Pages: 1 2
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.
Pages: 1 2 |
