Vampire Cookie Pops
Makes 16 Vampire Pops
-
1 packet white chocolate Tim Tams
-
50grams/1.7 ozs light or regular cream cheese (I used light)
-
3-4 tablespoons almond meal
-
red food colouring gel or liquid
-
250/6ozs Wilton red chocolate melted
-
Lollypop sticks
-
a small batch of black royal icing (see recipe below) or you can use chocolate fondant
-
white fondant for teeth and fangs
Step 1 - In a food processor, process the biscuits, cream cheese and red colouring until it becomes a smooth paste. You may need to stop and scrape 2-3 times to do this. Add almond meal if it becomes too sticky. Scrape the mixture into a bowl and refrigerate for 30 minutes until it becomes firmer.
From a ball, to a flattened ball..
To a diamond
To lips!
Step 2 - With a melon baller or small spoon scoop out truffle shaped balls and rolls these into balls between your palms. If you have hot palms like me, run them under cold water and quickly towel them dry. Shape them into lips but making a diamond shape and then fashioning lips-this is surprising easier than you would think :)'
Step 3 - Melt red chocolate in a double boiler. Dip a lollypop stick or a small wooden skewer into chocolate and carefully and gently insert it into the base of the cookie pop. Allow to set firm. Then dip each ball in the chocolate making sure that excess chocolate drips off-this is very important. Place back on parchment lined tray to set firm.
Step 4 - When set, add a little black royal icing in a long oval shape in the centre of the lips. Then shape some fangs with the white fondant and some teeth and affix these to the royal icing which will set hard and adhere them.