Ingredients

The following ingredients have 32 Servings
  • 1 baked chocolate cake ((use either a 9 x 13-inch sheet cake or 2 8-inch round cakes))
  • 1/4 - 1/2 cup vanilla frosting
  • 30-38 ounces melted white candy melts or melted and tempered pure white chocolate
  • optional: black (pink, or green oil-based candy coloring)
  • 2/3 cup cherry, raspberry, or strawberry preserves or dessert sauce ((about 3/4 teaspoon per brain))
  • red liquid food coloring

Instruction

  • Cut the edges off the chocolate cake and discard.
  • Break up the center of the cake into a mixing bowl or the bowl of a stand mixer.
  • Add 1/4 cup white frosting.
  • Mix until it holds together in a soft ball.
  • Add more frosting if needed.
  • Set aside.
  • If desired, stir in drops of oil-based candy coloring to add color to your white chocolate brains.
  • Spoon some melted white chocolate into one of the brain mold cavities.
  • Spread the chocolate around to create a nice, evenly coated, thin shell.
  • Repeat.
  • Wipe off any candy coating around the edges of the mold.
  • Freeze for 5 minutes, if you are using candy melts, or refrigerate for 15 minutes, if using pure white chocolate.
  • Remove the molds from the freezer.
  • Stir a few drops of liquid food coloring into the fruit preserves.
  • Strain out any pieces of fruit or seeds.
  • Spoon 3/4 teaspoons of the fruit filling into each brain cavity.
  • Scoop out about 2 tablespoons of the cake ball mixture and press it into a brain cavity leaving enough room to add a layer of candy coating on top.
  • Spoon some more white candy coating on top of each cake ball and smooth it out.
  • Be sure to wipe off any excess coating around the edge of the mold.
  • Freeze for 5 minutes if you used candy melts or refrigerate for about 10 minutes, if you used pure white chocolate.
  • Unmold the candies.