Halloween Chocolate Ghosts
Chocolate ghosts for Halloween are a recipe with fresh ingredients from the Halloween category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g dark chocolate
- 1 tbsp palm oil
- Chocolate flakes (for decoration)
- 200 g whipping cream
- 150 g double cream
- 1 Egg white
- 70 g sugar
Instructions
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1.
Chop the chocolate for the cups and melt it slowly over a bain-marie with the palm fat, set aside and let cool slightly.
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2.
Brush the still liquid chocolate evenly into the depressions of the muffin tin with a brush. Let it dry a bit, apply a second layer, let it firm again, and if needed add a third or fourth layer to make the cups sturdier (any leftover chocolate can be used elsewhere).
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3.
For the ice cream beat the cream until stiff peaks form. Whisk the egg white with sugar until firm. Gently fold both into the double cream and freeze in an ice cream maker or place in a wide bowl in the freezer, stirring vigorously every 20 minutes. Fill a piping bag with a round tip with the finished ice cream. Remove the now firm chocolate cups from the muffin tin and pipe the ice cream (in ghost shape) into the cups, placing chocolate flakes as eyes. Serve immediately or freeze until ready to eat.
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4.
Take out about 20-30 minutes before serving from the freezer and let it soften a bit.
