White Chocolate Skulls with Strawberry Filling

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White Chocolate Skulls with Strawberry Filling

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.

Prep Time25

Cook Time10

Cooling Time and Refrigeration1 30

Total Time2 5

Course: Dessert

Cuisine: American

Servings: skulls

Calories: 97kcal

Author: Daniela Apostol

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.

Video

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