White Chocolate Zombie Eyeballs – a delicious recipe with white chocolate, green-tinted cocoa butter, red-tinted, chocolate, milk chocolate, heavy cream. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Temper the white chocolate and green and red cocoa butter separately.
2
With a small paint brush, paint the green and red tempered cocoa butter into small rounds in chocolate molds to resemble an eyeball.
3
Pour the tempered white chocolate into the chocolate molds.
4
Invert and let the white chocolate pour out to 1/8 thickness.
5
Let set for 20 minutes.
6
For the truffle filling: Place the dark and milk chocolate in a 1-quart mixing bowl.
7
In a small saucepot, bring the heavy cream to a simmer, and then pour over the chocolate.
8
Add the espresso syrup, stir until smooth and let cool for 20 minutes.
9
Place the cooled chocolate-espresso filling into a small pastry bag and fill each of the lined chocolate molds.
10
Place the filled truffle eyeballs into the freezer for 10 minutes.
11
Remove the filled truffle eyeballs from the freezer, remove from the chocolate molds and serve.
954
kcal
Calories
67
g
Fat
78
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 6 ounces white chocolate, 1 teaspoon green-tinted cocoa butter, 1 teaspoon red-tinted cocoa butter, 6 ounces dark chocolate, and more.
Yes, White Chocolate Zombie Eyeballs falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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