Horrific macabre Bloody Eyeball Chocolate Truffles and the creepy scary Freakling Brothers haunted houses! A tasteful combination for Halloween!
Plain chocolate candy eyeballs are easy to make. This recipe goes a step farther. Tempered crisp white chocolate coats a classic dark chocolate brandy ganache truffle! White chocolate was tinted to create the black, blue and red colors of the detailed highlights of the bloody eyeballs.
There is nothing tricky about this recipe, but a good accurate digital candy thermometer or a digital probe thermometer is required for tempering or reheating the tempered white chocolate. Temperatures for tempering white chocolate fall into a narrow range. There are several techniques for tempering chocolate and I chose a very easy to understand method for this recipe.
When chocolate is melted to a specific temperature, then stirred as it cools to a specific temperature, the molecules of chocolate adhere to each other as a solid form, when completely cooled. This is called tempering chocolate. When cooled, tempered chocolate will snap crisply like candy and it will not be soft!
Chocolate ganache can be flavored and it can have a variety of textures, depending on the cream proportion and the amount of time that the ganache is worked. For truffles, a firm stiff ganache that is minimally worked is required. Ganache for truffles is very easy to make!
I used plastic chocolate candy bloody eyeball molds to form the chocolate truffles. Bloody eyeball chocolate candy molds can be ordered on the internet and Amazon is a reputable source. The assembly of the bloody eyeballs must be done in stages, so this recipe does take some time to make. Painting the red tinted bloodshot eyeball streaks on the raised highlights can be done by dipping the tip of a chopstick in the warm tempered red chocolate and dragging the chopstick over the raised highlights.
My own eyesight is not very good for fine detail work at times, but my bloody eyeball chocolate truffles turned out pretty good. By the way, I used a hot knife to cut the one truffle open for display. Do not make the mistake of thinking that the chocolate was soft. The heated knife blade melted the chocolate truffle as it was sliced open.
If you are an enterprising individual, custom gourmet macabre truffles like these can be sold at a commanding price!
The Freakling Brothers haunted houses are a famous prime attraction during the month leading up to Halloween in Las Vegas. The Freakling Brothers haunted houses are an experience in horror that will surely provide nightmarish memories for a lifetime!
The Freakling Brothers celebrated their twentieth anniversary in the Las Vegas haunted house horror business this year! The Mollner family are the founders of the Freakling Brothers. The Mollner Family started their haunted house business in their own home by public demand. Their Halloween home displays drew crowds of spectators that waited in line, just to be scared to death! The Mollner family soon went into the Halloween haunted house business and they became a Las Vegas success story.
The Freakling Brothers Trilogy Of Terror haunted houses that I visited are located at a site in the north end of Las Vegas. The Trilogy Of Terror is located in the parking lot of the AMC Theatre Rainbow Promenade 10 at 2321 North Rainbow Boulevard near the intersection of Smoke Ranch.
The three haunted houses of the Trilogy Of Terror are The Gates Of Hell, Circus Of Horrors and Castle Vampyre! These are not the typical predictable haunted houses with a chainsaw ending. The Freakling Brothers haunted houses cause freaked out scared patrons to run out the door while screaming for someone to save their lives! Even the operators of other Las Vegas haunted houses have the deepest respect for the ingeniously mad terror that the Freakling Brothers provide for their humble guests!
I highly recommend the Freakling Brothers Trilogy Of Terror for visitors of Las Vegas and local residents! The Trilogy Of Terror is a Halloween horror that must be experienced! Here is a link to the Freakling Brothers web site for more details: http://www.freaklingbros.com/
Tempering White Chocolate:
An accurate digital candy thermometer or probe thermometer is necessary. The exact temperatures are critical for white chocolate tempering! Do not allow the melted chocolate to come in contact with any liquid or water! Water is the enemy of tempering chocolate.
It is easier to temper a large amount of chocolate than it is to temper a small amount of chocolate. Any excess tempered chocolate can be melted and reused at a later date. One pound of white chocolate is tempered in this recipe.
I do use Fahrenheit temperature for all my recipes!
Set up a small pot and a small mixing bowl to be used as a double boiler.
Fill the pot half way full with water.
Bring the water to a boil over high heat.
Reduce the temperature to very low heat and allow the water temperature to stabilize at the lower temperature.
Place 11 ounces of chopped high quality bar or block white chocolate in the small mixing bowl.
Set the mixing bowl on top of the pot of hot water.
Clip a candy thermometer in place.
Stir the white chocolate as it melts with a small rubber spatula. Stir gently and steadily!
Bring the melted white chocolate to 110 degrees, then immediately remove the mixing bowl from the heat.
