5 from 1 vote
Mexican Hot Chocolate Sugar Skulls
Mexican Hot Chocolate Truffles - Day of the Dead Sugar Skulls
Prep Time
30 mins
Total Time
30 mins
 

These Day of the Dead Sugar Skulls are great for any Halloween party. Made into skull shaped Mexican Hot Chocolate Truffles, they are the perfect dessert

Course: Dessert
Cuisine: Day of the Dead
Keyword: mexican hot chocolate truffles, spicy chocolate
Servings: 18 people
Author: Beth Jackson Klosterboer
Ingredients
  • 18 ounces melted and tempered pure dark chocolate see NOTES below
  • or dark cocoa candy melts confectionery coating, melted
  • 3/4 cup heavy whipping cream
  • 8 ounces pure dark semi-sweet, chocolate, melted
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon cayenne pepper
  • optional edible silver luster dust
Instructions
  1. Fill all the cavities in one Day of the Dead sugar skull silicone mold.
  2. Turn the mold upside down over a piece of parchment paper allowing the excess chocolate to drip out.
  3. Shake the mold until you just have a thin coating of chocolate around the side and bottom of the skulls.
  4. Turn the mold over and use an offset spatula to scrape the chocolate off the top of the mold.
  5. Refrigerate until the chocolate hardens then remove and let sit at room temperature for at least 10 minutes.
  6. Repeat using a second mold.
  7. In a small saucepan or in the microwave, heat the heavy whipping cream just until it begins to bubble around the edges. (Scald the cream).
  8. Sprinkle the cinnamon and cayenne pepper into the cream.
  9. Stir until well combined.
  10. Set aside for 15 minutes.
  11. Reheat just until hot.
  12. Strain through a fine mesh sieve that is set over the bowl of 6 ounces of melted chocolate.
  13. Begin stirring in the center of the bowl until the chocolate and cream start to blend together.
  14. Continue to stir through the entire bowl until the chocolate ganache completely comes together.
  15. Pour ganache into a disposable pastry bag.
  16. Pipe the ganache into all 18 skull shaped chocolate shells filling each so that you have between 1/8th and 1/16th of an inch of space between the ganache and the top edge of the chocolate shell.
  17. Refrigerate until the ganache firms up.
  18. Remove and let the filled mold sit at room temperature for at least 10 minutes.
  19. Spread a thin layer of chocolate over top of each candy, scraping off any excess.
  20. Refrigerate for a few minutes until that chocolate hardens.
  21. Remove the chocolates from the molds.
  22. If desired, brush some silver luster dust over top of each candy.