We’ve got some great ideas for Hallowe’en crafts! Try some of our creepy crawly recipes below and visit craftmychocolate to get the tools you need such as chocolate, colorful cocoa butter, edible metallic sparkles and pumpkin and leaf -shaped molds for your own chocolate making at home!
Click here for our general Chocolate Making video and use your imagination to make it spooky and delicious!
Chocolate Mice: Recipe by Rosina
Original recipe makes 1 dozen
1 ounce semisweet chocolate waffers
1/3 cup sour cream
Mud and Worms: By Cooking Twins
Step 1: Remove the white icing off of cookies, place the chocolate sandwich cookies into a resealable plastic zipper bag, and crush with a rolling pin into crumbs. Step2: Follow the pudding mix instructions and then start to layer your ingredients. Step 3: Sprinkle about 1/3 of the crushed sandwich cookie crumbs into the bottom of a serving bowl, and spoon the chocolate pudding over the crumbs. Thenyou’re your worm cups the rest of the chocolate cookie crumbs to resemble dirt. Poke gummy worms halfway into the dirt. Refrigerate until serving.
Chocolate Covered Apples:
6 medium sweet-tart apples, such as Braeburn, Fuji, or Gala
1 pound semisweet chocolate, cut into chunks
Optional: 1 cup M & M’s, chopped pistachios, shredded coconut, toffee pieces, or crushed Oreos
Step 1: Twist off the stems from the apples and push a Popsicle stick down into the core. Put the apples in the fridge while preparing the chocolate.
Step 2: Melt chocolate in a double broiler system, in 30-second intervals, stirring after each interval until almost melted. Remove and stir until smooth.
Step 3: Dunk each apple into the chocolate, rolling around to coat and allow the excess to drip back into the bowl before dipping chocolaty apples into desired coatings, such as chopped coconut!
Step 4: Set the chocolate dipped apples on a cookie sheet lined with wax paper. Refrigerate until the chocolate is set.
Chocolate Covered Popcorn:
1/2 cup good-quality chopped dark chocolate (about 2 ounces)
3 tablespoons plus 1 1/2 teaspoons virgin coconut oil
1/2 cup popcorn kernels
Fine sea salt, for sprinkling
Step 1: Melt chocolate in a double broiler system, in 30-second intervals, stirring after each interval until almost melted. Remove and stir until smooth.
Step 2: Line one or two baking sheets with waxed paper.
Step 3: Heat the oil in your popcorn popper or in a deep pot placed over high heat. Once the oil is hot, add the popcorn kernels; stir or shake the pot right away to coat each kernel. Cover the pot and cook until the popping sounds slow down.
Step 4. Spread the popped popcorn onto the baking sheets. Use a plastic bag with a small bit cut out to drizzle the melted chocolate over the popcorn.
Step 5: Sprinkle lightly with salt. Let the chocolate set before serving or storing.