White Chocolate Skulls with Brains Mousse

Elegant Halloween dessert cups. White chocolate skulls filled with piped pink cheesecake mousse brains.

Ingredients

• 3d skull silicone mold
• squeeze bottle with 1/8 to 1/4 inch hole or piping bag with smooth round nozzle
• 10 oz white melting chocolate
• 1/2 cup whipping cream
• 1/4 cup white chocolate chips
• 4 oz cream cheese softened
• 1/4 cup confectioner's sugar (powdered sugar)
• 1/2 tsp vanilla pure extract
• 2 drops red food coloring (3 for deeper pink)

Instructions

1. Make the Chocolate Skulls
2. Place half of the melting chocolate in a glass measuring cup and melt on defrost in 20 second intervals until nearly all is melted. Then stir until the rest dissolves. 
3. Pour into bottle or piping bag and squeeze into the molds 1/4 of the chocolate in each sealed cavity of prepared mold*. Then rotate the the molds to coat the entire inside of it. Repeat several times to ensure a thick enough coating in all areas.
4. Full instructions visit @momfoodie

Share this post