Witches Hats

Witches Hats
Prep Time
50 min
Cook Time
10 min
8 - 9 servings

These adorable desserts are perfect for making with the kids for a sweet and spooky Halloween treat!

Courtesty of RICARDO Magazine.



Chocolate Mousse

oz semi-sweet chocolate, chopped
cup 35% cream
Tbsp sugar
eggs, lightly beaten


oz semi-sweet chocolate, chopped
sugar cones for ice cream (no rim)
Homemade caramel sauce (optional) or Store-bought caramel sauce (optional)


Step 1

Place the chocolate in a bowl. Set aside.

Step 2

In a saucepan, bring the cream and the sugar to a boil. Remove from the heat and pour over the chocolate. Let stand for 1 minute.

Step 3

Gently whisk the mixture until the chocolate melts. Add the eggs, whisking until the mixture is smooth. Cover and refrigerate until the mixture reaches room temperature, about 1 hour.

Step 4

Using an electric mixer, beat until the mixture becomes frothy and starts to turn pale, about 5 minutes. Transfer to a pastry bag fitted with a 1-cm (1/2-inch) tip.

Step 5

Meanwhile, line a baking sheet with parchment paper. Set aside.

Step 6

Melt the chocolate in a bain-marie or double boiler.

Step 7

Brush the outside of the cones with generous amounts of melted chocolate. Arrange the cones on the baking sheet, pointed end up. Refrigerate until the chocolate is completely set, about 10 minutes. Set aside the remaining chocolate over the warm water in the bain-marie or double boiler.

Step 8

Place the cones, open end up, in 8 popsicle moulds or glasses. Leave the parchment paper on the baking sheet.

Step 9

Spoon about 15 ml (1 tablespoon) caramel sauce into each cone.

Step 10

Pipe the mousse into the cones, filling them to within 1/4 cm (1/8 inch) of the top. Set aside.

Step 11

Using a tablespoon, spread the remaining melted chocolate on the baking sheet to form 8 discs, about 8 cm (3 inches) across. Place a cone, pointed end up, in the centre of each disc. Refrigerate for about 1 hour.

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