Remember last week’s recipe review, when I told you I’d be posting about how I turned the truffles into snowmen? Well, as promised, I’m writing about it today.
I should tell you, though, that this isn’t exactly a walk-through. I’ll certainly be sharing what I did to make these, but I’m also going to be honest about what didn’t work as well as I would have liked, and what you may be able to do better. My hope is that this will give you enough of an idea of what to do to make your own, possibly better, snowmen.
Before we get started, lets go over what you’ll need:
- Truffles (the recipe I used made enough for about 18 snowmen)
- White melting chocolate (about a 1.5 lb to 2 lb)
- Pretzel sticks (depending on their length, you may need to break them in half)
- Two colours of gel decorating icing (I used black and blue)
- Orange jujubes (only one or two should be needed)
- Mini peanut butter cups (one for each snowman)
The first step, of course, is to make your truffles. You should be able to use just about any kind you’d like to, though you’ll want to use something that will pair well with white chocolate. When you’re rolling your truffles, take care to make them three different sizes: larger truffles for the base of the snowmen, medium-sized for the bodies, and smaller for the heads.
Once the truffles are set, it’s time to dip them in the white chocolate. It’s also at this point that you’ll be attaching the arms. To attach them, simply dip a medium-sized ball in chocolate, set it back onto the parchment-paper lined cookie sheet, and stick in the arms.
When your chocolate is set, you can begin assembling the snowmen. Start with one of the larger truffles; simply trim the excess chocolate off the bottom and set it to the side. Then, take one of each the medium-sized and small truffles and do the same thing. You could trim the excess chocolate off of all the truffles at once, but I prefer to work snowman by snowman.
Next, cut a small amount of the truffle out of the bottom of the medium-sized truffle. This doesn’t need to be a big cut; all you’re doing is making the bottom less flat, so that it’ll better sit on top of the base. Dab a bit of gel icing over the area you cut, then press the truffle on top of the base. Repeat with the small truffle.
Now, that’s where you may want to do things a bit differently than I did. The gel icing worked fine, but there were a few truffles that wanted to slide off. Dabbing on melting chocolate might be the better way to go with this step.
When the head of the snowman is sitting firmly on the body, cut off the top of a peanut butter cup. You may not have to cut off much; you just want to take off enough that you can hollow out some (but not all) of the peanut butter. Attach the peanut butter cup the same way you did the head and body, creating a hat.
At this point, you have a couple of options. If your snowman is steady enough, gently dab on two eyes and three buttons down his front. Then, cut out a piece of jujube, creating a nose. Use the gel icing (or melting chocolate) to attach it. But, if your snowman needs some time to set before you can do this, just let him sit for a few minutes.
Once everything is attached, let them sit for about half an hour. At this point, I gently placed mine into individual baggies, placed them on a high-sided tray, and set them in the freezer for about 15 minutes. After that, I kept them in the fridge until I was ready to serve them. But you could skip the baggie step and freezer step if you’ll be serving yours right away.
Honestly, that’s all there is to these little guys. They don’t take a whole lot of time (I think mine came in at about three to five minutes per snowman), and they’re not overly difficult. The only thing you need to be careful with is whether the gel icing is going to harden enough that it’ll hold everything together. But, as I said, subbing it out for melting chocolate should eliminate that question.