We’re whipping up some spooky Halloween treats this year, and they are frightfully delicious. Abt’s Gourmet Shop can provide you the essential cooking gadgets to help make your party a hit. To get the ideas going, we posted some recipes for you. Try them out, if you dare…
This spooky treat consists of delicious chocolate mousse, Oreo cookies and bones! A hand mixer will work best for this dessert, making it so decadent and creamy. Check out our line of hand mixers in our Gourmet Shop.
For Chocolate mousse
- 5 oz semisweet chocolate, coarsely chopped
- 1 cup very cold heavy cream
- 3 large egg white at room temperature
For Graveyard topping
- 1 cup crushed Oreo cookies
- 1 package Milano cookies
- Candy bones
- Brown icing (used for writing on Milano cookie) or edible writing pen
Directions for Chocolate Mousse
1. Fill up a saucepan with 2 in of water and have water simmer over medium heat.
2. Place chocolate and ¼ of heavy cream in a large heat safe bowl (Put remaining cream in the fridge for later use). Hold the bowl over saucepan making sure the bowl does not touch the water. Melt chocolate, stirring occasionally with a rubber spatula until smooth, mixed in with cream. Remove the bowl from the saucepan, set aside to cool for a bit.
3. Place egg whites in a second large bowl and use a hand mixer or whisk by hand to whisk egg whites for about 3 minutes.(Make sure mixer and bowl do not have any traces of fat or oil, or else whites will not whip properly). Set aside when done.
4. Clean and dry your beaters or whisk. Place the remaining ¾ cup heavy cream into a third bowl and whisk until stiff peaks form.
5. Using a rubber spatula, fold half of the whipped cream into the melted chocolate. Gently stir in the rest, try not to deflate the whip cream. Then gently fold in the egg whites into the chocolate-cream mix until there is no more blobs of egg whites or whipped cream. Do not over mix.
6. Pipe mousse into serving cups using a pastry bag and let it chill in the fridge for at least 2 hours.
Directions for Toppings
1.Using a food processor, dump Oreo cookies in and crush the cookies until they have a soil-like texture. Best if there are little clumps of cookies in mix. Put the crumbs in a bowl then set aside. This will be used as dirt.
2.Take a Milano cookie and break it in half. Using brown icing or an edible writing pen, write RIP on both halves.
The Final Touches
1. Remove cups of mousse from fridge once chilled.
2. Sprinkle crushed Oreo mix on top
3. Sprinkles candy bones on top of Oreo crumbs
4. Stick RIP Milano cookie in mousse
Cobwebs? Don’t let that fool you. This snack is filled with cheesy goodness and super easy to make! Take a look at our turners and spatulas to mix up and scoop up your cheddar cobweb mix!
- 1 cup grated yellow cheddar
- 2 tsp all-purpose flour
- ¼ tsp paprika
- salt and pepper
1. Preheat oven to 375. In a large bowl, toss cheddar with flour, paprika, salt and pepper. Drop mixture by tablespoons onto parchment-lined baking sheets, flatten into 3 in rounds (6 rounds per sheet)
2. Bake for 10-12 minutes until golden and bubbling. With a thin spatula, transfer crisps onto a plate to cool.
Chocolate Cupcakes with Vanilla Buttercream Ghosts
BOO! Now that I have your attention, what makes Halloween even better? Chocolate cupcakes! Not just regular chocolate cupcakes, chocolate cupcakes topped with sweet vanilla buttercream ghosts, perfect for the Halloween spirit! To make the perfect cupcakes and frosting, check out our wide selection of stand mixers.
- 3 cups sugar
- 3 cups all-purpose flour
- 1 ½ cups unsweetened cocoa powder
- 1 tbsp baking soda
- 1 ½ tsp baking powder
- 1 ½ tsp salt
- 1 ½ cups buttermilk, room temperature
- 1 ½ warm water
- ¾ cup vegetable oil
- 3 large eggs
- 1 ½ teaspoon pure vanilla extract
Vanilla Buttercream Frosting
- 2 cups unsalted butter, softened
- 7 cups confectioners sugar
- 2 tsp milk
- 2 tsp vanilla extract
- ¼ tsp salt
- chocolate chips for ghost face
Making the Chocolate Cupcakes
1. Preheat oven to 350 degrees, line muffin cups with paper liners.
2. In a bowl, combine your dry ingredients. Whisk together sugar, flour, cocoa powder, baking soda, baking powder, and salt.
3. In the mixer bowl, pour in the buttermilk, vegetable oil, and 1 ½ warm water, then pour in your dry ingredients into the mixer bowl, beat the ingredients using the lower settings.
4. Add eggs and vanilla extract, beat until smooth.
5. Pour in batter into each muffin cup, bake for 20-25 minutes, or if toothpick poked in the center of cupcake comes out clean.
Making the Vanilla Buttercream Frosting
1. In the mixer bowl combine butter, sugar, and salt beat until blended.
2. Add the milk and vanilla and beat for an additional 3-5 minutes or until the frosting is smooth, and creamy. If you want to thicken your frosting, add more sugar to it.
Once both processes are done, spoon the vanilla buttercream frosting into a pastry bag, then pipe the frosting on top of the cupcake. Place the chocolate chips on the frosting for your ghost!
Spicy Deviled Eggs
It’s a twist to a classic appetizer. Trick or treat your party guests with spicy deviled eggs. Check out the food processors we carry to help you make the easiest appetizer you ever made. Not to mention, the most delicious. So yummy, it’s scary!
- 8 large eggs
- ⅓ jarred roasted peppers, patted dry
- 2 tbsp mayonnaise
- 3 tsp Dijon mustard
- 2 tsp hot sauce of your choice
- ground pepper
- poppy seeds for the ants or bugs on your eggs
1. In a medium sized pot, cover eggs with 1 inch of cold water. Bring the water to boil over high, cover and immediately remove from heat. Let the eggs sit for 11 minutes. Transfer eggs to a colander and let them run under cold water until they are cool enough to handle.
2. In the meantime, using a food processor, combine the red peppers, mayonnaise, Dijon mustard, and hot sauce, process until smooth for about a minute. Peel the eggs and split them lengthwise. Add the yolks to the red pepper mixture, process until smooth. Scrape down the sides if needed. Season with pepper. Spoon mixture or pipe into whites. Sprinkle eggs with poppy seeds.