When it comes to Halloween cooking, the ingredients you choose can make or break the spooky feel of your dishes. All Halloween recipes have essential ingredients that bring out the essence of autumn and add a touch of spookiness. Chocolate adds decadence and mystery, perfect for creating ghostly desserts.
A small Welsh chocolate factory; Wickedly Welsh Chocolate make handmade, artisan chocolate and they’ve put together the following delicious Halloween themed recipes:
Pumpkin cake pops (12 pcs)
Ingredients
Because of the cake
- 1 large egg
- 75 g powdered sugar
- 75 g of self-rising flour
- 75 g of butter
- ½ tsp vanilla extract
- 150 g of buttercream
Decor
- 200g Wickedly White chocolate bar
- 50 g of white fondant icing
- Food colouring: orange, black and green
Method
- Heat the oven to 180 degrees and grease the cake tin during preparation.
- Start making the cake by mixing the butter, sugar and vanilla extract into a creamy paste.
- Next, whisk in the eggs before slowly sifting in the flour and folding into the mixture to create a smooth batter.
- Spoon the cake mixture into the greased cake pan and bake for about 20 minutes until the cake is risen and golden brown. Check that the cake is thoroughly cooked by piercing it with a knife. If the knife comes out clean, the cake is fully cooked. Remove from the cake tin and place on a wire rack to cool.
- When the cake has cooled, break into pieces and mix with the buttercream. Roll the mixture into balls. Insert a lollipop stick into each ball and place in the fridge to set for an hour.
- When the cake pans have cooled, it’s time to prepare the decorations. Melt one Wickedly White chocolate. Once melted and smooth, add 2-3 drops of orange food coloring. Add more if needed to create a vibrant orange color.
- Immediately dip each cake pop into the melted chocolate and let the excess drip off the chocolate. Place upright in a mug to cool and harden the chocolate.
- Divide the fondant icing into two parts. Add two or three drops of black food coloring to one section to create black fondant. Repeat on the second part, but with green food coloring. Add food coloring to each if needed.
- Start making the features of the pumpkin by cutting out three triangles; one for the nose and two for the eyes and a scary mouth for each cake pop. Use green fondant to create stems for each cake pop.
- Once the melted chocolate has set, start decorating your cake pops to resemble a pumpkin. Add fondant for the eyes, nose, mouth and arms.
Scary Spider Web Cookies (Makes 12)
Ingredients
- 200 g powdered sugar
- 200 g soft butter
- 50 g of cocoa powder
- 3 medium eggs (beaten)
- 150 g of self-rising flour
- 1 teaspoon of vanilla extract
- 200g Devilishly dark chocolate
- A pinch of sea salt
Decor
- 10 marshmallows
- 40 g of white fondant icing
- Black food coloring or black icing pencil
Method
- Heat the oven to 180 degrees and grease a 20 cm baking dish.
- Break the Devilish dark chocolate into pieces and divide into two parts. Melt half of the chocolate chips in the microwave every 20 seconds, stirring between each turn, being careful not to burn the chocolate. Continue until melted.
- Add butter and sugar to a bowl and mix until smooth. Slowly mix the beaten eggs and vanilla extract into the mixture.
- Add the slightly cooled melted chocolate and beat. Make sure the chocolate is not too hot when adding, as the eggs will start to cook.
- Sieve in the cocoa powder and flour. Add a pinch of salt and mix all the ingredients together.
- Sprinkle in the rest of the chocolate chips and mix.
- Spoon the brownie batter into the greased pan and bake in the oven for about 20 minutes. After baking, let cool.
- In the meantime, it’s time to make some scary decorations!
- Add a spoonful of butter to the pan and heat on low to medium heat. Add the marshmallows to the pan and stir regularly until they are melted.
- Allow the melted marshmallow to cool slightly before squeezing the mixture between your fingers to form strands. Spread over cooled brownies to create a spider web pattern.
- Separate about 15g of fondant from the rest and add a drop of black food coloring until it is completely black.
- Roll 24 small balls of frosting from the remaining white fondant and flatten them into discs to create scary eyes. Repeat the process with the black fondant, but this time create disc shapes that are half the size – these are the pupils.
- Assemble the eyes by placing the black pupils on top of the white wafers and place evenly on top of the cooled brownies.
- Cut the brownie into even pieces and serve to your Halloween guests!
Wickedly Welsh Spookily Good Hot Chocolate (2 servings)
Ingredients
Decor
- Serve with whipped cream
- Mini marshmallows
- Edible icing pen
Method
- Heat 400 ml of milk on the stove over medium heat.
- Add a bag of hot chocolate. Stir constantly until the chocolate has melted and mixed with the milk.
- Remove from heat and pour into two mugs.
- Draw eyes and a mouth on the mini marshmallow to create a ghostly face.
- Add a generous dollop of whipped cream on top of the hot chocolate and place ghost marshmallows on your face
Dhakaah: Camden’s new eatery
