Halloween Spider Egg Domes Dessert – A creepy Halloween dessert, with layers of chocolate cake and dark chocolate mousse! These little bites are covered in white melting chocolate and decorated with black spiders to look like spider eggs. Perfect for Halloween!
RECIPE IS BELOW IN PRINTABLE RECIPE CARD BUT BLOG POST IS FULL OF “HOW TO MAKE IT”, TIPS, INFORMATION AND FAQ
Halloween desserts with little details like the spiders on these Halloween Spider Egg Domes are the kinds of spooky holiday desserts that I love.
These dessert domes use the same silicone mold that the Hot Chocolate Bombs use and although they may seem a little dauting, they’re actually pretty easy to make.
They’re great served on their own or on a bed of chocolate cake crumbs!
Why You Should Make this Halloween Spider Egg Domes Dessert…
- A fancy looking dessert that is actually pretty easy to put together
- great for Halloween parties
- a spooky make ahead dessert
QUICK GLANCE AT INGREDIENTS for Halloween Spider Egg Domes Dessert:
- bright white melting candy/chocolate
- devil’s food cake mix including any ingredients the mix calls for
- heavy cream
- bittersweet or semisweet chocolate chips
- silicone dome molds
- Edible markers or black icing for piping
(AMOUNTS IN RECIPE CARD BELOW)
How to make Halloween Spider Egg Domes Dessert:
- Make Cake Layer
Preheat your oven to the temperature indicated in the instructions on the back of your cake mix.
-
Prepare your cake batter as directed on the box mix.
-
Line a cookie sheet with parchment paper and grease well with spray oil.
-
Pour a thin layer of the cake batter into your prepared cookie sheet so that it covers the whole bottom. (Tip*
With the remaining cake batter you can either make cupcakes or fill a second cookie sheet and you can use
the extra cake for garnish when serving.) -
Bake the cake for approx 10 minutes or until it is cooked through
-
When the cake has finished baking, remove from the oven and let cool completely.
-
Take about 4 oz of the melting candy and melt it in the microwave 15 seconds at a time until melted.
-
Using a silicone brush, or an unused paint brush, or even the back of a spoon, coat the inside of each of the
domes with a thin layer of candy. This layer is the base layer so it does not need to be perfect. Set the coated domes in the fridge for 5-10 minutes until the candy has hardened. -
Repeat steps 8 & 9 again, making sure this time that there is a nice layer of candy in the molds, you should
not be able to see the bottom of the molds. Be sure to also get the candy up to the very top edge.
Keep the mold in the fridge until you are ready to assemble the final domes. - Make the Mousse
To make the mousse you will need a small saucepan, pour in 1/3 cup of the heavy cream and heat on medium heat until very hot but not boiling.
-
Remove from heat and add in the chocolate chips. Stir until all of the chocolate has melted. Set aside to cool.
- Make whipped cream for mousse
Take the remaining ⅔ cup of heavy cream and whip to stiff peaks.
-
When the chocolate is cool gently fold into the whipped cream.
-
Put the chocolate into a zip top bag and snip one of the bottom corners.
- Assemble Spider Egg insides
Pipe a little bit of the mousse into the dome molds.
-
Find a small cookie cutter, or bottle cap, or cup to use as a cutter for the cake – it should be smaller than the
opening of the dome molds. -
Take the chocolate cake and cut enough circles out so that each dome will receive one circle of cake. If the
cake is too thick, cut the circles in half. -
Place a cake circle on each of the domes and press down so that the mousse is flat against the cake and
there is still a little bit of space left. -
Melt the last bit of the white melting candy and coat the top of each cake circle, making sure to get to the
very edges so that it meets with the outer melting candy shell. - Chill
Let sit in the fridge for at least 2 hours.
-
Once set, remove each dome from the mold.
