Sign Up for Tips, Tricks, and Deals Ghoul-ore!

Raspberry Chocolate Skulls

Valentine’s Day is fast approaching, and we found this wonderful recipe idea to change things up from your typical flowers and chocolates. These Raspberry-filled Chocolate Skulls from author Alexandra at MeAndAnnaBelLee.com are a perfect way to express your feelings of undying (and sweet!) love.

Ingredients (yields 8 Skulls):

Easy Release Mini Ice Cube Tray
Skull Molds from Amazon
20 oz Melting Wafers – Alexandra used one 10 oz bag Ghirardelli Dark and one 10 oz bag Ghirardelli White

Instructions:

Raspberry Sauce

Combine raspberries, sugar, and 1/4 cup water over medium heat until it begins to boil
Reduce heat, and add vanilla
In separate bowl, combine cornstarch and 1 tbsp water
Add the cornstarch mixture to the raspberry mixture
Continue to cook while stirring until sauce begins to thicken
Remove from heat
Fill an ice cube tray with the raspberry sauce.
Place in the freezer (for about an hour or more). Note – the raspberry sauce cubes don’t need to be frozen solid but just firm enough to maintain their shape.

Raspberry Sauce

6 oz frozen raspberry
1/2 cup sugar
1/4 cup water
1/4 tsp vanilla
1/4 tsp vanilla
1 tsp cornstarch
1 tbsp water

Chocolate Skulls

Melt the chocolate wafers according to the package directions. (Work with small batches at a time and don’t overcook!)
Once melted, add a thin layer to coat the inside of the top and bottom of the skull mold, trying to ensure an even coat on the entire mold surface.
Allow to harden. You can place the trays in the fridge to speed up the process if you’d like.
Repeat this step with a second layer of chocolate to make a thick outer shell for your chocolate skulls.
Clean up any excess chocolate so that the halves can join seamlessly.
Place a chilled raspberry cube into both the top & bottom skull mold, making sure it fits inside the edge of the mold.
Melt down additional chocolate – enough to fill all of the molds.
Fill the top and bottom skull mold with chocolate. Once all 8 cavities are full, quickly clip the top and bottom trays together.
Note – It is essential for the chocolate to remain liquid until the top & bottom are snapped together.
Let rest for several hours to harden before removing the chocolates from the mold.
You can gently shave off any excess chocolate along the seams, or rub additional melted chocolate into any cracks.