White Chocolate Skulls with Strawberry Filling, a spooky no-bake Halloween treat made with a crisp white chocolate shell and a simple strawberry chia jam filling. Only 4 ingredients, and you get a wonderfully creepy sweet treat that is incredibly indulgent and easy to make.
Halloween is coming up, and with it the excitement of trick or treating, decorating and awesome parties for all ages. Shop-bought sweet treats are cool, but how about some spooky homemade ones that everybody will love?
These white chocolate skulls with strawberry & chia jam are rich and scrumptious, and perfect for any Halloween party. The bright red filling peaks through the skulls making them terrifyingly delicious!
And the best think? They are a great no-bake Halloween treat that requires only 4 ingredients, and very little effort! Just a good silicone mould, that the rest is a very easy job!
Silicone moulds work perfectly here, because then the skulls are incredibly easy to remove once the chocolate sets. You don't even have to worry about perfectly smooth skulls, a little red jam around the edges adds a gruesome "bleeding skull" effect.
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients overview
- strawberries - I used fresh strawberries, but frozen strawberries would work too, they will just take a bit longer to cook
- chia seeds - make sure you allow them to soak up the strawberry juice well, so they can bloom
- white chocolate - use good-quality chocolate that melts nicely
- sugar - to sweetened up the jam, I also have a refined-sugar free strawberry chia jam if you want to check that one out too
Step-by-step photos and instructions
- to make the jam, rinse the strawberries with cold water and pat them dry with kitchen paper
- remove the stems and cut them into cubes
- add them to pan together with the sugar and mix well
- cook them on a medium heat until they release their juices
- use a potato masher to mash them well and continue to cook them for a further 3 minutes, until the jam thickens lightly, but there is still liquid left
- add the chia seeds and mix well
- remove the jam from the heat, and allow it to cool down completely and the seeds to bloom and set the jam further
- meanwhile, break the chocolate bars into pieces, and add them to an electric melting pot (alternatively add them to a bowl set over a pot of simmering water, making sure the heat is low)
- once the chocolate is melted, add a teaspoon of chocolate to each skull mould, and make sure to coat the moulds really well
- refrigerate the moulds so the chocolate can set
- fill each chocolate shell with the cooled jam, and top with more melted chocolate
- refrigerate again until fully set before unmoulding
Expert tips
Make sure to coat the skull cavities really well with the melted chocolate, a thicker layer will ensure the skulls are easier to unmould, and the they won't break easily.
The jam has to be completely cooled before adding it to the set chocolate, otherwise it will melt the chocolate and mess a right mess. While it cools down, the chia seeds will have plenty of time to bloom.
The skulls have to be refrigerated for at least 1 hour before unmoulding, making sure the chocolate is set solid. Softer shells will break and the skulls will be hard to remove from the moulds.
Melt the chocolate over a low heat, if exposed to a high heat, the chocolate will become grainy and impossible to coat the moulds with.
Other no-bake Halloween treats
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White Chocolate Skulls with Strawberry Filling
Video
Ingredients
- 125 g fresh strawberries (4 oz)
- 65 g granulated sugar (2 oz)
- 300 g white chocolate (10 oz)
- 2 teaspoon chia seeds
Instructions
- Start by making the jar: rinse the strawberries with cold water, and pat them dry with kitchen paper.
- Remove the stems, then cut the strawberries into quarters and add them to a pan together with the sugar.
- Mix well, and leave them to cook on a low to medium heat until the strawberries release their juice.
- Use a potato masher to mash the strawberries, and continue to cook them until the mixture thickens lightly, but there is still plenty of liquid left.
- Add the chia seeds, and mix well.
- Remove the pan from the heat, and allow the jam to cool down completely while the chia seeds bloom and thicken the jam further.
- Break the chocolate bars into pieces, and a add them to an electric melting pot to melt into a smooth mixture.
- Alternatively, add the chocolate pieces to a heatproof bowl set over a saucepan of gently simmering water, making sure the heat is kept low to prevent the chocolate from becoming grainy.
- Once the chocolate has melted and is smooth, add a teaspoon of chocolate to each skull mould, making sure each mould is well coated in chocolate.
- Refrigerate until the chocolate sets, about 10 minutes.
- Fill each chocolate shell with the jam, and top with more melted chocolate to seal well.
- Refrigerate the skulls for at least one hour before unmoulding.
Notes
- Make sure to coat the skull cavities really well with the melted chocolate, a thicker layer will ensure the skulls are easier to unmould, and the they won't break easily.
- The jam has to be completely cooled before adding it to the set chocolate, otherwise it will melt the chocolate and mess a right mess. While it cools down, the chia seeds will have plenty of time to bloom.
- The skulls have to be refrigerated for at least 1 hour before unmoulding, making sure the chocolate is set solid. Softer shells will break and the skulls will be hard to remove from the moulds.
- Melt the chocolate over a low heat, if exposed to a high heat, the chocolate will become grainy and impossible to coat the moulds with.
Nutrition
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