Ingredients:

  • 8 oz Dark Chocolate, finely chopped (minimum 60% cocoa solids)
  • 3/4 cup Heavy Whipping Cream (35% fat)
  • 1 Tbsp Unsalted Butter, room temp
  • 1/4 tsp Fine Sea Salt
  • 1/2 tsp Vanilla Extract
  • 12 oz White Chocolate (melting wafers or chopped baking bar)
  • 1 tsp Refined Coconut Oil (optional)
  • 36–40 pieces Candy Eyes

Instructions:

  1. Place the finely chopped dark chocolate into a heatproof bowl.
  2. Gently heat the heavy cream, butter, and salt in a saucepan until steam begins to rise and small bubbles form around the edges. Do not boil.
  3. Pour the hot cream mixture directly over the chopped chocolate. Let it stand for 5 minutes without stirring.
  4. Starting from the center of the bowl, gently stir the mixture with a rubber spatula until the chocolate is fully melted and a smooth, glossy emulsion (ganache) forms. Stir in the vanilla extract.
  5. Cover the bowl with cling film, pressing the film directly onto the surface of the ganache. Chill in the refrigerator for 1–1.5 hours, or until firm enough to roll.
  6. Using a small scoop or your hands, roll the chilled ganache into uniform balls (approx. 1.25 inches diameter). Place them on a parchment-lined baking sheet.
  7. Melt about 1/4 cup of the white chocolate coating separately. Dip the tip of each lollipop stick about 1/2 inch into the melted white chocolate, then insert the stick halfway into a truffle ball.
  8. Return the pops to the refrigerator for 30 minutes to ensure the sticks are secure and the pops are cold.
  9. Place the remaining white chocolate (and coconut oil, if using) into a deep, narrow mug. Melt slowly using 30-second bursts in the microwave or over a gentle Bain-Marie until completely smooth and lump-free. Aim for 88°F–90°F (31°C–32°C).
  10. Working quickly, dip one cold truffle pop fully into the melted white chocolate. Gently tap the stick on the side of the mug to allow excess chocolate to drip off.
  11. Immediately insert two candy eyes onto the wet coating. Place the pop into a Styrofoam block to set. Repeat with all remaining pops. Allow the coating to set completely (about 15 minutes).
  12. Reheat the remaining white chocolate, ensuring it’s smooth but slightly thicker than the dipping consistency. Transfer this chocolate into a piping bag fitted with a small, plain round tip or a sturdy zip-top bag.
  13. Pipe thin, random zig-zag lines across the pops (the 'bandages'), leaving a small gap where the eyes are placed. Overlap the lines to mimic tattered bandages.
  14. Allow the chocolate bandages to set fully at cool room temperature or briefly in the refrigerator before serving.