Ann Reardon

Chocolate Swirls and Splashes

cake pop swirls how to cook that

 

It’s time to have some fun with chocolate swirls and splashes. Capturing the fluid motion of liquids in solid form always looks fascinating. It’s like freezing a moment in time.

 

Cake Pop Swirls

You can make cake pops from scratch using this recipe or this one

or use cake scraps as below

2 cups cake crumbs
150g (5.29 ounces) milk chocolate
50 mL (1.69 fluid ounces) Cream
cake pop sticks
white chocolate

For coating
400g (14.11 ounces) white chocolate
oil based food coloring

Pour your cream over the chocolate and microwave for 30 seconds stir, 30 seconds stir, 20 sec stir then repeat 10 sec stir until it melted. Mix in the cake crumbs.
Take a tablespoon of mixture and roll it into balls and place on a baking tray.
Dip a cake pop stick into some melted compound chocolate then push it into each ball.

Temper some white chocolate (how to temper).

Place some of your chocolate into two small bowls and add oil based food colouring you can get this as a liquid or a powder. Do not use water based gel colours or liquid colours because it will seize your chocolate.

Drizzle the top of the bowl of white chocolate with the coloured chocolate

Take a cake pop dip it in swirl and pull out. Then hang it upside down to set.

how to cook that can pop swirls

Splash Truffles

Chocolate
chocolate truffle mold
Oil based food coloring

Line the truffle molds with chocolate as shown in the video.

Filling ganche
150g (5.29 ounces) milk chocolate
50mL (1.69 fluid ounces) cream
heat together int he microwave until melted. Cool to room temp then pour into on half of the chocolate truffles.

Filling – raspberry gel
juice of half a lemon
2 cups frozen raspberries
sugar to taste.
2 sheets of gelatin

Add the gelatin to the water and leave to bloom.
Place the remaining ingredients into a pan and heat until the raspberries break down. Pour through a seive to get rid of the seeds. Squeeze the water out of the gelatin and stir through until melted.

Cool to room temp then pour into one half of the chocolate truffles and leave to set.

Once they are set join the two halves together.

Chocolate splash
300g (10.58 ounces) chocolate
oil based food coloring
50g (1.76 ounces) compound chocolate

chocolate truffles ann reardon

Warm some compound chocolate, dip in a cake pop stick and rest it on the top of your truffle int the centre. Once set, carefully lift them up and poke into some oasis foam that is wrapped in foil.

Pipe over some tempered chocolate in one colour. Then immediately follow with another colour and let it drip down.

Once the chocolate is set turn it the right way up and push the stick sideways until the stick comes off.

These truffles are inspired by an amazing French chocolatier Martin Diez. They look epic and inside they are super yummy.

Copyright © 2017 Reardon Media Pty Ltd. All rights reserved. How To Cook That

BIG ANNOUNCEMENT

I have been busy over the last year planning, writing and overseeing the photography and layout for my first ever cookbook! There are heaps of my favourite dessert recipes in there with a chapter on pastries, ice-cream, yummy cakes, artistic desserts and of course chocolate desserts. Each chapter has its own intro explaining the food science that you'll need to know for success every time. Booksellers where you can purchase your very own copy: http://bit.ly/ARcookbook


All recipe quantities in the book are in grams, ounces and cups.

16 Comments View Comments

  1. Rating: 4.5

    i just found this video but what cream can I use?-

  2. Rating: 5

    Hi Anne! I love all your videos and you have been such a great inspiration and help to me!
    Can you tell what the name is of the pan you use to mold the chocolate splashes? I’ve really been wanting to make them but I can’t find a mold like that!
    Thanks!

    Amber

  3. Rating: 5

    .hey ann i have been watching you since i was 5! I actually recalled watching the chocolate secrets video and i am so happy i did.I made the peanut butter chocolate truffles for my mom on mothers day and she loveeeeed it so thank you. I’m 10 and cant stop watching your videos.

  4. Rating: 4.5

    Hi ma’am I am interested in the splash truffle you have posted, but not able to find exact truffle moulds anywhere, please help me with this.

  5. Rating: 5

    hi, Ann, i very very very love your vid . it ‘s soo maraculously fantastic and it made me mouth-watering (=^-^=) !!!

    • i hope you read this !!!

    • Admin HowToCookThat

      Thanks for commenting Judyella2207.

  6. Rating: 4.5

    Hi Ann my name is Mia. I watch you all the time. My mom maked cakes fora living but now retired to take care of the family. She still makes cakes though and these tips help her too. My mom made cakes just like yours too! You guys are like twin cake sisters. Love you vids

    • Admin HowToCookThat

      Wow, that is great to hear Mia. Say Hi to your Mom for us.

  7. Rating: 4

    Hi Ann, will the truffles be ok in the fridge for a week?

    • Admin HowToCookThat

      Hi Lisa, Tuffles that don’t contain fresh fruit (or similar) should keep for 1-2 weeks if stored in an airtight container in a cool place and away from direct sunlight.

  8. Rating: 5

    I came across your blog while searching recipes on google. your blog is informative and useful for food lovers. you provide a very good information thanks for sharing it.

  9. Rating: 5

    I would like to make the splash truffles but we do not have gelatin sheets. Can I use unflavored gelatin?

    • Admin HowToCookThat

      Hi Debbie, if this recipe it is best to use gelatin sheets rather than the powder.

      • Hi Ann! 🙂 Is there a preferred bloom strength?

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