Ginger Wasabi Filled Chocolate Skulls
Recipe type: Dessert, candy
Serves: 12 chocolates
dairy, egg, soy, and gluten free, vegan
  • 8 ounces dark chocolate, chopped
  • ⅓ cup tahini paste
  • 3 tablespoons maple syrup
  • 1 tablespoon wasabi paste or powder (adjust to taste)
  • 5-6 pieces crystallized ginger, minced fine
  1. In small saucepan over low heat, melt chocolate until smooth. Spoon a small amount into each mold, and using a small paintbrush, coat the mold completely. Place in refrigerator for 5 minutes or until chocolate has set.
  2. Meanwhile, stir together tahini, maple syrup, wasabi and ginger. Fill each mold with wasabi tahini filling, leaving room at the top to seal with more chocolate. Reheat remaining chocolate and fill each mold, covering the filling completely. Tap molds on counter to remove any bubbles, return to refrigerator to set.
Recipe by spabettie at