Nightmare on Pimp Street
About this build
A skull mask forms the mould for a chocolate shell filled with cherries and jelly topping, creating a Halloween snack with an original photo account.
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What the original account establishes
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- A Halloween Skullcrusher moulded in a spooky skull mask; two 200g bars appear in the photograph but 5 were used, not counting the one eaten during construction. The inside of the mask was smeared with Vaseline and lined with clingfilm worked into every groove with the handle of a pastry brush, and the mask was propped in a roasting pan with tinfoil sausages. Chocolate was melted a bar at a time in a bowl over hot water, spooned into the bottom and brushed up the sides, set in the fridge, and the step repeated until 3 bars were used. The brain matter was 1 tin of cherry pie filling, topped with a pack of quick gel flan glaze made up to the instructions, cooled until it started to thicken, spooned over and set straight away in the fridge. When the jelly was firm, 2 more bars were melted one at a time to cover the base, each layer set before the next and sealed round the edge against leakage, and the skull was turned out onto a plate, the mask removed and the clingfilm peeled off. Source 1 · Source 2 · Source 3 · Source 4 · Source 5 · Source 6 · Source 7 · Source 8 · Source 9 · Source 10 · Source 11
Notes from the contributor
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Make up a pack of quick gel flan glaze according to instructions. Let it cool slightly and, just as it starts to thicken, spoon over the pie filling. Get it straight int’ fridge to prevent warm jelly causing skull fractures and leave to set.
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Use a spooky skull mask for a mold. Notes on chocolate: There are two 200g bars in this pic, but I ended up using 5 (not including the one I managed to eat during construction)
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The original account
Trick or treat? This Halloween horror will leave you screaming for more. Love this seasonal twist on that old childhood fave, the Skullcrusher.
Be afraid. Be very afraid.
Use a spooky skull mask for a mold.
Notes on chocolate: There are two 200g bars in this pic, but I ended up using 5 (not including the one I managed to eat during construction)
Smear the inside of the mask with some Vaseline and line with cling film. Use the handle end of a pastry brush to work the film into all the teeny tiny grooves.
To keep the mold supported as you make the chocolate shell, pop the mask into a roasting pan and prop up with tinfoil sausages, like so.
Melt the chocolate one bar at a time in a bowl over a pan of hot water. Spoon some into the bottom of the mask and use the pastry brush to coat the sides with choccy. Put in fridge to set.
Keep repeating this step 3 until you’ve used 3 bars. That gives you a chance to do lots of important chores during setting times – like watching America’s Next Top Model, having a nice cup of tea or maybe even a wee disco nap.
But what horror lies within the giant heid? Many substances were considered for the brain matter (as they say in CSI). Blancmange, jelly, pink butter icing …
But then – oooh my! – cherry pie filling! Carefully fill the mold with 1 tin of gloopy, globby bloodclots. Gruesome!
The next step was considered too horrible to view. Ok, so l lost a couple of pics. It’s the director’s cut – what more can I say?
Make up a pack of quick gel flan glaze according to instructions. Let it cool slightly and, just as it starts to thicken, spoon over the pie filling. Get it straight int’ fridge to prevent warm jelly causing skull fractures and leave to set.
When the jelly is firm, melt more chocolate to cover the base. Use 2 bars for this stage, melting one at a time and letting each layer set in between.
Make sure you seal the choccy round the edge to prevent brain leakage.
Now turn out on to a plate or tray, remove the mask and carefully peel off the cling film. Ta-dahh – a spook-tacular Skullcrusher!
Eeek!
