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 with Cookies 'n Cream Cheesecake Mousse
Prep Time
45 mins
Total Time
45 mins
 
Turn white chocolate balloon bowls into Jack Skellington for your Halloween celebrations or Nightmare Before Christmas parties.
Course: Dessert
Cuisine: American
Keyword: chocolate bowls, cookies and cream cheesecake, jack skellington
Servings: 12
Author: Beth Jackson Klosterboer
Ingredients
Chocolate Bowls
  • 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*
Cookies 'n Cream Cheesecake Mousse
  • 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
*See melting instructions on Hungry Happenings' Chocolate Making Tips Page.
Instructions
Chocolate Bowls
  1. Dip a small balloon in white chocolate so that you cover about 3/4 of the balloon.
  2. Remove balloon from the white chocolate and allow the excess to drip off.
  3. Set dipped balloon on a parchment paper lined baking sheet.
  4. Repeat dipping a total of 6 balloons.
  5. Refrigerate for about 5 minutes until the chocolate hardens.
  6. Repeat, dipping 6 more balloons.
  7. Remove balloons from fridge and immediately cut a small hole in the top of the balloon and allow the balloon to gently deflate.
  8. Pull the balloon out of the chocolate bowl and discard.
  9. Pour the black candy melts or dark chocolate into a small zip top bag.
  10. Snip off one tip from the bag.
  11. Pipe eyes, nostrils, and a mouth onto each bowl creating Jack's face.
  12. Freeze for 2-3 minutes until hardened.
Cookies 'n Cream Cheesecake Mousse
  1. Combine cream cheese and sugar in a large mixing bowl.
  2. Using an electric mixer, beat on medium-high speed until light and fluffy.
  3. Add marshmallow fluff and vanilla bean paste or extract and beat until well combined.
  4. Pour in whipped topping and beat until creamy and smooth.
  5. Spoon into a pastry bag fitted with a large star tip.
  6. Pipe the cheesecake mousse into each chocolate bowl filling them just half way.
  7. Break up an Oreo and crumble it in each chocolate bowl.
  8. Pipe a big swirl of cheesecake mousse over the cookies in each chocolate bowl.
  9. Crush the remaining Oreo Cookies into fine crumbs.
  10. Sprinkle the crumbs over top of the mousse filled bowls.
  11. Serve.