Ingredients for KIT KAT® Eyeball Truffles
2 cups of finely crushed KIT KAT® 4 Fingers
1 cup dark chocolate
¾ cup Nestlé All Purpose Cream
4 tbsp. butter
3 cups melted white chocolate (candy melts preferred)
Cocoa powder, for rolling truffles
Dark chocolate buttons
Procedure for KIT KAT® Eyeball Truffles
- Place dark chocolate in a bowl
- Heat the cream and butter until just boiling.
- Pour hot cream over dark chocolate. Cover with plastic wrap for 5 minutes.
- Remove plastic wrap and stir until smooth. Allow mixture to cool for 15 minutes.
- When cool, add in the crushed KIT KAT®. Stir to combine. Set in the refrigerator, about 3 hours.
- Shape truffles, small ice cream scoop or melon baller.
- Scoop the mixture into even-sized balls. Place on a sheet pan lined with wax paper.
- Grease your hands and roll each truffle between your palms until all truffles are round.
- Place a candy stick or popsicle stick into each truffle. Chill truffles in the refrigerator for another 30 minutes.
- Dredge truffles in cocoa powder, shake off excess.
- Dip each cocoa coated truffle into the melted white chocolate.
- Before the white chocolate sets, add a dark chocolate button to the front of the truffle. Allow them to cool.
- When the white chocolate is set, decorate the eyeball.
- Take a toothpick and dip it in the white chocolate, then place a dot on the dark chocolate button to resemble and eye. Use a red edible ink pen to draw veins around the eye.
