Milk Chocolate Bunnies Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MOLDED CHOCOLATE BUNNY



Molded Chocolate Bunny image

Homemade hollow chocolate bunny for Easter

Provided by Jacques Torres

Categories     Candy     Chocolate     Dessert     Easter     Candy Thermometer     Double Boiler     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield One 12-inch bunny

Number Of Ingredients 3

4 ounces cocoa butter (optional)
Food coloring powder (optional)
2 pounds bittersweet chocolate, tempered

Steps:

  • If you are going to paint the bunny's face and other elements, decide on the colors you are going to use and then divide the cocoa butter into the number of colors selected. Place the cocoa butter in a yogurt maker (see tips, below) or individual stainless-steel bowls, using enough cocoa butter to keep it liquid, work the coloring powder into each one, and then, using a small paint brush, carefully paint the features directly onto the interior of the mold. (See tips, below.) Allow the cocoa butter to set for about 30 minutes, then proceed with the recipe. If you don't have the time or energy to make the cocoa butter colors, simply paint the face with tempered milk or white chocolate.
  • Place a wire rack on a baking sheet lined with parchment paper. Set aside.
  • Place the tempered chocolate in a warmed bowl.
  • Clip the two parts of the mold together. Then, holding the mold upside down, pour the tempered chocolate into the mold. When it is full, immediately empty it back into the same bowl. The mold should be evenly coated with anywhere from 1/16 to 1/8 inch of chocolate. Tap the edge of the mold to release any air bubbles that might remain in the chocolate, to ensure a perfectly smooth coating. Wipe the edge of the mold clean on the edge of the bowl (you don't want to waste a drop of chocolate) and place the mold, open end down, on the wire rack. Let stand for about 5 minutes, or until the chocolate has begun to set.
  • Once the chocolate hardens, using a pairing knife, scrape the open end of the mold clean. As the chocolate hardens, it will retract from the mold, and the clean edge helps prevent the chocolate from sticking and cracking as it shrinks. (If your kitchen is warm, place the mold in the refrigerator for a couple of minutes to facilitate hardening.)
  • Repeat this process 2 more times, allowing the chocolate to thoroughly harden between pourings, to give a nice thick, child-friendly coating of chocolate.
  • Once the chocolate has set, unclip the mold and lift the plastic from the chocolate form. If desired, wrap in cellophane and store in a cool, dry spot for up to 5 days.
  • Tips:
  • Decorating with Chocolate: Painting:
  • You can add flair to molded figures with just a few brushstrokes. In general, the area to be painted in a mold is small, so you don't need to mix a large amount of "paint." I recommend using a yogurt maker (the type that has a few small containers) to mix and hold the paints. The temperature of the machine is perfect to keep the paint warm enough to remain constantly spreadable. It is a great place to store cocoa butter paint, too. (Of course, you can also use small stainless-steel bowls over hot water, but the yogurt maker makes the job much easier.) For each color, place a few tablespoons of cocoa butter in a yogurt container. Mix in powdered food coloring, a tiny bit at a time, until the desired color is reached. Then, using a fine-tipped paintbrush, carefully apply the paint to the interior area of the mold you are coloring (for example, red might be used to paint on the mouth of a human or animal figure). Allow the paint to set for about 30 minutes before you proceed with the recipe.
  • Molding Chocolate:
  • You cannot mold tempered chocolate successfully in wood or other porous materials. Nor is glass a good choice. When you pour tempered chocolate into a glass mold, it immediately takes on the temperature of the glass, which if it is too hot or too cold will cause the chocolate to go out of temper. Antique metal molds, with interiors that have been damaged through years of use or the passage of time, are best used as wall decorations. Flexible plastic molds are terrific, but in time they begin to show wear and must be replaced. All of this is my way of saying that firm plastic and polycarbonate molds are the best choices for molding chocolate.
  • Although you might have heard that coating a mold with fat will make removing the finished product easier, do not try it. It will not help unmold the item; it will only make it greasy. Chocolate, like plaster, retracts as it cools, which ensures that once it has set it will easily pull away from a plastic mold. Remember, chocolate reflects the surface against which it has been molded, so if properly done, the set chocolate will be smooth and shiny. However, the chocolate must be tempered-not simply melted-or it won't release.
  • Before you begin to fill a mold, set up your workspace: Have the tempered chocolate in a bowl. Alongside the chocolate have the mold; a ladle; a paring knife; pastry scraper; large metal offset spatula, or other smooth-edged utensil; a wire rack on a parchment- or waxed paper-lined baking sheet; and some clean kitchen towels.
  • Using the ladle, carefully fill the mold with the liquid chocolate. Once the mold is full, invert it over the bowl of tempered chocolate and allow the excess chocolate to drop back into the bowl. If the mold is finely detailed, it will be necessary to tap on the sides to release any air bubbles that might form in the raised detail. The mold should now be evenly coated with a thin layer (usually 1/8 or 1/16 inch thick, depending on the recipe) of chocolate. Wipe the edge of the mold, or the edge surrounding each cup in the mold, clean with a paring knife or pastry scraper. Place the chocolate-coated mold, open side down, on the wire rack. Let stand for about 5 minutes, or until the chocolate begins to harden. Using the paring knife, scrape the edge of the mold absolutely clean of hardened chocolate. This is important, because the chocolate retracts from the sides of the mold as it sets, and a clean edge will keep it from sticking and cracking as it shrinks. If desired, you can place the mold in the refrigerator for a few minutes to speed the hardening, but do not leave it there for any length of time.
  • Once you have invested in molds, they can be used over and over again. My best advice for extending the life of plastic or polycarbonate molds is to clean them with care. Wash them in hot, soapy water, carefully wiping them clean with a soft cloth (never any rough material or a scouring pad). Then rinse them well under running water and dry thoroughly, as water deposits can be as damaging to molds as scratchy scrubbers.

