Whimsical Chocolate Filled Turkey Cups

Whimsical Chocolate Filled Turkey Cups

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This was something that fed into my incredible need to “over-do” something. These Whimsical Chocolate Filled Turkey Cups are certainly a show stopper for the dessert on Thanksgiving. It’s a bit fussy but so worth it – just look at how adorable they are and they are totally edible!

Whimsical Chocolate Filled Turkey Cups

Whimsical Chocolate Filled Turkey Cups
Recipe Type: Dessert
Author: Dannelle
Serves: 8 cups
This may take a little work but it is SOOOOO worth it!
  • 1 silicone shot glass mold (found at Michael’s)
  • 15 oz Ghiradelli melting chocolate wafers
  • 1 box Ghiradelli white chocolate pudding
  • 1 tsp pumpkin pie spice
  • 1 package of small edible eyes
  • 1 container of Christmas light sprinkles
  • 1 package of chocolate fondant (Found at Michael’s)
  • 1 disposable piping bag
  • 1 mini Christmas light cookie cutter
  1. Using a double boiler, melt the chocolate
  2. Once melted, pour chocolate into the silicon molds and place into the freezer over night
  3. Once you place the mold into the freezer start cutting the feathers and molding the legs
  4. Pour remaining chocolate into the piping bag and cut off a small part of the tip. This will act as the glue
  5. Work with the fondant to make it soft
  6. Sprinkle a little bit of powder sugar onto a cutting board and roll out using a rolling pin just like you would for cookie dough
  7. Use the cookie cutter and cut out 5 light shapes for each cup. A total 40 light shapes
  8. Using the remaining fondant, pinch off some fondant about the size of a skittle and roll into logs for the legs
  9. About 2 legs for each cup so you will need 16 logs
  10. Pinch off some more fondant about the size of a mini M&M for the feet and roll into logs
  11. mini logs for each leg so 24 mini logs
  12. Place the mini logs into a V shape with the 3rd toe going into the middle
  13. Using the melted chocolate, add a little bit in the middle of the feet to hold all three pieces together
  14. Repeat steps with remaining feet pieces
  15. Let those dry for 2 hours before moving
  16. Take 5 of the feather pieces and piece it together
  17. Add a little bit of chocolate behind a feather piece to glue them together
  18. Repeat steps with remaining feather pieces. Once done you should have 8 sets of feathers
  19. Next day
  20. Once you pull out the chocolate molds out of the silicone mold place them onto a cutting board
  21. Melt the chocolate in the piping bag to act as a glue again
  22. Take 2 eyes for each cup
  23. add a small drop of melted chocolate onto the back of the eyes and place them onto the chocolate mold
  24. Place chocolate mold onto its back so that the eyes wont fall off while the chocolate is hardening
  25. Add a drop of chocolate under the eyes and place a yellow and red Christmas light sprinkle onto the melted chocolate for the beak and gobble
  26. Repeat steps with remaining cups and let dry for 20 minutes
  27. Pick the cups back up into a sitting position
  28. Add melted chocolate to the bottom part of the feather piece
  29. Place feather piece onto the back part of the chocolate cup and hold for 2-3 minutes
  30. With the cups still being cold from being in the freezer the melted chocolate should harden fast
  31. Using a cup or can, place the feet up against the cup or can
  32. Carefully place a leg close to the feet and add a little drop of melted chocolate where the leg and feet meet to connect them
  33. Repeat steps with remaining feet and legs
  34. Let chocolate harden for 30 minutes before carefully moving them
  35. Once 30 minutes is up, lightly flatten the back of the leg and add a drop of melted chocolate
  36. Place the flatten part of the leg under the chocolate cup
  37. Repeat steps with remaining legs
  38. Let set for 30 minutes
  39. Using a large mixing bowl, combine the pudding mix, milk and pumpkin pie spice and mix for 5 minutes until combined
  40. Pipe the pudding into the chocolate cups

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