Crunchy Chocolate Monster Brains Recipes

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STUFFED CRISPY RICE CEREAL BRAIN



Stuffed Crispy Rice Cereal Brain image

Ghoulishly delicious: This giant crispy rice cereal treat is filled with silky chocolate mousse and covered in a pink buttercream frosting.

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield 10 to 12 servings

Number Of Ingredients 17

1 cup heavy cream
6 ounces semisweet chocolate, chopped
3 tablespoons unsalted butter
1 large egg plus 2 yolks
Pinch kosher salt
1/3 cup granulated sugar
1 1/2 pounds confectioners' sugar
3 sticks (1 1/2 cups) unsalted butter, at room temperature
Pinch kosher salt
1 tablespoon pure vanilla extract
2 to 4 tablespoons milk
Bright red gel food coloring, for coloring the frosting
Red sprinkles, for topping
One 10-ounce bag mini marshmallows
3 tablespoons unsalted butter
One 12-ounce box crisp rice cereal, such as Rice Krispies
Nonstick cooking spray, for the bowls

Steps:

  • For the chocolate mousse: In a cold metal or glass bowl, whip the cream to soft peaks. Set aside.
  • Fill a saucepan about a third of the way with water and bring to a simmer. Put the chocolate and butter in a medium heatproof bowl and place over the simmering water, making sure that the bottom does not touch the water. Heat, stirring, until melted and smooth. Set the mixture aside. Keep the pot of water simmering but not boiling.
  • Put the whole egg, yolks and salt in a heatproof bowl. Beat with an electric mixer until light, about 1 minute. Slowly add the granulated sugar to the egg mixture while continuing to beat. Set the bowl over the simmering water and increase the heat to bring the water to a rapid simmer. Whisk the egg mixture constantly over the heat until pale yellow, very fluffy and hot to the touch, 3 to 5 minutes. Remove from the heat and whip until cool and thick and the mixture folds over on itself (holds a ribbon), about 3 minutes.
  • Whisk about a quarter of the egg foam into the chocolate to lighten. With the whisk, briskly fold in the remaining foam (the mixture may get very thick). Whisk in the whipped cream, taking care to keep the mixture light. Hold in the refrigerator.
  • For the frosting: Combine the confectioners' sugar, butter and salt in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld electric mixer). Mix on low speed until mostly incorporated. Add the vanilla, increase the speed to medium high and mix until smooth. Adjust the consistency with the milk as desired. Mix in enough of the red food coloring to make the frosting cotton-candy pink. Transfer to a piping bag fitted with a medium plain tip.
  • For the rice cereal treat shell: Add the marshmallows and butter to a large pot over medium-low heat and cook, stirring, until melted. Add the rice cereal and mix to combine.
  • While the cereal mixture is warm, spray the inside of a medium bowl and your hands with nonstick spray. Line the bowl with a 2-inch-thick layer of the cereal mixture. Spray the outside of a smaller bowl with nonstick spray and place it in the center of the cereal shell, pressing down to compress and even out the cereal layer. Once the cereal has set, spoon the chocolate mousse into the center of the shell. Flatten the remaining cereal mixture and lay it over the mousse, pressing the sides to seal. Refrigerate until chilled, about 15 minutes.
  • Invert onto a platter or baking sheet and form gently to look like a brain. Pipe the frosting on top of the cereal shell in a brain-like pattern. Make a 1-inch line down the center of the brain with a butter knife or offset spatula and top the frosting line with red sprinkles.

FRIED CRISPY BRAIN WITH MARROW CREAM



Fried Crispy Brain with Marrow Cream image

Provided by Food Network

Categories     dessert

Time 1h45m

Yield 8 to 10 servings

Number Of Ingredients 17

12 cups (3 quarts) vegetable oil, for frying
1/4 cup sugar
3 large eggs
2 cups milk
3 2/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
4 cups (1 quart) pomegranate juice
1 cinnamon stick
Zest of 1 orange
1 vanilla bean, split and scraped
2 cups heavy cream
1/2 cup sugar
1 vanilla bean, split and scraped
4 ounces egg yolks
Splash of cognac, as needed
1/4 cup crushed toasted walnuts

Steps:

  • For the funnel cake: Pour the oil in a heavy stockpot and heat until a deep-fry thermometer inserted in the oil registers 375 degrees F.
  • Meanwhile, in the bowl of a stand mixer or with a handheld electric mixer, beat the sugar and eggs together. With the mixer on low, add the milk slowly and mix to combine. Add the flour, baking powder and salt and beat until smooth. Pour the batter into a piping bag.
  • Slightly submerge a round ladle in the hot oil and pipe the batter into the ladle (this will create the round look of the brain). Cook until slightly brown, 3 to 4 minutes, then transfer to a paper towel to drain. Continue with the remaining batter.
  • For the pomegranate glaze: Put the pomegranate juice, cinnamon stick, orange zest and vanilla in a saucepan and bring to a boil. Lower the heat and cook at a slow boil until reduced by one-third, 12 to 14 minutes. Strain and let cool.
  • For the walnut cream: Bring the cream, sugar and vanilla to a boil in a saucepan. Add the egg yolks and cook, whisking, until slightly thickened. Add a splash of cognac to taste. Strain the mixture into a bowl and cool in an ice bath. Stir the crushed walnuts into the cooled cream.
  • To assemble, glaze the warm funnel cakes with the pomegranate glaze and serve on top of the walnut cream.