MILK CHOCOLATE BUNNIES



Milk Chocolate Bunnies image

Perfect for any Easter Celebration, these Velata Chocolate Bunnies are sure to be the hit of the party!

Provided by Velata

Categories     Dessert

Time 30m

Yield 24 serving(s)

Number Of Ingredients 2

1 (24 ounce) box vanilla wafer cookies
1 (24 ounce) bag mini marshmallows

Steps:

  • Melt Velata Milk Chocolate in your Velata warmer. Put half of the chocolate into a plastic squeeze bottle. On a sheet of wax paper, squeeze out a small, thin chocolate circle (about half the size of a vanilla wafer cookie) to make a bunny head. Then add bunny ears on top and proceed to next step while chocolate is still melted.
  • Using a fork, completely dip one vanilla wafer cookie into the dish of melted chocolate. Slide a fork along the edge of the dish to allow excess chocolate to drip back into the bowl. Place the chocolate covered cookie just below the bunny head to form the bunny's body.
  • Roll each marshmallow between your finger and your thumb to form a rounded, fluffy bunny tail.
  • Take the bunny tails and press them onto the bottom of the chocolate-covered cookie. Make 12 bunnies, then place baking sheet in the refrigerator for 15 minutes until the chocolate bunnies harden.
  • Repeat process to make desired amount (24-36).
  • Final number depends on cookie size, thickness of chocolate coating, and how many cookies are coated with chocolate.
  • Gently peel bunnies away from waxed paper and enjoy!

Nutrition Facts : Calories 225.2, Fat 5.6, SaturatedFat 1.4, Sodium 109.8, Carbohydrate 43.4, Fiber 0.6, Sugar 16.4, Protein 1.7

More about "milk chocolate bunnies recipes"

WHITE CHOCOLATE BUNNIES & MILK CHOCOLATE EASTER EGGS
white-chocolate-bunnies-milk-chocolate-easter-eggs image
2019-04-02 Method. Bring a saucepan of water roughly 1/4 full to a boil and then turn to a simmer. Add the cacao butter to a glass bowl and place over the …
From babyledfeeding.com
Servings 4
Total Time 10 mins
Category Natural-Treats


CHOCOLATE BUNNY SILHOUETTES - HUNGRY HAPPENINGS …
chocolate-bunny-silhouettes-hungry-happenings image
2012-04-03 Set the chocolate covered cookie just below your piped bunny head. Press a little marshmallow onto the bottom of the chocolate covered cookie. Make about 10 bunnies, then place your baking sheet in the …
From hungryhappenings.com


SAVE THE CHOCOLATE BUNNY: 10 RECIPES FOR LEFTOVER EASTER CHOCOLATE
2011-04-25 Chop at least one cup's worth and place in a small, heat-safe bowl. The bowl is then placed over a small pan filled with water and over a steady flame. Stir the chocolate as it …
From patch.com


MILK CHOCOLATE STUFFED PEANUT BUTTER BUNNY COOKIES.
2020-04-03 Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. 2. In a large mixing bowl, cream together the butter, sugar, peanut butter, and vanilla until light and fluffy, about 2 minutes. Add the egg and mix until combined. Add the …
From halfbakedharvest.com


EAGLE BRAND® | CARAMEL CHOCOLATE BUNNIES
3: Melt milk chocolate chips with remaining Eagle Brand. Remove from heat and stir in vanilla. Hold chocolate over hot water. Drop chocolate by heaping spoonfuls over butterscotch drops making sure to leave most of the pecans uncovered. Chill 2 hours or until firm. Create bunny faces using icing or miniature candy. Store covered in refrigerator.
From eaglebrand.ca


