Thursday, October 20, 2011

Spooky Delicious Chocolate Desserts!

Here they are… time to spook everyone with delicious chocolate desserts for Halloween! Here are some simple, cute ones to make trick o’ treaters smile!

Check them out!image

Graveyard Pie Halloween Dessert for Chocoholics


3 cups (about 32) finely ground chocolate sandwich cookies, divided

3 tablespoons melted butter

1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk

1 3/4 cups (11.5-ounce package) Nestlé Toll House Milk Chocolate Morsels

2 large egg yolks

2 tablespoons cornstarch

8 chocolate filled vanilla wafer cookies

Black and purple decorator writing gels

Assorted Nestlé Halloween Candies


COMBINE 1 1/2 cups cookie crumbs and butter in 9-inch pie plate. Press crumb mixture onto bottom and upsides of pie plate. Set aside remaining 1 1/2 cups crumbs for dirt topping.

WHISK together evaporated milk, egg yolks and cornstarch in medium saucepan. Heat over medium-low heat, stirring constantly, until mixture is very hot and thickens slightly; do not boil. Remove from heat; stir in morsels until completely melted and mixture is smooth.

POUR into crust. Sprinkle with remaining 1 1/2 cups cookie crumbs. Press crumbs down gently. Refrigerate for 3 hours or until set.

DECORATE cookie tombstones with writing gels as desired; let set. Insert tombstones around edge of pie. With spoon, mound cookie crumbs to form “fresh graves.” Decorate graveyard with candy to make the pie as spooky as you want it to be!

Makes 8 servings

Calories:560g, Total Fat:29g, Cholesterol:90mg, Protein:10g, Carbohydrates:70g, Sodium:350mg



Black Widow Bites


Black shoestring licorice

12 grape Jujubes

1 cup vanilla or white chips

24 red nonpareils

12 chocolate wafers


Cut licorice into 96 pieces, about 1/2 in. long. Using a toothpick, poke one licorice piece about 1/8 in. into a candy. Repeat seven times to make eight spider legs. Repeat with remaining licorice pieces and candy.

Melt chips in a microwave or heavy saucepan; stir until smooth. Transfer to a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe two small dots on one candy and immediately place one nonpareil on each dot to create eyes. Repeat with remaining candies.

Pipe a web on each chocolate wafer. Pipe a dot of melted vanilla chips onto the bottom of the spider and attach to wafer. Yield: 1 dozen.



Halloween Candy Bark


1 bag white chocolate chips

20 Halloween colored Oreos

Candy corn

2 individual bags (like the bags sold at the check-out line) Reese’s Pieces


Line a 7×11 casserole dish with wax paper.

Break Oreo cookies into quarters and form a single sheet as the “crust.”  Be sure to leave some space between the cookie parts, so that the white chocolate can act as a glue to hold the pieces together.

Melt the white chocolate chips in the microwave for 40 seconds and stir until smooth.  You may need to return to microwave for additional melting.

Pour melted white chocolate evenly over the Oreos.

Sprinkle candy corns and Reese’s Pieces generously over the white chocolate.

Use another piece of wax paper to gently press candy pieces into the white chocolate and to push the white chocolate between the cookies pieces.

Allow to cool and harden completely before breaking into bars.



Wicked Witch Cupcakes


1-1/2 cups chocolate frosting

1 package (4-3/4 ounces chocolate cones (Nabisco Oreo Cones)

Orange nonpareils

1 can (16 ounces) vanilla frosting, divided

Neon-green food coloring

12 cupcakes, removed from paper liners

Chocolate chips

Green and red tube icing

Mike and Ike Tangy Twister candies

Chocolate Jimmies


Place chocolate frosting in a freezer-weight zip-top bag and snip off a small corner. Pipe base of cones, dip in orange nonpareils, and set aside.

Place 1/2 cup vanilla frosting in a another zip-top bag and snip off a small corner. Tint remaining frosting green and frost cupcakes.

Turn cupcakes on sides, then place decorated cones on top. Using vanilla frosting, pipe eyes on cupcakes. Attach chocolate chips for pupils and pipe a dot onto chips. Use red icing for mouths, green icing for warts; shape candies into noses. Pipe chocolate icing onto cupcakes for hair and sprinkle with chocolate jimmies.

Recipes yields 12 cupcakes.



Dracula at Home Cake


1 (6 oz.) frozen family-size pound cake, thawed as package directs

1 can each (16 oz. each) chocolate and vanilla frosting

Orange, lavender, black and red paste (gel) food color

1 vanilla wafer cookie

Ghost and bat-shaped candy sprinkles

Gummy spiders

Chocolate graham crackers, crushed

You also need: 5 unpleated sandwich or snack-size ziptop bags


Have ready a 12 x 9-in. or larger serving plate.

Invert pound cake on cutting board. Cut cake at corners following dotted lines. Cut cake horizontally 3⁄4 in. from top to make "coffin lid."

Place both pieces cake cut side up on wax paper. Put 2 tbsp. chocolate frosting in a ziptop bag. Spread sides of cakes with remaining chocolate frosting. Using a fork, gently rake sides lengthwise to resemble wooden planks.

Tint 1⁄2 cup vanilla frosting orange; put 1 tbsp. in ziptop bag. Spread tops of cakes with remaining orange frosting. Snip a tiny corner off bag of chocolate frosting; pipe edges around tops of coffin and lid. Snip a tiny corner off bag of orange frosting; pipe lines on top of coffin bottom as shown for quilt.

Tint 2 tbsp. vanilla frosting lavender. Spread on coffin top for Dracula's cape collar. Tint 2 tbsp. vanilla frosting black and 1 tbsp. red. Put into separate ziptop bags. Put 1 tbsp. plain vanilla frosting in another bag. Cut a tiny corner from each bag. Pipe black frosting to outline cape collar and pipe cobweb on lid.

Pipe black frosting on vanilla wafer for Dracula's hair. Pipe 2 dots plain vanilla frosting for eyes, then black for irises. Pipe a chocolate V for nose, red for mouth and vanilla for fangs. Place cookie as shown. Add ghost and bat sprinkles and gummy spiders. Let frosting set, then transfer cakes with a large spatula to serving plate. Scatter crushed cookie "soil" on plate.

Planning Tip: Can be made up to 2 days ahead. Cover after frosting sets; store at room temperature.

Before You Begin

If you don't have a serving plate or tray the size you need, cover a baking sheet, plastic-foam board or sturdy cardboard with foil or plastic wrap.

Paste (gel) food colors are available in supermarkets or stores selling crafts or cake-decorating supplies.

If piping only a small amount of frosting, use snack-size plastic bags.

If you can't find the candies used, substitute others.


So what do you think? Want me to find more before Halloween?

Leave me a comment and I’ll jump right to it!

Happy chocolate day!

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