Recipe courtesy of Robert Lombardi
Episode: Zombie Prom
Save Recipe Print
Total:
2 hr 45 min
Active:
1 hr 35 min
Yield:
about 20 servings
Level:
Advanced

Ingredients

Chocolate Molds:
Espresso Truffle Filling:

Directions

Temper the white chocolate and green and red cocoa butter separately. With a small paint brush, paint the green and red tempered cocoa butter into small rounds in chocolate molds to resemble an eyeball. Pour the tempered white chocolate into the chocolate molds. Invert and let the white chocolate pour out to 1/8 thickness. Let set for 20 minutes.

For the truffle filling: Place the dark and milk chocolate in a 1-quart mixing bowl. In a small saucepot, bring the heavy cream to a simmer, and then pour over the chocolate. Add the espresso syrup, stir until smooth and let cool for 20 minutes. Place the cooled chocolate-espresso filling into a small pastry bag and fill each of the lined chocolate molds. Place the filled truffle eyeballs into the freezer for 10 minutes.

Remove the filled truffle eyeballs from the freezer, remove from the chocolate molds and serve.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

More from:

Halloween

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

White Chocolate Cranberry Cookies

Recipe courtesy of Trisha Yearwood

White Chocolate Creme Brulee

Recipe courtesy of Food Network

Chocolate Chocolate White Chocolate Chip Cookies

Recipe courtesy of Ree Drummond

White Chocolate Raspberry Cheesecake

Recipe courtesy of Ree Drummond

White Chocolate and Coconut Mug Cake

Recipe courtesy of Jeff Mauro

White Chili

Recipe courtesy of Ellie Krieger

White Pizza

Recipe courtesy of Rachael Ray

White Chicken Chili

Recipe courtesy of The Neelys

Linguine with White Clam Sauce

Recipe courtesy of Anne Burrell

Browse Reviews By Keyword

          Latest Stories