Adorable, edible Minnie or Mickey Mouse ears and bowties. Add them to cupcakes, cakerolls or any other dessert you'd like!

Remember you can make most of my recipes lactose free, which I always do, you'll just have to get the right ingredients.

Ingredients

Ingredients

  • 100 grams of Dark Chocolate*
  • 50 grams of White Chocolate*
  • Red or Pink Food Colouring, powder or oil based

*If you are going to store or use these at room temperature make sure it is tempered chocolate.

This recipe makes a total of 12 sets of ears and 12 bowties.

Tools

What you'll need

  • Template
  • Heat Proof Bowl
  • Silicone Spatula
  • Scissors
  • Cutting Board(s), A4 Size
  • Acetate Sheets
  • (Disposable) Piping bag(s)
  • Optional: 1 Small Piping nozzle, Wilton tip 2*
  • Optional: Small Boiling Pot**

*The opening of the nozzle should be a little smaller than the thickness of the lines on the template.
**Only necessary if you choose to melt the chocolate au bain-marie. Make sure your bowl fits on top of the boiling pot without touching the water in the pot, otherwise your chocolate could easily burn.

Method

I do NOT temper my chocolate in this recipe, if you prefer to temper your chocolate you could use the method described in this recipe or search online for other methods.

Microwave Method

  1. Cut template into three strips, place on a cutting board and tape it down.
  2. Cut acetate strips that will cover the strips of template and fold in half.
  3. Line up the fold with the line in the middle of the template and tape the acetate to the cutting board.
  4. Break your dark chocolate into small pieces, place into a heat proof bowl.
  5. Heat this in the microwave for short intervals of time and stir gently in between, until the dark chocolate has completely melted.
  6. Put the dark chocolate in a piping bag and cut off a small corner. NOTE: Or use a piping tip.
  7. Place in the middle of the 'ears' on the template and pipe until the circle is big enough, don't forget to add the 'pricker' part.
  8. When you're done put the cutting board(s) in the refrigerator until the chocolate has fully hardened.
  9. Repeat steps 4 through 6 for the white chocolate and pipe the dots of the bowties.
  10. Refrigerate until the chocolate has hardened again.
  11. Colour the leftover white chocolate pink or red and pipe the bowties.
  12. Refrigerate until the chocolate has hardened again.
  13. Once the chocolate has hardened, carefully remove the chocolate Minnie or Mickey Mouse ears and bowties from the cutting boards and use as you'd like.

Au Bain-Marie Method

  1. Cut template into three strips, place on a cutting board and tape it down.
  2. Cut acetate strips that will cover the strips of template and fold in half.
  3. Line up the fold with the line in the middle of the template and tape the acetate to the cutting board.
  4. Break your dark chocolate into small pieces, place into a heat proof bowl.
  5. Place the heat proof bowl on top of a boiling pot* that has a layer of water in it, on the stove and let the dark chocolate melt. Stir gently occasionally until the dark chocolate has completely melted.
  6. Put the dark chocolate in a piping bag and cut off a small corner. NOTE: Or use a piping tip.
  7. Place in the middle of the 'ears' on the template and pipe until the circle is big enough, don't forget to add the 'pricker' part.
  8. When you're done put the cutting board(s) in the refrigerator until the chocolate has fully hardened.
  9. Repeat steps 4 through 6 for the white chocolate and pipe the dots of the bowties.
  10. Refrigerate until the chocolate has hardened again.
  11. Colour the leftover white chocolate pink or red and pipe the bowties.
  12. Refrigerate until the chocolate has hardened again.
  13. Once the chocolate has hardened, carefully remove the chocolate Minnie or Mickey Mouse ears and bowties from the cutting boards and use as you'd like.

*Make sure your bowl fits on top of the boiling pot without touching the water in the pot, otherwise your chocolate could easily burn.

 

Used in

Used in the Following Recipes:

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