Chocolate Raspberry Brain Halloween Dessert

I couldn't wait for Halloween to make creepy desserts for my guests ! So here's a spooky panna cotta, raspberries and dark chocolate "brains" cake recipe.

For these creepy panna cotta brain desserts you will need :

Panna cotta skulls :

-50g (4 tablespoons) granulated sugar

-50cl (2 1/4 cups) heavy cream

-2 gelatin sheets

-1/2 teaspoon vanilla extract

Dark Chocolate and raspberries brain cake :

-125g (1 cup) granulated white sugar

-125g (1 cup) flour

-100g (¼ cup) butter

-3 eggs (at room temperature)

-2 pack (26g) vanilla sugar

-100g (2/3 cup) dark chocolate

-1/2 teaspoon baking powder

-raspberry coulis

-white fondant

-red and yellow liquid food coloring

-strawberry syrup (for drinks)

White chocolate ganache :

-55g white chocolate

-25g heavy cream

-red gel food coloring

Supplies

-Skull shot glasses

-Ice cube mold

-Madeleine mold

Step 1: Make Panna Cotta

First, soak two sheets of gelatin in cold water for 10 min.

Pour cream, sugar and vanilla extract into a saucepan, set over medium heat. Bring to a boil and remove from heat.

Wring the gelatin sheets of excess water. Add the soaked gelatin leaves to the mixture and stir it well.

Step 2: Pour Panna Cotta Into Skull Shot Glasses

Pour the mixture into the skull shot glasses.

Let them cool uncovered at room temperature.

Step 3: Bonus Step : Chocolate Panna Cotta

If you have have some mixture left, you can make chocolate panna cotta.

Add few pieces of chocolate (30g) and stir until the chocolate melt. Bring the mixture to a boil and quickly remove the saucepan from heat.

Add one sheet of softened gelatin and stir until dissolved.

Enjoy the delicious smell of chocolate panna cotta and pour into skull shot glasses! :)

Step 4: Let the Panna Cotta Cool Down

Leave them to set in the fridge overnight.

Step 5: Raspberry Coulis

Once these delicious creamy desserts are set, pour some raspberry coulis on top.

Step 6: White Chocolate Ganache Drips

Let's make red ganache drips with white chocolate !

You will need 55g white chocolate, 25g heavy cream, red gel food coloring and a toothpick.

Heat up the heavy cream for 20 sec in the microwave, then add the white chocolate. Stir until completely melted.

Next, add a few drops of red gel food coloring.

Use a tooth pick to make chocolate ganache drips around the skull shot glass.

Let them cool in the fridge for an hour.

Additional tips for chocolate ganache drips.

Step 7: Chocolate and Raspberry Cake Brains

Gather the ingredients (raspberry coulis, unsalted butter, dark chocolate, granulated sugar, baking powder, vanilla sugar, 3 eggs and flour).

Pour raspberry coulis into the ice cube mold and put it in the freezer for an hour.

Preheat oven at 180 °C (356 °F).

Melt butter and chocolate in a bowl. Stir until melted and smooth.Let it cool down at room temp.

In a large bowl, whisk sugar and eggs until the mixture looks pale yellow.

Add vanilla sugar, flour and baking powder and stir until smooth.

Pour the melted chocolate and butter into the batter and mix on medium-high speed until combined.

Pour mixture into Madeleine baking pan.

Bake in the preheated oven for 20 minutes at 180 °C (356 °F).

Step 8: Sculpt Brains With Fondant

Split the chocolate cakes in half.

Next, you will need to make beige fondant. In order to get the right color for the brain, you can add 3 drops of red and 4 drops of yellow liquid food coloring to a large piece of white fondant.

Knead the fondant and roll it into a ball.

Next, make a dozen "snakes" out of fondant and assemble them in order to sculpt the brain.

Once you're done sculpting, flip the fondant. Next, cover the small chocolate cake with the brain texture.

Use plastic wrap to wrap the tiny brains and make sure they fit the skull shot glass.

Place them in the fridge for an hour.