Celebrate the return of these winged beauties to our backyards and parks by creating an edible homage.
Real butterflies are a lovely and welcome sign of summer. White chocolate butterflies are simply delicious any time of year. Celebrate the return of these winged beauties to our backyards and parks by creating an edible homage. These pretty butterflies are surprisingly easy to make.
- Cut one 6-inch square of parchment paper for each butterfly youintend to make.
- In a microwave-safe bowl, melt 1 cup of white chocolate chipsand 1/4 teaspoon vegetable oil in 30-second increments, stirringfrequently until the chocolate has melted. The addition of thevegetable oil is crucial in order to achieve the correctconsistency for piping. Be very careful because chocolate burnseasily. Stop and stir the chocolate frequently to ensure that youdon’t overdo it.
- Allow the chocolate to cool for about five minutes.
- Place the chocolate mixture in a Ziploc bag and snip a smallcorner from one side of the bag.
- Pipe a pair of wings onto one of the parchment paper squares,either freehand or using a stencil or template. Quickly cover thewings with colored decorating sugar. Tip the edges of the parchmentpaper to shake off any excess sugar.
- Add a couple of jellybeans to the middle to make a “body.”
- Let the wings harden completely. Be patient! If you try to peelyour butterflies off the paper before they have completely set,they will break. You can refrigerate the butterflies to hasten thehardening process.
- Gently peel each butterfly from the paper and pop it into yourmouth, or serve them alongside a bowl of ice cream or atop acupcake as a fun embellishment.
- 6-inch squares of parchment paper
- 1 cup white chocolate chips or a white chocolate baking bar cutinto pieces
- 1/4 tsp vegetable oil
- Microwave safe bowl
- Small plastic bag (such as Ziploc)
- Colored decorating sugar