Pimp That Snack

Nightmare on Pimp Street

by Princess Sparkle 8 photos Rated 88% 376 votes when voting closed

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)

Plastic skull mask on the worktop with clingfilm and a rolling pin, ready to use as a mould

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.

The skull mask bedded into a baking tray and packed round with crumpled foil

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.

Melted white chocolate poured into the skull mould, pan and wooden spoon of melt alongside

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.

White chocolate shell set smooth inside the foil-packed mould, leftover melt in the pan beside

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.

Dark red cherry pie filling spooned into the set white chocolate shell

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.

More white chocolate spread over the cherry filling to seal the back of the skull

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.

The finished white chocolate skull turned out on a black tray, red-flecked, with two miniature skulls

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!

White chocolate skull on a baking tray, green eyeball in one socket, red jam oozing round a wooden stake

Eeek!

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