Three super easy themed Halloween recipes: Oreo pops decorated like mummies, chocolate bars shaped like ghosts, and lemon 'slime' frosting for cake.
Recipe Video
Ingredients
- Oreo cookies (or similar)
- Chocolate (for filling and coating)Substitui por: cobertura fracionada
- Stick (for skewers or pops)
- Eye-shaped sprinkles opcionalSubstitui por: pasta americana
- Melted white chocolate
- 200g de Milk or semi-sweet chocolate (for bar)
- White chocolate (for bar)Substitui por: cobertura fracionada
- ToothpickSubstitui por: palito de churrasco
- 1packet de Lemon-flavored gelatin
- 45ml de Water
- 160g de Melted white chocolate (for frosting)Substitui por: cobertura fracionada
Instructions
Separate the cookies in half and fill one side with tempered melted chocolate. Insert a stick into the filling and close with the other half of the cookie.
Dica: The chocolate must be tempered or be coating/compound chocolate to set properly. If melting in the microwave, do so in 30-second intervals.
Refrigerate the pops for about 10 minutes, or until the stick is firm.
Coat the outside of the cookies with milk or semi-sweet chocolate (already tempered) and return to the refrigerator for another 10 minutes to set.
Dica: Place the pops on a piece of parchment paper before refrigerating.
Attach the candy eyes (or pieces of fondant) using small dots of tempered melted chocolate.
Dica: Other sprinkles can be used according to creativity.
Prepare the mummy stripe design using melted white chocolate in a piping bag with a snipped tip.
Chill the mummy pops again for another 10 minutes to set the detailing.
In a silicone mold, draw the ghost faces using melted chocolate (tempered or compound coating) and a toothpick.
Place the mold in the refrigerator for 5 minutes, or until the facial drawings are firm.
Fill the area inside the drawings with melted white chocolate, and using a small spoon, draw the ghost shape over the base that was already drawn.
Return the mold to the refrigerator for 10 minutes so the white chocolate layer dries.
Pour the melted milk or semi-sweet chocolate over the mold to complete the body of the chocolate bar.
Dica: The amount used was about 200g, but this may vary depending on the size of the mold.
Refrigerate for another 10 minutes until the chocolate bar is completely firm before unmolding.
Dissolve one packet of lemon gelatin in only 3 tablespoons (45ml) of water and let it sit for 10 minutes.
Gently heat the gelatin in the microwave for 20 seconds until slightly consistent and mix again.
Mix the heated gelatin with 160g of melted white chocolate (tempering is not required) until a smooth mixture is obtained.
Dica: Melt the chocolate by stirring every 30 seconds in the microwave or over a double boiler.
Quickly pour the frosting over a cake, as it will harden and transform into a jelly or gummy consistency.
Dica: Tempering is not necessary for this frosting, and using coating/compound chocolate results in a smoother consistency.
Decorate the frosting with eye-shaped sprinkles or with fondant to finish the 'monster slime' look.
Did you enjoy this recipe?
Allergens Present
Cuisine Type
brasileiraRequired Equipment
Categories
You might also like
Comments
Leave a comment
Be the first to comment!