I love Halloween, and these cinnamon chocolate skulls with white chocolate glaze that are resting on a bed of super creepy blood (raspberry coulis) are the perfect thing to snack on while you watch Hocus Pocus on repeat.
I’m such a sucker for campy Halloween treats. Anything vampire, ghost, or zombie-themed gets me so over the top excited. So I nearly died when I saw this skull
For the Cake:
The base for this cake is my favorite bourbon chocolate cake, and I’ve added a heavy helping of cinnamon for some heat and a touch of Cointreau to add some depth of flavor. I wanted some heat packed into this recipe to add to the spooky ness. It’s
For the glaze:
White chocolate glaze is excellent because it’s so freaking easy to make. Just heat the cream until it starts to boil and then pour that over white chocolate chips. Let it set and boom; you have got a glaze!
For the blood (coulis):
This also such an easy thing to make, and it add such a fun, creepy vibe to the skulls. Just heat the sugar and water to make a simple syrup, purree that with the raspberries, and a touch of Cointreau, and you have yourself some delicious coulis. If you want a smoother finish, you can remove the seeds with a sieve.Print