1 cup heavy whipping cream
or 16 ounces melted dark confectionery coating/candy melts
I used dark modeling chocolate to create the eyes, but you can simply
color some white modeling chocolate with black food coloring instead.
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.
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.
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.
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.
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.
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.
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