HomeBeautiful
  • Open Homes
  • Bathroom
  • Kitchen
  • Outdoor
  • Decorate
  • Hamptons
  • Podcasts
  • Beach House
  • hacks
HomeBeautiful
  • Open Homes
  • Bathroom
  • Kitchen
  • Outdoor
  • Decorate
  • Hamptons
  • Podcasts
  • Beach House
  • hacks
Subscribe
Getting your coastal kitchen floor plan right
Watch 2:03

Getting your coastal kitchen floor plan right

{headline}

{headline}

Spider peanut cookies

Spider peanut cookies

Chocolate Eyeballs

Chocolate Eyeballs

5 decadent chocolate desserts to celebrate Easter

5 decadent chocolate desserts to celebrate Easter

Make cheat's Caramilk chocolate in just 6 easy steps

Make cheat's Caramilk chocolate in just 6 easy steps

{headline}

{headline}

Chocolate & hazelnut fudge recipe

Chocolate & hazelnut fudge recipe

Chocolate caramel slice with macaroon crust recipe

Chocolate caramel slice with macaroon crust recipe

Chocolate, cinnamon & pecan babka

Chocolate, cinnamon & pecan babka

{headline}

{headline}

Chocolate, nut & raspberry truffle cake

Chocolate, nut & raspberry truffle cake

Recipe: Kids' chocolate cupcakes with hidden vegetables

Recipe: Kids' chocolate cupcakes with hidden vegetables

EP 22: Kids' chocolate cupcakes jam-packed with hidden vegies

EP 22: Kids' chocolate cupcakes jam-packed with hidden vegies

Four delicious wine + chocolate pairings

Four delicious wine + chocolate pairings

Smoked Trout and Pea Quiche

Smoked Trout and Pea Quiche

18 recipes for self-isolation

18 recipes for self-isolation

Haloumi-stuffed tomatoes

Haloumi-stuffed tomatoes

  1. Home
  2. Entertain

Ghost lollipops

Australia's Queen of chocolate gives us spooky sweet treat - by Kirsten Tibballs
  • 25 Oct 2017
Ghost lollipops
Serves approximately 30 truffles
Proudly supported by

If you love working with chocolate, this fun sweet treat will delight kids of all ages on Halloween

Ingredients

Plastic Chocolate

500g Callebaut W2 white chocolate, melted

100g Callebaut cocoa butter, melted

150g glucose

20g white oil soluble colour (titanium dioxide)

50g water

Callebaut white chocolate truffle shells

Milk Chocolate Honey Ganache

87g Bulla Pure Cream

20g Honey

½ tsp vanilla bean paste

150g Callebaut 823 Milk Couverture

300g Callebaut white chocolate W2, for dipping

Ghost Eyes and Mouth

50g Callebaut 2815 Dark Couverture

Assembly

QS cornflour or corn starch, for dusting

50g Callebaut W2 White Chocolate

Method

  1. Plastic Chocolate

    Place the chocolate, cocoa butter, glucose and white colour in the bowl of a food processor and pulse until the mixture reaches an even consistency. Add the water and emulsify again. Pour the mixture onto a tray lined with plastic wrap and cover with a second sheet of plastic wrap. Allow the mixture to crystallise at 16˚C for 24 hours.

    To use the plastic chocolate, knead it with your hand to get an even consistency and softness. Store the plastic chocolate at room temperature, wrapped in plastic wrap to prevent it from drying out.

  2. Milk Chocolate Honey Ganache

    Place the cream and honey in a saucepan, add in the vanilla bean paste and bring to a boil. Place the milk couverture in a bowl and pour the boiling cream over it. Whisk by hand until all the chocolate is melted and combined with the cream to create a ganache. Cover with plastic wrap touching the surface of the ganache. Leave at room temperature until it cools. Transfer the prepared ganache into a piping bag and pipe it into each of the truffle shells, filling to the top.