-
If you need to clean up any of the bottom edges, an easy way to do so is by filling a small bowl with a metal
spoon in it with very hot water. Use the back of the hot spoon to run along any ragged edges, this will melt
the ragged bits away. Refresh hot water as needed. -
If you would like to decorate the tops of the domes, you can use a black edible marker or black piping icing
to create spiders, webs, or any design you prefer. -
Keep in the fridge in an airtight container for up to 5 days.
Frequently Asked Questions
Nope! You can use any cake you want for these spider egg treats!
I haven’t tried it with this recipe but I don’t see why it wouldn’t work.
You can either use black edible makers OR black piping frosting/black piping gel
They don’t need to be served ice cold but they do have a mousse inside of them so you don’t want to let them sit out and get hot.
More Halloween Spider Recipes:
Halloween Spider Egg Domes Dessert
Halloween Spider Egg Domes Dessert
Halloween Spider Egg Domes Dessert - A creepy Halloween dessert, with layers of chocolate cake and dark chocolate mousse! These little bites are covered in white melting chocolate and decorated with black spiders to look like spider eggs. Perfect for Halloween!
Ingredients
- 12 ounces bright white melting candy/chocolate
- 1 box devil’s food cake mix including any ingredients the mix calls for
- 1 cup of heavy cream
- 2/3 cup of bittersweet or semisweet chocolate chips
- silicone dome molds
- Edible markers or black icing for piping
Instructions
1. Preheat your oven to the temperature indicated in the instructions on the back of your cake mix.
2. Prepare your cake batter as directed on the box mix.
3. Line a cookie sheet with parchment paper and grease well with spray oil.
4. Pour a thin layer of the cake batter into your prepared cookie sheet so that it covers the whole bottom. (Tip*
With the remaining cake batter you can either make cupcakes or fill a second cookie sheet and you can use
the extra cake for garnish when serving.)
5. Bake the cake for approx 10 minutes or until it is cooked through.
6. Find a small cookie cutter, or bottle cap, or cup to use as a cutter for the cake - it should be smaller than the
opening of the dome molds.
7. When the cake has finished baking, remove from the oven and let cool completely.
8. Take about 4 oz of the melting candy and melt it in the microwave 15 seconds at a time until melted.
9. Using a silicone brush, or an unused paint brush, or even the back of a spoon, coat the inside of each of the
domes with a thin layer of candy. This layer is the base layer so it does not need to be perfect. Set the coated
domes in the fridge for 5-10 minutes until the candy has hardened.
10. Repeat steps 8 & 9 again, making sure this time that there is a nice layer of candy in the molds, you should
not be able to see the bottom of the molds. Be sure to also get the candy up to the very top edge. Keep the
mold in the fridge until you are ready to assemble the final domes.
11. To make the mousse you will need a small saucepan, pour in ⅓ cup of the heavy cream and heat on medium
heat until very hot but not boiling.
12. Remove from heat and add in the chocolate chips.
13. Stir until all of the chocolate has melted. Set aside to cool.
14. Take the remaining ⅔ cup of heavy cream and whip to stiff peaks.
15. When the chocolate is cool gently fold into the whipped cream.
16. Put the chocolate into a zip top bag and snip one of the bottom corners.
17. Pipe a little bit of the mousse into the dome molds.
18. Take the chocolate cake and cut enough circles out so that each dome will receive one circle of cake. If the
cake is too thick, cut the circles in half.
19. Place a cake circle on each of the domes and press down so that the mousse is flat against the cake and
there is still a little bit of space left.
20. Melt the last bit of the white melting candy and coat the top of each cake circle, making sure to get to the
very edges so that it meets with the outer melting candy shell.
21. Let sit in the fridge covered for at least 2 hours.
22. Once set, remove each dome from the mold.
23. If you need to clean up any of the bottom edges, an easy way to do so is by filling a small bowl with a metal
spoon in it with very hot water. Use the back of the hot spoon to run along any ragged edges, this will melt
the ragged bits away. Refresh hot water as needed.
24. If you would like to decorate the tops of the domes, you can use a black edible marker or black piping icing
to create spiders, webs, or any design you prefer.
25. Keep in the fridge in an airtight container for up to 5 days.
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