Ommetaphobia is the fear of eyes, a lot of people are squeamish about them so I thought I’d plug into that for my Halloween blog. These are tasty white chocolate sweets filled with a liquid raspberry centre. As you press your fork through then the raspberry juice oozes out and your eyes bleed. No wonder people have eye phobias.
This Halloween pudding looks complicated, but trust me it is not, rather it is smart. The bleeding part of the eyes, a liquid raspberry centre is inserted frozen into the jelly. The desert is served at room temperature and so when cut into the raspberry blood oozes out making it gruesomely good for Halloween. I am using professional moulds to make this but you can get away with a thin layer of raspberry purée in the bottom of an ice cube tray. Any half-sphere desert dishes, cup measures or even the tops from some of the M&S pre-packaged sweets would do.
To Make My Bleeding Sore Halloween Eyes You Will Need
- Tempered White Chocolate
- Lemon Jelly
- Punnet of Raspberries
- Fondant or Sugar Paste
- Food Colour
Take half a pack of fresh Raspberries and pulse them in a processor or mash them up with a fork. Add enough Citric Acid to make the Raspberry pulp sour, as sour as you like. If you cannot get Citric Acid then you could use Lemon Juice. Pass the resulting pulp through a fine sieve and then decant the resulting juice into moulds and put them into the freezer to freeze completely.
Next off the blocks is the task of tempering your white chocolate. This is an important step as it will ensure that the finished items will simply pop out of your moulds. Additionally they will have a nice shine and a great snap. It sounds like a daunting job, so take a look at my blog on Tempering Chocolate and you will be set.
Take tempered White Chocolate and brush the insides of your moulds, pop them into the fridge to firm up and then give them a second coat of molten White Chocolate.
Take about a quarter a pack of Jelly, I’m using lemon here, it could also work with lime, green is a great colour. My American readers will need to use Jell-O, which I believe is a crystal product. Note the jelly instructions, make up the jelly with a quarter of the water recommended for the whole pack.
Allow the jelly to cool completely before filling up the White Chocolate half-spheres then back to the freezer to set. Do not attempt to fill the chocolate when the jelly is still warm or you will end up with a jelly mess.
Once the jelly is set drop in a disc of frozen raspberry juice and then top this off with a little more cooled jelly. You need to fill the half-sphere to the top, this will be the bottom of the finished Halloween delight! Put the whole lot back into the freezer to set.
Mix some Orange Food Colouring into your Sugar Paste until you get a good strong Halloween Orange. Roll the paste out until just thinner than a £1 coin. Cut out shapes for mouth, nose and eyebrows. Please don’t worry about having to be too artistic you could get away with murder here.
Place the cut out pieces on a plate along with a pair of the frozen chocolates. Wipe the plate with a very slightly damp piece of kitchen paper the Sugar Paste pieces will stick in position.
Take some black or dark brown Food Colouring and paint scruffy marks onto the orange pieces. Finally using red colouring you can decorate the chocolate with bloodshot trails, disgusting but delightfully Halloween.
Leave the plates at room temperature until the chocolate eyes are 100% defrosted, otherwise your eyes will not bleed when you cut into them.