocolate to 1/16th of an
inch thickness.  Use the egg shaped cookie cutter to cut out peach
colored modeling chocolate for each face.
Either copy and size the hat and hair templates shown in the picture above before cutting them out
of paper, or hand cut your own templates. Set the hat template over some red modeling chocolate and cut out around it. Use the edible food coloring marker to  draw on some marks indicating a fold in the hat. Cut the hair out of white modeling chocolate. 
Use the small end of the #10  round pastry tip to cut two small circles
for each of the eyes out of black or dark modeling chocolate.
To do this you’ll want to press the pastry tip, tip side down, into
the modeling chocolate cutting a small circle, then turn it upside
down and tap on counter and the circles will drop out the larger end
of the tip. I usually cut a bunch of circles, before turning the tip
upside down. To make her eyes moon shaped, use the tip to cut off a small amount from each circle. Cut round noses out of peach modeling chocolate using the same technique.
Pinch off a small amount of red and roll it into a very thin log for the smile.
Attach the modeling chocolate pieces together using water. Example: brush the back side of the hair with water and press it onto the middle of the peach egg.
After you have cut your ganache into eggs, insert a craft stick into each. Dip in melted and tempered pure chocolate or melted confectionery coating/candy melts. For step-by-step dipping instructions with pictures go here.
Immediately press one of the modeling chocolate faces onto the
wet chocolate.  Chill in the refrigerator if using pure chocolate and in
the freezer if using candy melts just until set. Store in an airtight
container or package in clear cellophane bags to give as gifts.
Up next: Christmas Caroler Candy Bars
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