  3. Temper the white chocolate and add in the titanium dioxide, mixing together until fully incorporated. Transfer some of the chocolate to a paper piping cone and pipe a small amount of the chocolate on top to seal the truffle shells. Stick the lollipop sticks into the base of the truffles immediately before the chocolate sets. Once the chocolate sets, dip each truffle shell into the tempered white chocolate and place onto a lollipop stand or stick into a polystyrene base.

  4. Ghost Eyes and Mouth

    Temper the dark chocolate and transfer to a paper piping cone. Pipe a small amount of the chocolate in the shape of eyes and a mouth onto a piece of baking paper or a guitar sheet on top of a baking tray. Allow to cool.

  5. Assembly

    Lightly dust the top of the bench with cornflour. Roll out the plastic chocolate to a round shape 10-13cm and 2-3mm thickness. Temper the white chocolate and transfer some to a paper piping cone. Pipe a small amount of the chocolate on top of the truffle shells to ensure the plastic chocolate sticks to the shell. 

  6. Cover the outside of the truffle shell with the plastic chocolate and create the desired ghost shape by immediately curving it with your hand. Finally stick the eyes and the mouth onto the body of the ghost, securing with the tempered chocolate. Leave the plastic chocolate until it sets completely.

     

    For more of Kirsten's spooky treats try:

    Chocolate eyeballs

    Spider peanut cookies

FREE Miranda Kerr Mug-SAVE 31%

by Royal Albert, when you subscribe

Subscribe Now
FREE Miranda Kerr Mug

FREE Miranda Kerr Mug-SAVE 31%

by Royal Albert, when you subscribe

Subscribe Now
FREE Miranda Kerr Mug

Recommended to you

Getting your coastal kitchen floor plan right
Watch 2:03

Getting your coastal kitchen floor plan right

{headline}

{headline}

Spider peanut cookies

Spider peanut cookies

Chocolate Eyeballs

Chocolate Eyeballs

5 decadent chocolate desserts to celebrate Easter

5 decadent chocolate desserts to celebrate Easter

Make cheat's Caramilk chocolate in just 6 easy steps

Make cheat's Caramilk chocolate in just 6 easy steps

{headline}

{headline}

Chocolate & hazelnut fudge recipe

Chocolate & hazelnut fudge recipe

Chocolate caramel slice with macaroon crust recipe

Chocolate caramel slice with macaroon crust recipe

Chocolate, cinnamon & pecan babka

Chocolate, cinnamon & pecan babka

{headline}

{headline}

Chocolate, nut & raspberry truffle cake

Chocolate, nut & raspberry truffle cake

Recipe: Kids' chocolate cupcakes with hidden vegetables

Recipe: Kids' chocolate cupcakes with hidden vegetables

EP 22: Kids' chocolate cupcakes jam-packed with hidden vegies

EP 22: Kids' chocolate cupcakes jam-packed with hidden vegies

Four delicious wine + chocolate pairings

Four delicious wine + chocolate pairings

Smoked Trout and Pea Quiche

Smoked Trout and Pea Quiche

18 recipes for self-isolation

18 recipes for self-isolation

Haloumi-stuffed tomatoes

Haloumi-stuffed tomatoes

HomeBeautiful
  • About Us
  • Subscribe Today
  • Contact Us
  • Terms and Conditions
  • Privacy Policy
HomeBeautiful Magazine Subscribe
  • About Us
  • Subscribe Today
  • Contact Us
  • Terms and Conditions
  • Privacy Policy

Brands

  • Beauty Crew
  • marie claire
  • Who

Our Network

  • Better Homes and Gardens
  • BHG Shop
  • New Idea food
  • New Idea
  • Girlfriend
  • That’s Life
  • All Recipes
  • Practical Parenting
  • 7plus
  • 7News
  • Health Engine
  • The West Australian
  • Perth Now
  • Airtasker
  • Society One
  • Starts at 60
© 2021 Are Media PTY LTD
Get more from

Magazine Subscription Offer

FREE Miranda Kerr Mug-SAVE 31%

Shop This Offer
FREE Miranda Kerr Mug