SPOOKTACULAR SNACKIES: CHOCOLATE SKULLS
It's almost the most magical night of the entire year.
That's right. Halloween
Fuck the wedding night.
(We both know she wasn't really a virgin anyway.)
These little treats are magical and will make any Halloween party extra homey.
I've got my little friend Puffnstuff here to help me with the treat making.
I've got my little friend Puffnstuff here to help me with the treat making.
For this, you will need skull candy melts, which you can purchase online or at craft stores. (I got mine on Amazon.) For this recipe, we're going to be using dark chocolate with a hint of sea salt, but you can use regular milk or dark chocolate. We're also going to be whipping up some salted caramel chocolates. Just make sure that you have the candy wafers. I will post some links down below so you guys can get some ideas. There are so many flavours that I don't know what to do with myself sometime. I'm actually thinking of putting these as a year-round treat when I open up my bakery. Still planning that out. It takes a lot of work and planning and I've got so many projects on the cooktop right now. I'll make it happen eventually if I don't kill myself first. I'm a realist.
You want to melt the chocolate down until it's smooth and creamy. If you can't find the sea salt flavoured dark chocolates like we're using here, then simply add 1-2 tsp of sea salt into the dark chocolate and stir. Sometimes I even like to add a third for an extra salty bite to the chocolate. Wait until the chocolate is creamy and smooth before transferring it into a chocolate melt candy bottle. Don't use plastic icing bags- some plastic bags are meant to hold the hot chocolate; make sure of it before you transfer the chocolate into it or you will have a melted mess all over your hands.
Make sure that your candy moulds are clean before carefully pouring the melted chocolate into the mould. Once you have filled the mould with chocolate, taking a silver knife smooth the chocolate, making sure the exposed chocolate is smooth. If you desire, taking some little Halloween sprinkles, sprinkle them into the back of the melted chocolate. If you want to use them, do so while the chocolate is still soft otherwise they won't be able to set into the chocolate and you'll be left with a mess.
Put the chocolate moulds into the fridge to allow them to cool. You can even put them in the freeze; if you put them in the freezer, place a sheet of clingfilm over the exposed chocolate, you don't want it getting freezer burn. The chocolate will take a while to set if you keep it on the counter, but in the fridge, it should take about 15 minutes. Make sure that the chocolate has completely set before attempting to remove it from the moulds, otherwise you'll have a mess on your hands that you don't want.
Repeat the process until you have used up all your candy melts; the deeper the mould, the more chocolate you will need to use, so keep that in mind when you are purchasing your chocolate.
You want to melt the chocolate down until it's smooth and creamy. If you can't find the sea salt flavoured dark chocolates like we're using here, then simply add 1-2 tsp of sea salt into the dark chocolate and stir. Sometimes I even like to add a third for an extra salty bite to the chocolate. Wait until the chocolate is creamy and smooth before transferring it into a chocolate melt candy bottle. Don't use plastic icing bags- some plastic bags are meant to hold the hot chocolate; make sure of it before you transfer the chocolate into it or you will have a melted mess all over your hands.
Make sure that your candy moulds are clean before carefully pouring the melted chocolate into the mould. Once you have filled the mould with chocolate, taking a silver knife smooth the chocolate, making sure the exposed chocolate is smooth. If you desire, taking some little Halloween sprinkles, sprinkle them into the back of the melted chocolate. If you want to use them, do so while the chocolate is still soft otherwise they won't be able to set into the chocolate and you'll be left with a mess.
Put the chocolate moulds into the fridge to allow them to cool. You can even put them in the freeze; if you put them in the freezer, place a sheet of clingfilm over the exposed chocolate, you don't want it getting freezer burn. The chocolate will take a while to set if you keep it on the counter, but in the fridge, it should take about 15 minutes. Make sure that the chocolate has completely set before attempting to remove it from the moulds, otherwise you'll have a mess on your hands that you don't want.
Repeat the process until you have used up all your candy melts; the deeper the mould, the more chocolate you will need to use, so keep that in mind when you are purchasing your chocolate.
For where the rest of these went you're going to have to tune in to the rest of the Spooktacular Snackies series with Delectables with Dan!
Salted Caramel:
https://www.amazon.com/Wilton-1911-9481-Salted-Caramel-Flavor/dp/B07114HZT1/ref=sr_1_2?ie=UTF8&qid=1540576341&sr=8-2&keywords=salted+caramel+melts
Milk Chocolate:
https://www.amazon.com/Wilton-Light-Cocoa-Candy-Melts/dp/B0061TXSMG/ref=sr_1_4?ie=UTF8&qid=1540577678&sr=8-4&keywords=chocolate+melts+wilton
Dark Chocolate:
https://www.amazon.com/Wilton-Candy-Cocoa-Melts-12-Ounce/dp/B0061TXQZ0/ref=sr_1_20?ie=UTF8&qid=1540577730&sr=8-20&keywords=chocolate+melts+wilton
Candy Mould:
Get Your Own PuffNStuff!
https://www.danandphilshop.com/collections/frontpage/products/ii-plushies
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