Add 5 ounces of finely chopped white chocolate, while gently stirring.
Stir till the chocolate reaches 84 degrees.
Reheat the white chocolate for about 5 to 10 seconds in the double boiler, till it reaches exactly 87 degrees. Do not allow the temperature to exceed 89 degrees!
The white chocolate is now tempered and ready for use
The white chocolate may have to be reheated to 87 degrees a few times during the bloodshot eyeball assembly.
Bloody Eyeballs:
This recipe makes 4 bloody eyeballs!
Place 1 small spoonful of tempered white chocolate into a small stainless steel ramekin.
Add 2 drops of black food color, while stirring.
Allow the chocolate to cool, till it becomes a putty consistency.
Roll 4 tiny split pea size balls of black colored white chocolate.
Press each ball in place where the pupils are in the bloody eyeball candy molds.
Place the sheet of candy mold in a freezer for a few minutes, so the chocolate becomes solid.
Mix 1 tablespoon of tempered white chocolate with 2 drops of blue food color in a stainless steel small ramekin.
Remove the candy mold from the freezer.
Spread the blue tinted white chocolate over the black pupil chocolate, so the blue chocolate fills the iris section of the candy mold.
Use tissue paper to wipe off any excess if necessary.
Place the candy mold in the freezer, till the chocolate becomes solid.
Remove the candy mold from the freezer.
Spread a thin layer of tempered white chocolate in each bloody eyeball mold.
Freeze the candy mold till the chocolate becomes solid.
Make the dark chocolate truffle filling in the mean time!
Dark Chocolate Truffle Recipe:
This recipe makes a few extra truffles! Just roll the extra truffle portions into ball shapes and dredge them in cocoa powder to create classic chocolate truffles.
The chocolate ganache for truffles is rich and thick. The ganache should be cooled to less than 78 degrees, before it is rolled or shaped.
You will have to judge how much chocolate truffle filling will be needed for each white chocolate eyeball shell. If you want to completely seal the dark chocolate truffle with white chocolate like I did, then only fill the shell, so a 1/8" empty space is left at the top. Then tempered white chocolate can be spread over the dark truffle filling to seal the shell.
As an easy alternative, the dark truffle filling can completely fill the white chocolate shell and no white chocolate seal will be needed.
Place 1/2 cup of cream in a sauce pot.
Place the sauce pot over medium heat.
Allow the cream to scald.
Remove the pot from the heat.
Add 1 ounce of brandy.
Add 10 ounces of finely chopped couverture bittersweet chocolate.
Allow the mixture to stand undisturbed for 30 seconds.
Stir to melt the chocolate and create the ganache.
Cool the mixture to 90 degrees, then add 1 1/2 ounces of soft unsalted butter, while stirring.
Stir till the truffle ganache is thoroughly mixed.
Allow the mixture to cool to 78 degrees, so it becomes thick enough to be shaped.
Dark Chocolate Truffle Filling:
Place the chilled candy mold with the white chocolate bloody eyeball shells on a countertop.
Simply press a small amount of the truffle ganache into each chilled white chocolate eyeball shell.
Leave space at the top, if you want to seal the truffle filling in the shell with white chocolate. Fill the shells all the way up, if you prefer unsealed white chocolate bloody eyeballs.
Return the candy mold to the refrigerator and chill till the truffle filling becomes solid.
Note: Any excess truffle ganache can be rolled into small ball shapes, then refrigerated till they become solid.
The truffles can then be dredged and dusted with cocoa powder.
Sealing the Bloody Eyeballs:
If you chose to seal the truffle filling, then follow this step!
Spread tempered white chocolate over the truffle filling to seal the bloody eyeballs.
Freeze the candy mold till the chocolate becomes solid.
Bloody Vein Detail Steps:
Scrape off or cut off any excess chocolate flash that may surround each eyeball in the candy mold.
Invert the candy mold onto a plate and pop the chocolate candies out of each mold.
Trim any flash off of the eyeballs.
Freeze the eyeballs, till they become cold.
Mix 2 drops of red food color with 1 tablespoon of tempered white chocolate in a stainless steel small ramekin.
Place the plate of chilled bloody eyeballs on a countertop.
Dip the tip of a chopstick in the red chocolate.
Drag the red chocolate dipped chop stick tip over the raised veins on each eyeball, to paint the veins.
Use a knife to scrape off any goof ups!
Freeze the bloody eyeballs one last time to set the chocolate.
Present the bloody eyeballs however you wish too! I will be using a few Bloody Eyeball Chocolate Truffles to decorate Halloween cupcakes this week.
Happy Halloween! Mwahahaha! ... Shawna
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