8ounces(a little less will do) dark chocolate, chopped. Do not use chocolate chips.
For Royal Icing
1 1/2cupsconfectioner’s sugar
water, as needed
Mix the powdered sugar, peanut butter, melted butter, vanilla, and salt until combined. I use my electric mixer with the paddle attachment, starting on low until crumbles form, then on medium until the mixture becomes more cohesive.
Scoop the peanut butter mixture into balls. Tease the sides of the balls into points, creating a fat diamond shape like a football. Chill, covered, for about 1 hour, or overnight.
Melt the chocolate over a double boiler or in the microwave in 30-second increments.PRO TIP #1: Do not get any water in your chocolate. Water is chocolate kryptonite and will make the chocolate seize up.PRO TIP #2: If using the microwave, melt the chocolate in 30-second increments until it is about halfway melted, then at 10-second increments, stirring, until fully melted. Chocolate can burn, so err on the side of checking and stirring often.
Holding the buckeyes as close to the bottom as possible to avoid fingerprints, dip the buckeyes upside-down into chocolate, leaving a thin bare strip at the base where you're holding them. Place on a cooling rack and let the chocolate dry.
For the Royal Icing
While the chocolate sets up, make the royal icing: Stir together 1 egg white with 1 1/2 cups confectioner’s sugar. Add a squirt of lemon juice to thin to proper piping consistency. It should be perfectly smooth and hold a medium peak in the bowl. I like to add the confectioner’s sugar one cup at a time. PRO TIP: Use a spatula, not a whisk, when it starts to thicken or it will all get stuck in the whisk.PRO TIP #2: Keep your royal icing covered with a damp kitchen towel or plastic wrap placed directly over the surface so it does not harden or form a skin.
Using a piping bag fitted with a Wilton #2 round tip (or a very narrow tip, in other words), pipe two lines across the pointed ends of the footballs. Next, pipe a small vertical line in the center. Create laces by piping small lines perpendicular to the vertical line. Let dry.
Serve chilled or at room temperature. Will keep, covered, for several days.
A recipe from Unpeeled. Copyright 2020. All rights reserved.