White chocolates with almond meal cream filling (trick them up for Halloween)


I tried some filling with almond meal to see if it worked, and it did.  I had some moulds with little ghosts and pumpkins and other gross looking things for Halloween, so thought I would make them look a bit wierd for Halloween and this was the result.  I used about half a block of white chocolate for this recipe – it should be enough for about twelve medium sized moulded chocolates.

100g good quality white chocolate, plus a small amount of white chocolate buttons for tempering,

For the filling:

50g white chocolate buttons;

50 ml cream;

1 tbsp finely ground almond meal.

I described the procedure to temper chocolate in relation to the salted caramel chocolates.  That was milk chocolate however, the temperatures required for dark and milk chocolate are different for dark chocolate, you need to melt the chocolate and get it to 40-50 and then bring it down to 32-33 before you try to mould it.  For white chocolate, it is 40-45 degrees then 28-30.

Temper the white chocolate and cover the bases of the mould (whatever you choose to use) and then set aside somewhere cool to set – maybe the fridge for a little while.  While it is setting make the filling.  Put the white chocolate buttons and the cream into a heatproof bowl or jug, and heat in 30 second bursts, shaking between times, until the chocolate is starting to melt.  You will only do this two or three times, you don’t want to boil the cream, stir it well and the chocolate should melt in the hot cream.  Stir the almond meal in, and then set aside to cool.  Spoon into the moulds and leave to cool and set a little.  Then reheat the white chocolate that was left over from the mould, and cover the bases, scraping off any excess.  Leave to cool.

Roo Poo – peanut butter balls for Halloween (Gluten free)

Another idea for “gross out” food for Halloween.  If you’ve never seen it, Kangaroo Poo is like round black balls.  I thought this looked like that.  If you wanted to really gross out your guests, you could have a little stuffed toy on the table, with a pile of “poo” underneath it.  Decorate the plate with some green tinted sugar or coconut, to give the impression of grass.  How gross is that?  The recipe makes about 30 – 35 balls.

Roo Poo - peanut butter balls for Halloween

Roo Poo – peanut butter balls for Halloween

2 cups gluten free icing sugar

2 cups gluten free rice puffs/bubbles (most rice bubbles aren’t, but check the health food aisle of your supermarket, that’s where I found them)

125g butter

1 cup peanut butter (you can use smooth, but I thought the crunchy gave the balls a particular texture….)

Dark chocolate

Black food colouring


Put the rice bubbles in a bowl, sift the icing sugar over, mix.  Melt the butter and peanut butter in the microwave and stir through.  Using a teaspoon as a guide, roll ball shapes and place on a tray.  Put in the fridge to set.

Melt the chocolate in a heatproof bowl in the microwave in 30 second bursts.  I find that after the third time, I can take the chocolate out and stir it to finish the melting and make sure it is smooth.  Word of warning here – I don’t know enough about chemistry to know why, but when you put the food colouring in the melted chocolate, it becomes less smooth and runny, so you won’t get the even texture that you would have got if you didn’t colour it.  So if you aren’t making these for Halloween, just to eat, don’t add the food colouring.

I also put in a photo of the Roo Poo before it was coated in chocolate – to really gross out your guests, you might shape it into logs instead of balls, if your local wildlife leave “presents” that look more like this:

Uncoated Roo Poo

Uncoated Roo Poo

However, if you want to keep making Roo Poo:

Roll the peanut butter balls in the chocolate and put on a piece of baking paper to set.  Don’t let the neighbours see what you are eating!

OMG!  Do you see what they are eating?!

OMG! Do you see what they are eating?!

Spider Cupcakes for Halloween

Once again, same problem as with the Tiger Cupcakes, all the elements are gluten free except for the liquorice legs.  My instructions to my husband were:

“yes, you can eat the spider cakes, but you have to pick the legs off first”.  I am so funny. (In my own head anyway).

If you look closely you can see they are redback spiders.

Spider cupcakes for Halloween

Spider cupcakes for Halloween


125g butter

1/2 cup caster sugar

2 eggs, beaten

1/2 cup liquid, made up of whatever juice you get from an orange, then top up the rest with  milk

1 & 1/2 cups gluten free self raising flour



125g butter

1 & 1/2 cups gluten free icing sugar (sometimes icing sugar mixture contains starches, so check the pack)

2 tbsp milk

Green food colouring

12 chocolate coated almonds

12 chocolate coated peanuts

Liquorice  straps

Red icing pen to make the red stripes


Preheat the oven to 160 Celcius fan forced, or 180 if not.

Cream the butter and sugar for the cake, beat in the eggs one at a time and mix well to prevent curdling.  Add the liquid and flour alternately.  When you have a nice smooth batter, spoon into 12 hole muffin tin or into big cupcake papers.  Bake for about 15 – 20 minutes – cakes should spring back when you touch them lightly.  Remove from oven.  Allow to cool in pan for a few minutes, then remove to a wire rack.  Allow to cool completely before icing.


Cream the butter and icing sugar together and beat until light and fluffy.  Add milk, and the food colouring a few drops at a time until you get the colour you like.

Place chocolate coated nuts to make the body and head.  For the liquorice, I used a fish filleting knife as it was the thinnest blade I have.  Cut some liquorice straps into leg pieces and stick on.  Don’t forget you need 8 legs for each spider.  Paint a red stripe at the rear of the body of the spider.

Halloween Sludge Cake (Gluten free Kahlua Mud Cake)

This is just a favourite mud cake that I decorated as a Halloween idea.   I had a vision of frogs and worms coming out of the mud, I am not terribly artistic, so the picture shows my take on that vision.  If you are very arty, you will probably do a better job.

Halloween sludge cake (Gluten free Kahlua Mud cake)

Halloween sludge cake (Gluten free Kahlua Mud cake)


225g butter, chopped

150g chopped dark chocolate

1/2 cup milk

3 tsp espresso coffee powder

1/3 cup Kahlua or other coffee flavoured liqueur

1 & 3/4 cup caster sugar

2 eggs, lightly beaten

1 & 1/2 cups gluten free plain flour

1/4 cup gluten free self raising flour

1/4 cup cocoa powder


180g dark chocolate, chopped

1/3 cup thickened cream

Lollies to decorate – I used Freddo heads and yoghurt straps.  If you browse at your local lolly shop you will probably find something interesting.


Preheat oven to 130 celcius for a fan forced oven, 150 if not.  You will need a deep, 22 cm round tin.  Either use a silicon pan or if using a springform, grease and line with paper.

Cake – Place butter, chocolate, milk, 1/2 cup cold water, coffee, Kahlua and sugar in a large heavy based pan over a medium heat.  Cook until smooth, stirring occasionally.  Cool 30 minutes.  Whisk in egg, flours and cocoa into cooled mixture.  Pour into pan and bake for 1 & 1/2 hours, testing with a skewer.  If it is browning too much, cover with foil during cooking.  Cool in pan then remove to a rack.

Ganache – Place chocolate in a microwave safe bowl, and cook for 30 seconds on high.  Shake bowl.  Repeat process 3 – 4 times until you can see the chocolate is softening and melting.  Take out and beat thoroughly to finish melting and smoothen.  Add cream.  Put in fridge until it has thickened enough to spread on cake.

Decorate as you wish.