October 27, 2023
Choux Spiders
This halloween dessert features a spider made of a black cocoa choux body and chocolate whipped cream filling. A delicious addition would be to pipe in some berry jam into the body as well. For this plating, I used a spider web stencil. You can omit this entirely, if you prefer. Though nothing in this recipe is hard, it does take a fair amount of time to pipe and attach all the parts.
Servings: 6
Calories: 288kcal
Ingredients
- 1 batch Black Cocoa Choux
- 3 1/2 ounces dark chocolate sugar-free, such as Choczero
- 1/2 ounce white chocolate sugar-free, such as Choczero
- red food color oil based, or powdered, natural if possible
- 1/2 batch Whipped Cream Coconut or Regular
- 2 tablespoons cocoa powder
Instructions
- Melt the dark chocolate in a small ziplock bag (I like to place it, sealed into a bowl of hot water). Dry the bag and then trim one corner at the bottom of the bag and pipe at least 48 legs onto parchment paper (do a few extra in case of breakage). Also pipe 12 small fangs shaped like little horns. Reserve the remaining chocolate for assembling the choux.
- When making the whipped cream, beat in the cocoa powder. Transfer to a piping bag fitted with a round tip (or a ziplock bag – just cut one corner at the bottom of the bag before piping) and set aside.
- Cut 3 choux in half, creating 6 spider heads. Using a knife, cut a small hole in the bottom of a whole choux and pipe in whipped cream. Repeat for all the spider bodies.
- Rewarm the dark chocolate to melt again, if needed (be careful not to get water into the bag or it can seize) and liberally apply melted chocolate to the cut surface of the choux that is the spider head. Stick to the body and let set to attach. Repeat the attachment process for the spider fangs, attaching them to the front of the head. Using more dark chocolate, decorate the joint where the spider head meets the body – I used a zig zag pattern. Add eyes to the spider head, if you like.
- Transfer the spiders to serving plates (it is best to add the legs where they will be as they can break easily). Note – if adding the cocoa web, do that just before placing the spider on the plate – place the template down and dust cocoa powder over top, being careful not to move the stencil. Gently lift stencil and remove it, leaving the web pattern. Once your spider body is placed, add a generous amount of melted dark chocolate to one leg (they should easily peel off the baking parchment) and gently stick it to the side of the spider. Repeat for remaining legs until all 8 legs are attached.
- Repeat the same melting process for the white chocolate, and adding red color, to taste. Dry the bag and then pipe round circles of red chocolate up the back of the spider. Let set and then serve.
Notes
Protein:Energy Quotient [calories]: 0.27, Protein % of calories: 15.2%
Nutrition Facts
Choux Spiders
Amount per Serving
Calories
288
% Daily Value*
Fat
22
g
34
%
Saturated Fat
4
g
25
%
Polyunsaturated Fat
0.01
g
Monounsaturated Fat
0.1
g
Sodium
0.4
mg
0
%
Potassium
25
mg
1
%
Carbohydrates
19
g
6
%
Fiber
14
g
58
%
Sugar
1
g
1
%
Protein
11
g
22
%
Calcium
2
mg
0
%
Iron
0.2
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
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