Spooky Desserts for Halloween with Usual Desserts Made Unusual

Looking to give a creative spin on unusual-usual desserts for Halloween? We have just the choicest easy Halloween dessert recipes from the hyperrealistic eyeball truffles a cup full of graveyard dirt (chocolate silly!) gummies and lots of Oreos! If those sound like too spooky desserts for Halloween, then we have a classic Oreo Roll rolled in cobwebs and all!

1. Truffle Eyeballs

(Makes 36 eyeballs)

Ingredients:

• 36 Oreo cookies
• 225 gm cream cheese, room temperature
• 340 gm +170 gm white chocolate
• Green food coloring

For the eyes:

• 100 gm white chocolate
• 50 gm milk chocolate 

Instructions:

1. Take a baking tray, line it with parchment paper, and set aside. 
2. Add the Oreos to a ziplock pouch, seal the air out, and crush with a rolling pin to fine crumbs.
3. Transfer the crumbs to a bowl and mix with the cream cheese.
4. Scoop out tablespoon-sized portions of this mixture and roll between your palms to make bills. You’ll get 36 truffle balls.
5. Arrange the balls on the paper-lined tray and freeze for 15 minutes.
6. While the truffles freeze, simultaneously melt the three different portions of white and milk chocolate. 
7. Work on the smaller pupils and iris first. Drop around 2-cm round white chocolate for each of the eyeballs on a parchment sheet. Let it slightly harden, then using a toothpick add milk chocolate irises. Let cool. 
8. Keep the 340 gm aside, also the one for the eyes. Then add green food coloring to the 170 gm white chocolate bowl and stir. Let it cool then transfer it into a piping bag.
9. Dip the Oreo truffle balls into the white chocolate, let the excess drip off, and arrange on a parchment paper.
10. Once warm, drizzle green chocolate over the cake pops and immediately place a candy eye, on the top while it’s not too firm and malleable. Repeat in batches of seven to eight balls until all done.
11. Put the truffle eyeballs in the fridge to harden quicker.

2. Graveyard Chocolate Cups

(Makes 6 servings)

Ingredients:

• 480 ml heavy whipping cream
• 170 gm semi-sweet chocolate chips
• 24 Oreo cookies
• 6 oval chocolate sandwich cookies
• Black frosting or edible marker
• Gummy worms (optional)

Instructions:

1. Using black frosting or an edible marker, write "RIP" on 6 sandwich cookies to create tombstones. Set aside.
2. Whip heavy whipping cream in a large bowl until stiff peaks form. Set aside. 
3. Put the chocolate chips in a microwave-safe bowl and microwave for two minutes at 30-second intervals, stirring between each, until almost melted. Let cool for 10 minutes.
4. Fold the cooled melted chocolate into the whipped cream until fully incorporated.
5. Crush the Oreo cookies into fine crumbs and sprinkle three to four tablespoons into six dessert cups. 
6. Spoon a layer of chocolate mousse over the crumbs and repeat another set for all the cups.
7. Top each cup with additional Oreo crumbs, filling to the rim. Then refrigerate the cups for two hours to set.
8. Before serving, insert a cookie tombstone into the center of each cup and decorate it with gummy worms.

3. Oreo Roll

(Serves 6)

Ingredients:

• 425 gm Oreo double stuffed cookies
• 225 gm cream cheese, room temperature
• 30 ml whole milk
• 115 gm unsalted butter, room temperature
• 225 gm caster sugar
• Pinch of salt
• 170 gm marshmallows (about 24)
• Orange gel food coloring
• Gummy spiders, for decorating

Instructions:

1. Scrape out the cream from the cookies and put the cookies and cream in two different bowls. 
2. In a mixer grinder, add the Oreo cookies until finely ground. 
3. Add the cream cheese to the cookie crumbs and grind again, until a dough forms. If too thick, add 1 tablespoon of milk.
4. On a large sheet of plastic wrap, place the dough. Cover it with another sheet and roll out to a 9 x 11-inch rectangle. Set aside.
5. Add butter and reserved creme filling and beat using an electric mixer until smooth. Add half of the caster sugar and mix until smooth. Add the remaining sugar and a pinch of salt, and mix again until combined.
6. Pour the remaining milk and mix, until the buttercream is light and fluffy, for 1 minute.
7. Position the dough rectangle with a shorter side facing you. Remove the top plastic wrap and spread the buttercream evenly, leaving a little more than 1 cm border on the far short edge.
8. Using the plastic wrap, roll the dough away from you into a log. Place seam-side down.
9. Wrap tightly in plastic, tying the ends to secure. Refrigerate for at least four hours or overnight.
10. When ready to serve, unwrap the roll and place on a serving platter.
11. Add marshmallows with 12 drops of orange gel food coloring in a large microwave-safe bowl. Microwave until marshmallows lose shape, about one minute. 
12. Using a spatula, stir the contents of the bowl to mix and cool, for one minute. Put on gloves and stretch the marshmallow mixture until thin and weblike.
13. Wrap the marshmallow web around the roll, covering it entirely and while it’s still sticky, decorate the web with gummy spiders.
14. Let stand for 10 minutes to set, then slice and serve immediately.