A cute chocolate turkey to put at Thanksgiving place settings or to top cupcakes.
- 1 ounce tempered chocolate
- 20 pumpkin seeds
- 1 cranberries
- 1 cacao nibs you could also use a nut
Fill a piping bag with warm, tempered chocolate and cut a small hole across the end of the bag.
Pipe a few circles of chocolate onto parchment paper on a baking sheet, the inside of a silicone cupcake tin, or chocolate disc molds. Don't make too many circles at once or you won't have time to attach the seeds before the chocolate hardens.
Bang the baking sheet, tin, or molds against a table to smooth out the chocolate. This makes a huge difference in the appearance of the discs.
Starting with the feathers in the back of the turkey, layer seeds to form feathers matching the image above.
Pipe a neck, head, scrawny legs, and feet out of chocolate onto each disc.
Attach the cranberry and the nib.
Leave at room temperature to harden. If not eating immediately, store in a sealed container.
Calories: 261kcal | Carbohydrates: 19g | Protein: 7g | Fat: 20g | Saturated Fat: 7g | Sodium: 5mg | Potassium: 244mg | Fiber: 2g | Sugar: 14g | Iron: 14.2%