Whimsical Chocolate Filled Turkey Cups
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This was something that fed into my incredible need to “over-do” something. These Whimsical Chocolate Filled Turkey Cups are certainly a show stopper for the dessert on Thanksgiving. It’s a bit fussy but so worth it – just look at how adorable they are and they are totally edible!
- 1 silicone shot glass mold (found at Michael’s)
- 15 oz Ghiradelli melting chocolate wafers
- 1 box Ghiradelli white chocolate pudding
- 1 tsp pumpkin pie spice
- 1 package of small edible eyes
- 1 container of Christmas light sprinkles
- 1 package of chocolate fondant (Found at Michael’s)
- 1 disposable piping bag
- 1 mini Christmas light cookie cutter
- Using a double boiler, melt the chocolate
- Once melted, pour chocolate into the silicon molds and place into the freezer over night
- Once you place the mold into the freezer start cutting the feathers and molding the legs
- Pour remaining chocolate into the piping bag and cut off a small part of the tip. This will act as the glue
- Work with the fondant to make it soft
- Sprinkle a little bit of powder sugar onto a cutting board and roll out using a rolling pin just like you would for cookie dough
- Use the cookie cutter and cut out 5 light shapes for each cup. A total 40 light shapes
- Using the remaining fondant, pinch off some fondant about the size of a skittle and roll into logs for the legs
- About 2 legs for each cup so you will need 16 logs
- Pinch off some more fondant about the size of a mini M&M for the feet and roll into logs
- mini logs for each leg so 24 mini logs
- Place the mini logs into a V shape with the 3rd toe going into the middle
- Using the melted chocolate, add a little bit in the middle of the feet to hold all three pieces together
- Repeat steps with remaining feet pieces
- Let those dry for 2 hours before moving
- Take 5 of the feather pieces and piece it together
- Add a little bit of chocolate behind a feather piece to glue them together
- Repeat steps with remaining feather pieces. Once done you should have 8 sets of feathers
- Next day
- Once you pull out the chocolate molds out of the silicone mold place them onto a cutting board
- Melt the chocolate in the piping bag to act as a glue again
- Take 2 eyes for each cup
- add a small drop of melted chocolate onto the back of the eyes and place them onto the chocolate mold
- Place chocolate mold onto its back so that the eyes wont fall off while the chocolate is hardening
- Add a drop of chocolate under the eyes and place a yellow and red Christmas light sprinkle onto the melted chocolate for the beak and gobble
- Repeat steps with remaining cups and let dry for 20 minutes
- Pick the cups back up into a sitting position
- Add melted chocolate to the bottom part of the feather piece
- Place feather piece onto the back part of the chocolate cup and hold for 2-3 minutes
- With the cups still being cold from being in the freezer the melted chocolate should harden fast
- Using a cup or can, place the feet up against the cup or can
- Carefully place a leg close to the feet and add a little drop of melted chocolate where the leg and feet meet to connect them
- Repeat steps with remaining feet and legs
- Let chocolate harden for 30 minutes before carefully moving them
- Once 30 minutes is up, lightly flatten the back of the leg and add a drop of melted chocolate
- Place the flatten part of the leg under the chocolate cup
- Repeat steps with remaining legs
- Let set for 30 minutes
- Using a large mixing bowl, combine the pudding mix, milk and pumpkin pie spice and mix for 5 minutes until combined
- Pipe the pudding into the chocolate cups
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Turkey Cupcakes
Whimsical Chocolate Filled Turkey Cups
These Whimsical Chocolate Filled Turkey Cups are certainly a show stopper for the dessert on Thanksgiving.
Ingredients
- 1 silicone shot glass mold (found at Michael’s)
- 15 oz Ghiradelli melting chocolate wafers
- 1 box Ghiradelli white chocolate pudding
- 1 tsp pumpkin pie spice
- 1 package of small edible eyes
- 1 container of Christmas light sprinkles
- 1 package of chocolate fondant (Found at Michael’s)
- 1 disposable piping bag
- 1 mini Christmas light cookie cutter
Instructions
- Using a double boiler, melt the chocolate.
- Once melted, pour chocolate into the silicon molds and place into the freezer over night.
- Once you place the mold into the freezer start cutting the feathers and molding the legs.
- Pour remaining chocolate into the piping bag and cut off a small part of the tip. This will act as the glue.
- Work with the fondant to make it soft.
- Sprinkle a little bit of powder sugar onto a cutting board and roll out using a rolling pin just like you would for cookie dough.
- Use the cookie cutter and cut out 5 light shapes for each cup. A total 40 light shapes.
- Using the remaining fondant, pinch off some fondant about the size of a skittle and roll into logs for the legs.
- About 2 legs for each cup so you will need 16 logs.
- Pinch off some more fondant about the size of a mini M&M for the feet and roll into logs.
- mini logs for each leg so 24 mini logs.
- Place the mini logs into a V shape with the 3rd toe going into the middle.
- Using the melted chocolate, add a little bit in the middle of the feet to hold all three pieces together.
- Repeat steps with remaining feet pieces.
- Let those dry for 2 hours before moving.
- Take 5 of the feather pieces and piece it together
- Add a little bit of chocolate behind a feather piece to glue them together.
- Repeat steps with remaining feather pieces. Once done you should have 8 sets of feathers.
- Next day......
- Once you pull out the chocolate molds out of the silicone mold place them onto a cutting board.
- Melt the chocolate in the piping bag to act as a glue again.
- Take 2 eyes for each cup.
- add a small drop of melted chocolate onto the back of the eyes and place them onto the chocolate mold.
- Place chocolate mold onto its back so that the eyes wont fall off while the chocolate is hardening.
- Add a drop of chocolate under the eyes and place a yellow and red Christmas light sprinkle onto the melted chocolate for the beak and gobble.
- Repeat steps with remaining cups and let dry for 20 minutes.
- Pick the cups back up into a sitting position.
- Add melted chocolate to the bottom part of the feather piece.
- Place feather piece onto the back part of the chocolate cup and hold for 2-3 minutes.
- With the cups still being cold from being in the freezer the melted chocolate should harden fast.
- Using a cup or can, place the feet up against the cup or can.
- Carefully place a leg close to the feet and add a little drop of melted chocolate where the leg and feet meet to connect them.
- Repeat steps with remaining feet and legs.
- Let chocolate harden for 30 minutes before carefully moving them.
- Once 30 minutes is up, lightly flatten the back of the leg and add a drop of melted chocolate.
- Place the flatten part of the leg under the chocolate cup.
- Repeat steps with remaining legs.
- Let set for 30 minutes.
- Using a large mixing bowl, combine the pudding mix, milk and pumpkin pie spice and mix for 5 minutes until combined.
- Pipe the pudding into the chocolate cups.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 56Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 38mgCarbohydrates: 10gFiber: 0gSugar: 7gProtein: 0g
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