These Chocolate cauldrons are 100% edible and perfect for any Halloween party!
More photos! 😀
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cauldrons
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Ingredients
Cauldrons + Decoration
- 1 package chocolate Candiquik Or 2 cups chocolate chips/candy melts
- 10 balloons For as many cauldrons as you want to make - blow these up to a fist size
- Candies of choice I used the Rilakkuma ghost chocolates, gummy worms, pumpkin Peeps, candy corn, and sprinkles
Nutella Mousse Filling
- 2 cups heavy whipping cream
- 1 cup Nutella
White Chocolate Ganache (can sub with green frosting)
Ingredients
Cauldrons + Decoration
Nutella Mousse Filling
White Chocolate Ganache (can sub with green frosting)
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Instructions
Cauldrons + Decoration
- Melt Candiquik in the microwave at 30 second intervals until smooth. Spoon out 1.5" circles onto a wax paper lined baking sheet and smooth out to make cauldron "foot." Let set at room temp or in the refrigerator.
- Dip balloons into melted Candiquik. (Tip: Make sure your bowl of chocolate is very full - you'll get a more even cauldron edge if you simply dip straight into the chocolate and remove vs. rolling it around in chocolate). Shake off excess chocolate, then place on cauldron foot. Let set in fridge.
- Pop balloons by making a small cut with scissors. Gently peel out balloon, trying to avoid touching the outside of the cauldron (minimize fingerprints!). Fill cauldrons with Nutella mousse, then refrigerate for 30 minutes. Pipe over white chocolate ganache. Top with candies of choice.
Nutella Mousse
- Whip heavy whipping cream until stiff peaks form. Fold in Nutella, then transfer to a piping/Ziploc bag.
White Chocolate Ganache
- Microwave heavy whipping cream until boiling (about 2 minutes, depending on wattage of microwave). Pour over white chocolate chips, let set for 3 minutes, then stir until smooth. Mix in green food color and a touch of yellow for a "slime" green color. If ganache is too thin, refrigerate until it is thicker and "pipe-able."
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