squeeze bottle with ⅛ to ¼ inch hole or piping bag with smooth round nozzle
10ozwhite melting chocolate
¼ cupwhite chocolate chips
4 ozcream cheesesoftened
¼ cupconfectioner's sugar(powdered sugar)
½ tsp vanillapure extract
2dropsred food coloring(3 for deeper pink)
Place half of the melting chocolate in a glass measuring cup and melt on defrost in 20 second intervals until nearly all is melted. Then stir until the rest dissolves.
Pour into bottle or piping bag and squeeze into the molds ¼ of the chocolate in each sealed cavity of prepared mold*. Then rotate the the molds to coat the entire inside of it. Repeat several times to ensure a thick enough coating in all areas.
Place in freezer for 10 minutes to set. Then pop each chocolate skull out of mold and set aside. Repeat to mold the remaining four skulls.
When the hollow chocolate skulls are at room temperature, crack into the back of each. Break off small pieces until you have ample room to fill them.
Cheesecake Mousse Brains
Beat the whipping cream until thick and makes nice peaks. Take care not to over beat, which will make it into a whipped butter. Scoop into a bowl and place in refrigerator.
Beat together the cream cheese, confectionery sugar and vanilla until smooth.
Melt the white chocolate chips on defrost level of microwave in 20 second intervals, stir the last few pieces. They will melt in. Then beat into the cream cheese mixture along with 2 - 3 drops of red food coloring.
Fold the cream cheese mixture and whipped cream together gently. You will be able to tell when they are fully mixed when the pink has no white spots.
Chill the mousse for 30 minutes then pipe into the skull dessert cups. make the top squiggly to resemble the folds of the human brain. Place the filled white chocolate skulls on a plate or try and chill for 2-3 hours before serving.**
Take the skulls out a few minutes before serving so the chocolate won't be quite so hard. Add a drizzle of grenadine if you want a gory look.
*prepare mold by cutting slits around the tiny hole in mold to fit piping tip (or cut a slightly larger hole if you prefer.**mousse will last 2-4 days in refrigerator.