We've used chocolate candy melts in this recipe for a delicious, easy-to-make recipe. If using real chocolate (ingredient list will list cocoa butter and/or cocoa liquor), then the chocolate should be tempered when painting and filling the mold, or the finishe cookies will be nearly impossible to remove from the mold, or if they do come out of the mold, they may remain tacky or have streaks throughout. Click here to learn more about tempering chocolate.
Clasen Brite White and Merckens Super White chocolate melts tend to be thick when melting. Paramount crystals are added to thin the chocolate. We recommend adding approximately 1 tablespoon per pound of chocolate, but more or less can be added as needed.
Instructions
If the chocolate is in block form, chop the chocolate into uniform pieces. Place the dark chocolate candy wafers or chopped chocolate into a microwave-safe bowl. Place the white chocolate candy wafers or chopped chocolate into a microwave-safe bowl.
Melt the chocolate using 20 second intervals, stirring in between to ensure the chocolate melts evenly and doesn’t scorch. Continue melting until the chocolate is fluid.
Use a brush and paint the eyes with melted white chocolate. Allow to set at room temperature
Use a brush and paint around the eyes with melted dark chocolate. Allow to set at room temperature
Pour the white chocolate in a squeeze bottle. Fill the mold 1/3 full with melted white chocolate.
Place cookie in filled mold and gently press to allow the chocolate to surround the cookie.
Seal the cookie with white chocolate from the squeeze bottle.
Place the mold in the freezer for 10-15 minutes.
When the mold is cloudy, and the candy feel cool, Gently flex the mold and allow the cookies to fall onto a clean, dry towel.
Add dots of melted dark chocolate to create the mummy's pupils.
