A while back I found this blog post about chocolate mustaches.  I had been wanting to make them for a while.  After purchasing the chocolate molds on Amazon along with the lollipop sticks they sat in my cuboid waiting to be used.  I considered making some for a friend’s bachelorette weekend, but ending up making a cake instead.

Then one of my besties got pregnant AND she found out she was having a BOY!!! Finally, I offered to through her a baby shower and after a bit of research decided to do a “little man” themed shower.  Check out the DIY invitations for the baby shower.  FINALLY these mustache molds were going to come in handy!

I considered making the mustache chocolates as cupcake toppers, but decided they would be perfection as a thank you gift for the guests.  I bought the chocolate molds and lollipop sticks on Amazon.com, however I also found molds at Michael’s made by Wilton.

Here are the directions on how to create these adorable lollipops.

What you need:

Melt your chocolate as usual.  I melted the chocolate with my new Wilton Chocolate Pro that my parents-in-law got me this holiday season.  It works great and is a lot easier than trying to melt the chocolate in the microwave!  Anyways, about 1/4 LB of chocolate, makes 4 pops.

Fill the mold with chocolate using a teaspoon. Make sure it’s filed to the top, but don’t overfill the mold.  The chocolate should reach the outer corners. If you have any overflow or extra, wipe it clean.

Tap the mold gently on the counter to release air bubbles.  Push the sticks into the mold and carefully roll them until they are covered in chocolate.  Tap the mold gently on the counter again to smooth the surface.

Put mold in the freezer for about 10 minutes or until the chocolate releases from the mold when turned over.  If if the lollipops don’t come out easily put them back int he freezer for a few more minutes.

I ended up with 1/2 white chocolate and 1/2 milk chocolate.  I hope people like both types of chocolate or I am going to have A LOT of left over mustaches. :)  I’m pretty please with the final product!!

Happy Party Planning!

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I have become a big fan of citrus, specifically lemon, in my desserts as of late.  Maybe it started when we were on our honeymoon in Italy … the lemon gelto, limoncello and other lemon stuff was to die for.  Around the holiday season I found this recipe on How Sweet It Is and immediately put in on my must make list. White chocolate plus lemon = YUM!

Even the husband who isn’t a huge fan of chocolate in general, thought the lemon truffles came out great and is looking forward to me making them again.  Just a thought, but if you are making a fancy dinner for Valentine’s Day and looking for a special dessert, I do believe your search is over!!!

Ingredients:

10 ounces white chocolate, chopped
2 tablespoons unsalted butter
6 tablespoons heavy cream
1 teaspoon corn syrup
2 drops lemon extract
the zest of 1/2 a lemon
1 tsp fresh lemon juice
white sanding sugar for coating

Recipe slightly changed from How Sweet it Is to include more lemon!

Directions:

Place the white chocolate and butter to a bowl, then microwave on medium power for 30 seconds. Stir a few times, then microwave for 20 more seconds.

Add heavy cream and corn syrup to a small saucepan and heat over medium heat just until bubbles appear on the edges.  Immediately pour the cream over the melted chocolate and butter, stir for a few minutes until combined.  Add in the lemon extract and lemon zest, mixing to combine. Place in the fridge for 2 hours.

Remove from fridge and scoop out teaspoon-size balls of chocolate with a melon scoop or teaspoon and roll into balls.  You should have enough for about 30 truffles.

Then roll them in the sanding sugar and coat completely. Put them back in the refrigerator for about 30 minutes.  They will get a little bit soft when you create the balls so putting them back in the refrigerator helps.  Then serve and enjoy!

These little truffles are SUPER decedent and D-E-LISIOUS.

Happy Cooking!!

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