Chocolate heads

Submitted by enr on 08 Feb 2012
125 g soft butter
150 g sugar
2 eggs
150 g flour
1 tsp baking powder
30 g cocoa powder
170 g Mascarpone
80 g chocolate spread
200-250 g of milk chocolate
1 tbsp vegetable oil
# For decoration:
colored chocolates
sugar sticks
melted chocolate
Chocolate heads
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Preheat oven to 180 degrees. Cover with baking paper to form the bottom 20 cm. Smear the walls with butter. Beat with a mixer cow butter and sugar until creamy. Add eggs one by one, nice Crush then. Add the sieved flour, baking powder and cocoa. Stir several times to take the ingredients. Pour the mixture in the form. Bake until a wooden stick - 20-30 minutes. Cool on a wire rack. Crush the cake by hand or in a blender to form crumbs. Beat with a mixer mascarpone and the chocolate spread until smooth mixture. Add them to crumbs and mix. Shape the mixture large ball of dough. Wrap it into transparent foil and refrigerate at least 4 hours. Using a spoon for ice cream shape 20 balls. Shape them into balls with good hands. Place them in a paper covered baking tray. Cover them with foil and refrigerate for 4 hours in the refrigerator. Water bath melt the chocolate milk with 1 tbsp vegetable oil. Dip the tip of a wooden stick in it, Pierce ball. Dip it into the chocolate with a slight rotation and pat wait excess chocolate to drip into the bowl. Prick matches in thick stiriopor and let the chocolate harden slightly. Decorate with salt and sweets. With melted dark chocolate draw mouth and eyes calves.
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08 Feb 2012