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White Chocolate Skulls with Brains Mousse

Robin Gagnon
  • 30 minutes
  • Serves 8

INGREDIENTS

3

d skull silicone mold

squeeze bottle with 1/8 to 1/4 inch hole or piping bag with smooth round nozzle

10 oz

white melting chocolate

1/2 cup

whipping cream

1/4 cup

white chocolate chips

4 oz

cream cheese (softened)

1/4 cup

confectioner's sugar ((powdered sugar))

1/2 tsp

vanilla (pure extract)

2

drops red food coloring ((3 for deeper pink))