These Jack Skellington Chocolate Bowls filled with Cookies ‘n Cream Cheesecake Mousse are to die for and they are perfect desserts to serve at a Halloween celebration or a Nightmare Before Christmas party.
Jack Skellington Chocolate Bowls Filled with Cookies and Cream Mousse
If you can pipe chocolate circles, ovals, and lines then you can decorate these cool looking Jack Skellington Chocolate Bowls. Jack’s face couldn’t be much more simplistic which makes it a perfect design to add to a sweet treat and a white chocolate bowl is the perfect shaped treat to use.
These edible bowls are made by dipping a small balloon in white chocolate or white candy melts. In the past, I’ve used silicone molds to make chocolate cups, but for this project you really need a chocolate bowl that is three-quarters of a sphere instead of a half-sphere, so until a mold is created that will work, you’ll have to use balloons.
Once you make and decorate your Jack Skellington Chocolate Bowls you can fill them with a lusciously creamy 5-ingredient Cookies ‘n Cream Cheesecake Mousse or simply toss in some Halloween candy and call it a day. They look really cool either way, don’t you think?
The process of making the chocolate bowls using a balloon is fairly simple and I show you how in the video below, but if you’d like to see a more detailed step-by-step tutorial, check out my Grinch Candy Cups post.
Use either pure white chocolate which has been melted and tempered or white candy melts that have been simply melted to make the edible bowls then decorate them using pure dark chocolate or black candy melts. You can find detailed instructions for working with chocolate and candy melts on my Chocolate Making Tips page.
Once you get your candy bowls made, pour the dark chocolate into a zip-top bag, snip off the tip and pipe on the eyes, nostrils, and mouth.
- See my Chocolate Making Tips page for chocolate melting instructions.
- Use Bright White Candy Melts if you want a pure white chocolate bowl. If you use white chocolate or traditional white candy melts, your bowls will have an off white or cream color to them.
- Do not use really thin water balloons. They pop! Buy 5 inch round balloons, instead. Then just blow them up so they are the size of an orange.
You can find items needed to make this recipe on Amazon.com (affiliate links).
Jack Skellington Chocolate Bowls Recipe
- 24 ounces pure white chocolate melted and tempered*
- or white candy melts melted*
- 4 ounces pure dark chocolate melted and tempered*
- or black candy melts melted*
- 2 - 8 ounce blocks cream cheese, softened
- 2/3 cup sugar
- 1 cup marshmallow fluff
- 1 teaspoon vanilla bean paste or vanilla extract
- 16 ounces frozen whipped topping thawed
- 18 Oreo Cookies
Dip a small balloon in white chocolate so that you cover about 3/4 of the balloon.
Remove balloon from the white chocolate and allow the excess to drip off.
Set dipped balloon on a parchment paper lined baking sheet.
Repeat dipping a total of 6 balloons.
Refrigerate for about 5 minutes until the chocolate hardens.
Repeat, dipping 6 more balloons.
Remove balloons from fridge and immediately cut a small hole in the top of the balloon and allow the balloon to gently deflate.
Pull the balloon out of the chocolate bowl and discard.
Pour the black candy melts or dark chocolate into a small zip top bag.
Snip off one tip from the bag.
Pipe eyes, nostrils, and a mouth onto each bowl creating Jack's face.
Freeze for 2-3 minutes until hardened.
Combine cream cheese and sugar in a large mixing bowl.
Using an electric mixer, beat on medium-high speed until light and fluffy.
Add marshmallow fluff and vanilla bean paste or extract and beat until well combined.
Pour in whipped topping and beat until creamy and smooth.
Spoon into a pastry bag fitted with a large star tip.
Pipe the cheesecake mousse into each chocolate bowl filling them just half way.
Break up an Oreo and crumble it in each chocolate bowl.
Pipe a big swirl of cheesecake mousse over the cookies in each chocolate bowl.
Crush the remaining Oreo Cookies into fine crumbs.
Sprinkle the crumbs over top of the mousse filled bowls.
- It’s best to fill the bowl shortly before serving.
- You can keep the mousse refrigerated for up to 4 days.
- It’s best not to refrigerate the bowls but if you need to set a cardboard box over top of the filled bowls so that the box will wick up any condensation that might form keeping the chocolate bowls from becoming wet and sticky.
Be sure to check out these other chocolate cup tutorials.
If you recreate these Jack Skellington Chocolate Bowls filled with
Cookies ‘n Cream Cheesecake Mousse
be sure to link to this tutorial and send a picture to email@example.com,
so I can share it in my Readers’ Gallery.
Click on this link to find more of my great Halloween recipes!