Make miniature chocolate stars to decorate a cake, or use a large mould and transform the delectable treat into chocolate star-shaped lollipops. Use a confectionery coating chocolate to make the stars and embellish them once they have cooled. You can decorate the stars with melted candy decals for a little bit of colour or make the stars sparkle by sprinkling edible glitter onto each one.
- Skill level:
Things you need
- Confectionery coating chocolate
- Double boiler
- Star-shaped silicone mould
- Waxed paper (optional)
- Candy melts (optional)
- Edible glitter (optional)
Place some of the confectionery coating chocolate in a double boiler. Stir occasionally until the chocolate begins to melt.
Remove the chocolate from the heat. Continue to stir until all of the chocolate has melted.
Pour the melted chocolate into the star-shaped silicone moulds. Tap on the sides of the moulds to coax any air bubbles to the top. Place the moulds in the freezer until the chocolate has cooled, which takes 5 to 10 minutes for small moulds and 20 to 30 minutes for large moulds.
Take the moulds out of the freezer. Wiggle the sides of the moulds gently to release the chocolate. Place the chocolate onto a serving tray to serve the stars on their own. You can also garnish a cake or other treat with the stars or place them onto a sheet of waxed paper to decorate.
Mist the chocolate stars with water to decorate them with edible glitter. Sprinkle a generous amount of glitter over each star. To decorate with melted candy, place the candy melts in the double boiler, melt the candies and then paint or drizzle the pattern, design or other decal you would like on each star. Place the stars in the refrigerator immediately, and let the candy cool.
Tips and warnings
- If you do not have a double boiler, you can melt the chocolate in a bowl in the microwave. Keep the setting on low, and stir every 20 to 30 seconds until the chocolate melts.
- To mix the glitter into the top layer of the chocolate, sprinkle a thick layer of glitter into the silicone moulds before gently spooning the chocolate into the moulds. Try not to disrupt the glitter as you pour in the chocolate or it will mix into the middle of the chocolate.
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