I am going to take a moment to show you what I woke up to this morning, and due to the drastic drop in the barometric pressure I have a migraine. Thank goodness chocolate has caffeine and caffeine helps migraines…guess what I am snacking on…
While dipping the the Dulce de Leche truffles, Sydney and I thought we would turn about a third into truffle pops. Once the lollipop sticks were in place Sydney thought the kids would have fun if we turned them into spiders, but we could not find black rope licorice so they are crawling creatures (I think they are cuter anyway).
Creatures and Spiders Truffle Pops:
Rope licorice, black for spider, any other color for creatures, we used red and purple
Royal Icing recipe, thick glue texture
Red Candy Balls
Candy jimmies, for teeth, any color
Pull the licorice rope apart into single ropes.
Using a food safe ruler cut the rope about 2-inches long.
Place the lollipop sticks into the ganache prior to putting them in the refrigerator (they need to be soft). Dip the ganache truffle ball into the tempered chocolate, using the lollipop stick instead of a dipping fork. Allow the excess chocolate to drip off.
Place the truffles onto a cooling rack over a jelly roll pan and quickly attach the legs before the chocolate sets.
Once all the truffles have been legged, let the truffle creatures set for about 10 to 15 minutes and transfer the rack of truffle creatures to the refrigerator for about 15 additional minutes.
When the chocolate has completely set carefully pipe white royal icing circles in between the first two licorice legs, these will be the eyes. Using food safe tweezers place a red candy ball into the center of the royal icing, these are the eyeballs.
To add teeth draw on with royal icing or dot with royal icing and place jimmies on the icing. Allow the royal icing to dry. Store in an airtight container and place in the refrigerator.
Serve at room tempature.