CHOCOLATE BUNNY MILK - SHESAVED®
2022-01-24 Use a sharp tipped knife and twist in a complete circle, just like you’re drilling, down into the bunny. Use a tiny funnel to steady hand to fill each bunny with the milk of your choice. Then place the bunnies on a plate or tray and return to the fridge until ready to serve. These can be made up to 1 day in advance.
From shesaved.com


HOMEMADE CHOCOLATE EASTER BUNNIES
2022-05-26 In a medium mixing bowl beat the cream cheese until fluffy. Place raspberry preserves in a microwave safe bowl and heat 15 seconds. Add preserves to cream cheese, blend until combined. Add powdered sugar, mix well. Place filling in a zip top bag, snip one corner and pipe into chocolate cavity.
From ladybehindthecurtain.com


CHOCOLATE LEMON BUNNY CAKE | RECIPES - HERSHEYLAND
Grease and flour three 6 x 2-inch round baking pans. 2. Beat butter and sugar until light and fluffy (about 2 minutes). Add eggs, one at a time, beating after each addition until well blended. Beat in milk, lemon juice, lemon zest, vanilla and lemon extract. 3. Stir together cake flour and baking powder. Gradually blend into butter mixture ...
From hersheyland.com


LAURA - MILK CHOCOLATE LADY BUNNY
Description: Laura Bunny will please young and old alike thanks to her wonderful tasty and sumptuous milk chocolate. Crunchy like never before, it will go very well with the other chocolates in your Easter basket! Net weight: 0.225KG. Dimension: 12.7 x 8.3 x …
From laurasecord.ca


MILK CHOCOLATE BUNNIES: SMALL MILK CHOCOLATE EASTER BUNNY
Also check out our Dark Chocolate Baby Bunny! What You'll Get: Total piece count: 1. 38% cocoa content organic milk chocolate. Semi-solid, approximately 3 1 ⁄ 4 " tall. Packaged in a clear gift bag. Made with Fair Trade Certified™ ingredients. All ingredients certified USDA organic by …
From lakechamplainchocolates.com


TOP 4 CHOCOLATE BUNNIES FOR EASTER | ALLRECIPES
2021-03-20 Best Chocolate Easter Bunnies for 2021 at a Glance. Best Overall: Lindt Easter Gold Bunny. Runner-up: Ghirardelli Easter Hollow Milk Chocolate Bunny. Best Kid-friendly: Kinder Easter Chocolate Bunny. Best Gift: Godiva …
From allrecipes.com


LUKE - MILK CHOCOLATE BUNNY - LAURA SECORD
It will please young and old alike. Perfect to give away in an Easter basket! Net weight: 0.225KG. Dimension: 12.7 x 8.3 x 25.7 cm. SKU: 85652. Related Products.
From laurasecord.ca


BAILEY’S CHOCOLATE BUNNY COCKTAIL | WISHES AND DISHES
2021-03-18 Pour the Bailey’s into the small measuring glass, followed by the chocolate milk. Pour the Bailey’s mixture into the drinking glass and then back into the measuring glass. Gently unwrap the chocolate bunnies the rest of the way, then fill each one with half the Bailey’s mixture. Using the knife again, remove about an inch from each straw.
From wishesndishes.com


ALLAN SOLID MILK CHOCOLATE BUNNY RECIPES - SALEWHALE.CA
Find delicious Allan Solid Milk Chocolate Bunny recipes and other dinner ideas at Salewhale.ca, where you will also find the recipe ingredients on sale in grocery store flyers every week. Flyers Browse Flyers; Recipes Recipes; Blog Blog; 0. My Sales Alerts . 0. 0. My Recipes . 0. Login ; FR Français; TORONTO, ON (M5H2M3) ...
From salewhale.ca


REESE'S FUDGE EASTER BUNNIES - HUNGRY HAPPENINGS
2015-03-27 Heat the Light Cocoa Candy Melts on high in the microwave for 30 seconds, then stir. Heat for 30 more seconds, then let the bowl sit in the microwave for 2 minutes, then stir. Heat for another 30 seconds and stir. Then, if needed heat for 10-15 second increments, stirring after each, until melted. Stir in the Reese’s Chocolate Peanut Butter ...
From hungryhappenings.com


HOW TO MAKE HOMEMADE RABBIT MILK? (THE #1 REPLACER)
This is why Dr. Dana Krempels shares this recipe on how to make the closest formula to rabbit milk: ½ cup – whole goat milk. 0.6 tsp (3 cc/ml) – sugar-free heavy cream. ½ cup – kitten milk replacer or KMR (e.g., PetAg ). 1 to 1 ½ tbsp (contents …
From bunnyasapet.com


BUNNY BARK RECIPE-HOW TO MAKE BUNNY BARK - WOMAN'S DAY
2021-03-11 In bowl, microwave bittersweet chocolate on 50% power in 30-sec. increments, stirring in between, until nearly melted. Continue to stir …
From womansday.com


Related Search