Ginger Wasabi Filled Chocolate Skulls

 

 

Ginger Wasabi Filled Chocolate Skulls - warmly spicy with sweet ginger and wasabi, these five ingredient rich dark chocolate skulls have a surprise kick in flavor!

 

Ginger Wasabi Filled Chocolate Skulls

Happy Halloween! I think I might do months of treats and sweets more often - this sure was fun!

My last treat is perfect for Halloween, and these can be handed out to the parents walking around with their kids. Well, the adventurous parents...

Ever since I made my first filled candies, the raspberry jalapeno chocolates, I have wanted to make more - they are just too fun.

I found this skull ice cube mold recently, and knew I was going to fill it with chocolate, not water. I found some wasabi powder (three ingredients - horseradish, spirulina, turmeric) and blended it with maple syrup and a base of tahini, and finely chopped ginger. Oh so good.

Happy Halloween, indeed!

 

Ginger Wasabi Filled Chocolate Skulls

dairy, egg, soy, and gluten free, vegan

makes 12 chocolate skulls

INGREDIENTS: 

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

INSTRUCTIONS:

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.

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.

Happy Halloween - are you doing anything fun?

 

 

printable Ginger Wasabi Filled Chocolate Skulls recipe: 

 

Yield: 12 chocolates

[b]Ginger Wasabi Filled Chocolate Skulls[/b]

Print

dairy, egg, soy, and gluten free, vegan

Ingredients

• 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

Instructions

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.

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