White Chocolate Sweet n Spicy Chocolate Nut Cluster Skulls
Updated: Oct 30, 2021
Skull molds are from spinningleaf.com
Black Candy color is from chefmaster.com
1/2 cup roasted unsalted peanuts
1 cup sugar Free white chocolate chips (Lilys, BakeBelieve, etc are some brands)
2 teaspoon cajun spice
4 teaspoons golden lakanto granulated sweetener
1 tablespoon coconut oil
In a pan over medium heat, add in coconut oil. Melt down. Add in peanuts and roast over medium heat for 7 minutes, constantly stirring
Remove from heat and toss with cajun spice in a bowl.
Allow to cool.
In a double boiler, add 3/4 cup white chocolate chips. Stir chips until almost melted, you should still be able to see some chips visibly formed.
Remove from heat and add remaining chips. Keep stirring until melted.
Remove approximately 4 tablespoons of the white chocolate and stir in 4 drops of oil- based black candy color from ChefMaster.
This is an oil based coloring so it will not seize up your chocolate like traditional food color.
Pour into a small ziploc bag and cut a tiny hole. Pipe into the “eyes” and “nose” of the skull molds.
Allow to set in the fridge for about 4 minutes.
Remove and fill molds halfway with white chocolate. Allow to set at room temperature for 5 minutes, then top with seasoned peanuts.
Set in the refrigerator for 20 minutes, then remove from molds and enjoy.
Makes approximately 10 chocolate skulls