How to Make Dominique Ansel’s Frozen, Chocolaty Mummy-on-a-Stick

"Monster High Shocklette Monster" by Chef Dominique Ansel © Diane Bondareff/Invision for Monster High/AP Images
By Justine Sterling Posted October 30, 2014

Pastry genius and Cronut creator Dominique Ansel has partnered with Monster High, a line of horror- and sci-fi-inspired dolls (think Barbie meets the Bride of Frankenstein) to create the Shocklette Monster.

Pastry genius and Cronut creator Dominique Ansel has partnered with Monster High, a line of horror- and sci-fi-inspired dolls (think Barbie meets the Bride of Frankenstein) to create the Shocklette Monster. The frozen mummy-esque creature treats are chocolate mousse covered in dark chocolate wrapped with Tahitian vanilla marshmallow strips.

Sadly, the monsters aren’t available at Ansel’s New York City bakery. Instead, Ansel wants you to use them as inspiration to make your own Shocklette Monsters at home (recipe below—marshmallow wrapping and chocolate shell not included; decorating is up to you).

For a chance to win a spooky treat from Ansel, take a photo of your chocolate creation and tag it with @MonsterHigh and #monsterhightreat.

Monster High Shocklette Monsters

3 grams gelatin sheets
310 grams 72 percent cacao chocolate chips
245 grams whole milk
450 grams heavy cream

1. Bloom the gelatin sheets in ice water for 5 to 10 minutes. Wring out the sheets to drain off excess water. Place the sheets on top of the chocolate chips.

2. Bring the milk to a boil, then pour it over the chocolate and gelatin.

3. Using a whisk, stir the mixture together until homogeneous, to create a nicely emulsified chocolate ganache.

4. Cool the chocolate mixture to just about room temperature (around 37° C).

5. While the chocolate ganache cools, whip the heavy cream to medium peaks.

6. Once the chocolate is at the proper temperature, fold it into the whipped cream: Add the ganache a little at a time to avoid deflating the aerated cream.

7. Once the mousse is combined and smooth, pipe it into Popsicle molds and place the stick inside.

8. Freeze until set firmly enough to unmold.

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