Halloween Spooky Chocolate Ganache Skeleton
If you are like me and like a little bit of chocolate... This Halloween season, you are going to Love these Chocolate Ganache Skeleton!
Equipment
Ingredients
WHITE CHOCOLATE LAYER
- 4 oz (115 g) white chocolate chunks
- 2 Tbsp (30 g) heavy whipping cream
DARK CHOCOLATE GANACHE
- 1/2 cup (120 g) heavy whipping cream
- 4 oz (115 g) dark chocolate chunks
Instructions
WHITE CHOCOLATE LAYER
- Place the white chocolate chunks and heavy whipping cream in the Mini Round Mold. Heat in the microwave for about 15 seconds at a time. Stir in between. Transfer your White Chocolate to your Pastry Bag, and pipe it into the wells of the skeleton. Freeze for 30 minutes.
DARK CHOCOLATE GANACHE
- Pour the heavy whipping cream into the Mini Round Mold and bring it just to a boil in microwave, about 1 minute. Add the dark chocolate chips and swirl to coat all chips. Allow to sit for 2 minutes, then stir. Transfer your Dark Chocolate Ganache to your Pastry Bag. Take your skeleton mold out of the freezer and pipe the ganache on the top of the white chocolate. Scrape the chocolate surplus with your offset spatula and cover with the Small Bonmat. Freeze for an hour minimum.
- When ready to enjoy, peel each frozen chocolate from your skeleton mold and serve right away. Keep the remaining chocolates in the freezer until you are ready to enjoy some more! Bon Appétit!
YouTube Video
Photos
Nutrition
Calories: 114kcal | Carbohydrates: 8g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 3g | Cholesterol: 13mg | Sodium: 10mg | Potassium: 31mg | Fiber: 1g | Sugar: 7g | Vitamin A: 148IU | Vitamin C: 0.1mg | Calcium: 22mg | Iron: 0.03mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com