How To Make Chocolate Bunny Recipes

HOW TO MAKE CHOCOLATE BUNNY

Steps:

• Place all ingredients into a microwave safe bowl with a pour spout for easy dispensing. Melt in microwave for 1 1/2 - 2 minutes at 70% power. Remove from microwave and stir until smooth.
• Pour chocolate into candy molds, repeating until molds are filled. Allow to sit in a level area until the chocolate has dried and hardened. Place into freezer for about 30 minutes to easily release from mold.

HOMEMADE CHOCOLATE BUNNY

Steps:

• Place about three inches of water in a medium to a small pan.
• Next, place a heat-proof bowl on top of the pan. Make sure to use one that is bigger than the pan.
• Bring water to a boil and place the melting chocolate in the bowl.
• Once the water is boiling, turn the heat down to medium to low. Mix chocolate thoroughly.
• Add the food coloring before the chocolate is fully melted and mix well.
• Fill both chocolate molds to the top and look underneath the mold to see air pockets. If there are, use a knife or toothpick to get rid of the bubbles.
• Place the chocolate-filled molds together and clip the edges to all the sides.
• Let the chocolate cool on your kitchen counter for two or more hours.
• Place the mold in the refrigerator for only 15 minutes if you like.
• Once the chocolate is no longer warm to the touch, take off clips and gently pull the mold off in sections. You'll see the chocolate lift from the mold. Work your way around the bunny until it lifts clean of the mold.
• Lift the bunny out of the mold carefully and trim off excess chocolate.
• Trim the bottom of the bunny so that the surface is flat. The bunny will stand if you trimmed it well.

CHOCOLATE BUNNY BUTT CAKE

Steps:

• Heat oven to 325°F. Grease 1 1/2-quart ovenproof bowl (8 inches across top) with shortening; coat with flour (do not use cooking spray). Lightly grease 3 muffin cups in regular-size muffin pan.
• Make cake batter as directed on box. Pour cake batter in 3 muffin cups, filling two-thirds full. Pour remaining batter into 1 1/2-quart bowl.
• Bake cupcakes 17 to 21 minutes, bowl 47 to 53 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from muffin cups and bowl; place rounded sides up on cooling racks. Cool completely, about 1 hour. If necessary, cut off rounded tops of cakes.
• Spoon all but 2 tablespoons of the frosting into large bowl. Add red food color to the bowl to make desired pink color. Place bowl cake on tray cut side down; spread 1/3 cup frosting over cake. Use frosting to adhere cupcakes to bowl cake for feet and bunny tail. Use toothpicks if necessary. Place marshmallow halves, cut sides down, on tops of 2 cupcakes to make heels of feet. Spread thin layer of frosting over side and top of cake to seal in crumbs. Freeze cake 30 to 45 minutes to set frosting.
• Spread remaining frosting over cake, using reserved 2 tablespoons white frosting to frost the bunny tail. Sprinkle with coconut; press gently to adhere. Surround bunny with crushed chocolate cookies. Use rolling pin to press strawberry candies into 2 large rectangles. Cut 2 large ovals and 6 small circles out of candy. Press onto bottoms of bunny feet, using frosting if needed.
• Roll up fruit snack to make carrot shapes. Cut green sour candies in half crosswise; press into large end of each carrot to make greens on carrot. Cut ears from construction paper; wrap ends that will be inserted into cake with plastic food wrap. Insert into cake. Remove ears, plastic wrap and toothpicks before serving. Store loosely covered.