Pink Brain Mousse in White Chocolate Skulls Recipe

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Elegant Halloween dessert cups. White chocolate skulls filled with piped pink cheesecake mousse brains.

Servings: 8


3d skull silicone mold
squeeze bottle with 1/8 to 1/4 inch hole or piping bag with smooth round nozzle
10 oz white melting chocolate
1/2 cup whipping cream
1/4 cup white chocolate chips
4 oz cream cheese softened
1/4 cup confectioner’s sugar (powdered sugar)
1/2 tsp vanilla pure extract
2 drops red food coloring (3 for deeper pink)


  1. Make the Chocolate Skulls
  2. Place half of the melting chocolate in a glass measuring cup and melt on defrost in 20 second intervals until nearly all is melted. Then stir until the rest dissolves. READ MORE

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