Raspberry Stuffed Dark Chocolate Skull Truffles and Easy Skull Box

BEFORE WE GET STARTED, I SHOULD LET YOU KNOW, **THIS POST CONTAINS AFFILIATE LINKS.
READ MY FULL DISCLOSURE HERE.

The other day I had a disaster of chocolate proportions.  I was melting some seriously thick and devilishly rich chocolate for a project  when the unthinkable happened…my chocolate seized.

Before I explain what seizing is, let me give you a bit of why seizing happens.  When you turn cocoa beans into chocolate, you’re essentially getting rid of all the moisture in the product.  That means, even though chocolate melts and is liquid, chocolate itself is technically considered a ‘dry’ ingredient.

Confusing, right?

It is, until you consider what happens when you mix water with liquid chocolate.  Even though melted chocolate moves like a liquid, adding water to it will result in the sudden and instant change from smooth liquid to thick, chunky paste…called seizing.

While melting my chocolate the other day, I dropped a cup of water on the stove and splashed enough into my melted chocolate to seize it.

In most instances you can save your chocolate by adding in cream and creating ganache (ooh…so good, but that’s another post).  Unfortunately for me, I didn’t have enough cream to truly save my chocolate, so rather than creating the silky smooth ganache I wanted, I was left with a thick but still unbelievably delicious chocolate paste.

Rather than let it go to waste, I started looking for ways to re-purpose it…and thus this recipe was born.

Now before you worry that you’ll have to intentionally make your own accidental seized chocolate (ha!), this recipe can also be made using Nutella…

To make your own raspberry stuffed chocolate skull truffles you will need:

ingredients

  • 1/4 Cup chocolate paste (or Nutella)
  • 1 Cup chocolate candy melts
  • 4-6 Fresh raspberries

You will also need a two part front and back skull mold.  I got mine here.

Start by first melting down your candy melts until they’re liquid smooth.

Spoon your melted chocolate into your molds, filling them between 2/3 and all the way to the top.

filling-the-molds

Turn your molds over and hold them over either waxed paper or a cookie sheet (for easier clean up) and allow the excess chocolate to drip out.  The idea is to coat the inside of your molds but to let the center drip out, creating a hollow shell.

tapping-the-molds

hollow-chocolate-backs

Place your chocolate filled molds into the freezer for about 5-10 minutes to firm up.

Once they’re firm, pop them out of your mold.  It’s time to start filling them up.

Take the back pieces and gently press in a ball of your chocolate paste (or Nutella if you’re using that).  Place a small dab of chocolate paste (or Nutella) in the front half and press in a raspberry.

raspberry-stuffed-skulls

skull-halves-all-stuffed

Using a bit of your left over melted chocolate candy melts, apply it to both halves of your skull and press together, using it like a glue to seal the edges.

Pop your finished truffles into the fridge to firm up…and you’re done!

all-finished

If you’re looking for a truly special way to present them, you can always pop a few into my easy to make paper skull box.

Simply download the template here…skull-truffle-box

Open the file and print it out on thick card stock.  Be sure to check “Portrait” and “Size to fit.”  It should print out like this:

instructions

Carefully cut along the solid lines including the nasal cavity and the eyes.

Once you’re done cutting them out, place a small piece of tape on both sides of the top skull as indicated by the red arrows.  Because it’s such a small area, the tape will add a bit more strength and your box will be less likely to rip.

tape-instructions

skull-box-tape

With the printed side towards you, fold along the dotted lines and tape the corresponding flaps together.  When you’re all done, you should be left with a box that looks like this:

all-boxed-up

Tuck your chocolate truffles inside and close by slotting the two halves of the skull together.  You should be left with a skull box that looks like this:

box-all-closed

Bone appetite!

And don’t forget, I’m still running the contest for the custom laser engraved Necro Nom-nom-nomicon Yeti mug!  Click HERE to enter!

The giveaway will run from February 1st through March 1st with a winner being randomly selected and announced on the 6th of March.

If you’d rather not wait and just want to grab your own Necro Nom-nom-nomicon Yeti now…click here!

Like what you see?  Want to see more?  Help me keep making my disgusting creations by visiting my Patreon page.

Please click HERE to support the Necro Nom-nom-nomicon

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THIS WORK IS LICENSED UNDER A CREATIVE COMMONS ATTRIBUTION-NONCOMMERCIAL, NO-DERIVATIVES 2.5 INTERNATIONAL LICENSE.  YOU’RE WELCOME TO MAKE ANYTHING AND EVERYTHING SHOWCASED ON THE NECRO NOM-NOM-NOMICON, BUT MAY NOT DO IT FOR COMMERCIAL OR FINANCIAL GAIN.  YOU MAY NOT COPY, DISTRIBUTE OR MODIFY THESE RECIPES IN ANY WAY WITHOUT EXPRESS WRITTEN PERMISSION FROM THE NECRO NOM-NOM-NOMICON.  NO RECIPE, TUTORIAL OR PROJECT MAY BE USED FOR COMMERCIAL OR PROFIT USE.
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6 comments

  1. These are great! And I love the little skull box too. 😛
    I’m glad you were able to make something as cool (and delicious sounding) as these after the chocolate seized up on you. I’ve had that happen to me fairly recently, but I had no idea what or why it was happening, so good to know! lol

    Like

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