Severed Chocolate Mummy Head

The word “chocolate” automatically negates anythings grotesque that follows or precedes it. So, the whole “severed mummy head” thing really isn’t disturbing, because all we care about is that it’s made out of chocolate.

Is there anything else that matters?

This Severed Chocolate Mummy Head is certainly spooky, but also a bit cute too. You can just hear it cry out a muffled, “GRAWWWGHHHAHH.”

It’s the perfect treat for your Halloween festivities because it’s pure chocolate, and nothing else, baby. What little monster or ghoul doesn’t love chocolate?

I won’t lie to you; this is the easiest Halloween treat to make. It’s no-bake, and can be done in under an hour. Plus, it requires the skills and technical know-how of a handicapped goblin who’s spent the better part of his sheltered life living in a cave and eating rats. In other words, anybody can do it.

The trick-or-treaters shouldn’t be the only ones enjoying creamy dreamy chocolate on Halloween. Make this haunting chocolate mummy, and you can be in spooky chocolate heaven in no time.

A Few Tips Before You Get Cooking:

1. Doing two layers of white chocolate is essential to creating a 3D look for your mummy.
2. You can use dark chocolate for the base if you prefer.
3. Need more Halloween recipes? Check out my Halloween recipe page.
4. You don’t even have to cut this mummy to serve it. Just break it apart, and you’ve got chocolate bark.

Severed Chocolate Mummy Head
By The Smart Cookie Cook

Ingredients:

• 3 cups milk chocolate chips or finely chopped milk chocolate
• 2 cups white chocolate chips or finely chopped white chocolate
• 2 mini marshmallows
• red food gel

Special equipment: parchment or waxed paper, ziplock bag or piping bag

Directions:

1. Spray a round 8-inch pan with nonstick spray. Set it on top of a piece of parchment paper or waxed, on top of a cutting board. Trace a knife around the edge of the pan. Gently rip off the edges, leaving you with the perfectly-sized circle. Line the pan with the cut paper.
2. Place the milk chocolate in a large microwave-safe bowl. Reduce microwave power to 80% and microwave chocolate in 30-second intervals, stirring well in between with a wire whisk. Stirring in between keeps the chocolate from burning and makes it melt faster. If you stir well, melting should only take about 4 intervals.
3. Reserve 1/2 cup of the milk chocolate, then pour the rest into the lined pan and smooth out into an even layer. Place in fridge until set, about 15-20 minutes.
4. Meanwhile, place the white chocolate in a medium microwave-safe bowl. Set microwave power to 80% and microwave chocolate for 30-second intervals, stirring in between. It’s essential to stir well and only microwave white chocolate for the minimum time necessary to melt it or it will burn and clump up.
5. Make sure white chocolate is cool or warm, not hot, then transfer to a piping bag or a makeshift piping bag constructed out of a ziplock bag. Pipe half the white chocolate over the set milk chocolate in thick, wide strips so that it looks like wrapped bandages. Leave some of the milk chocolate showing through.
6. Let sit for 5-10 minutes, then pipe on another layer of bandages with the remaining white chocolate. Doing two layers creates depth and texture. Make sure you leave strips of milk chocolate showing through. Take a spoonful of the MILK chocolate and plop two chocolate circles on to represent eye holes (or you can pipe it with a small bag). Stick on two mini marshmallows to represent the actual eyes then dot on two red pupils with the gel. Use the gel to draw on a grimacing mouth. Place in fridge until completely set, about 20 minutes. Cut up or break apart to enjoy.