CRUNCHY CHOCOLATE CHIPPERS



Crunchy Chocolate Chippers image

Crispy chocolate chip cookie. This recipe may be cut in half for smaller families.

Provided by PIETILPA

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 45m

Yield 60

Number Of Ingredients 13

3 ½ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 cup margarine
1 cup brown sugar
1 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 cup vegetable oil
1 tablespoon milk
1 cup rolled oats
1 cup crushed sugar-frosted corn flake cereal
2 cups semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Stir together the flour, baking soda and salt; set aside.
  • In a large bowl, cream together the margarine, brown sugar and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla, vegetable oil and milk. Blend in the flour mixture before stirring in the oats, frosted corn flakes and chocolate chips. Drop by heaping spoonfuls onto the prepared cookie sheets.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 148.1 calories, Carbohydrate 17.1 g, Cholesterol 6.2 mg, Fat 8.7 g, Fiber 0.7 g, Protein 1.5 g, SaturatedFat 2.2 g, Sodium 129.2 mg, Sugar 9.4 g

CRUNCHY CHOCOLATE CLUSTERS



Crunchy Chocolate Clusters image

This easy candy has a south-of-the-border flavor with cinnamon, chocolate and coffee. Sweet, salty and crunchy, it's a great no-bake treat. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 3/4 pound (12 pieces)

Number Of Ingredients 8

3/4 cup coarsely crushed pretzels
1/4 cup raisins
2 tablespoons pine nuts, toasted
1-1/3 cups semisweet chocolate chips
1/2 teaspoon instant coffee granules
1/4 teaspoon ground cinnamon
1/4 cup sour cream
Coarse sea salt

Steps:

  • Place pretzels, raisins and pine nuts in a bowl. In a microwave, melt chocolate chips; stir until smooth. Stir in coffee granules, cinnamon and sour cream. To rewarm, microwave in additional 5- to 10-second intervals. Add to pretzel mixture; toss until combined., Drop mixture by heaping tablespoonfuls onto a waxed paper-lined baking sheet. Sprinkle with salt., Refrigerate until set, about 10 minutes. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 139 calories, Fat 8g fat (4g saturated fat), Cholesterol 1mg cholesterol, Sodium 86mg sodium, Carbohydrate 19g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.

CREEPY CHOCOLATE BRAINS



Creepy Chocolate Brains image

Time 10m

Number Of Ingredients 3

9 ounces Puffcorn, butter flavor
24 ounces red candy melts
1 Tablespoon coconut oil

Steps:

  • Pour Puffcorn into a large bowl or roasting pan. In a smaller heat proof glass or metal bowl add candy melts and coconut oil. Place candy melt bowl on top of a small sauce pan with 1 inch of water. Turn heat to medium and slowly melt chocolate. Once chocolate is completely melted, pour over puffcorn. Stir well. Spread chocolate puffcorn onto 2 cookie sheets and allow to cool and dry. Store in an airtight container for up to 4 days.

CRUNCHY MONSTER CLAWS



Crunchy Monster Claws image

Cajun seasoning adds flavor, and a crunchy coating helps keep these chicken fingers moist. This recipe makes a great appetizer to serve at any Halloween gathering. It'll "grab" the attention of kids of all ages. -Mary Ann Dell, Phoenixville, Pennsylvania

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 15 appetizers.

Number Of Ingredients 8

1 small sweet yellow pepper
2 tablespoons all-purpose flour
2 teaspoons plus 1 tablespoon Cajun seasoning, divided
3 large eggs, lightly beaten
1-1/2 cups cornflake crumbs
2 tablespoons chopped green onion
1 pound boneless skinless chicken breasts, cut lengthwise into 3/4-inch strips
Barbecue sauce

Steps:

  • Cut yellow pepper into 15 triangles; set aside. In a large resealable plastic bag, combine flour and 2 teaspoons Cajun seasoning. Place eggs in a shallow bowl. In another shallow bowl, combine the cornflake crumbs, green onion and remaining Cajun seasoning. , Place a few pieces of chicken in bag; seal and shake to coat. Dip in eggs, then in crumb mixture. Place on a greased baking sheet. Repeat. Bake at 350° for 15-20 minutes or until juices run clear. , Cut a small slit into one end of each chicken strip; insert a pepper triangle into each. Serve with barbecue sauce.

Nutrition Facts : Calories 58 calories, Fat 1g fat (0 saturated fat), Cholesterol 42mg cholesterol, Sodium 150mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 7g protein. Diabetic Exchanges

CRUNCHY CHOCOLATE MONSTER BRAINS



Crunchy Chocolate Monster Brains image

Found this in the Woman's World Magazine. I thought the picture looked ghastly and would be absolutely perfect for Halloween. These could also be made for an every-day snack if you left off the green food coloring.

Provided by Redneck Epicurean

Categories     Lunch/Snacks

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 6

3 tablespoons butter or 3 tablespoons margarine
1 (16 ounce) package large marshmallows
1 lb candy coating (I use Candiquick brand)
10 cups Cocoa Puffs cereal
green food coloring
1 (2/3 ounce) package red decorating gel

Steps:

  • Line a jellyroll pan with wax paper; coat with cooking spray.
  • Put the Cocoa Puffs in a plastic bowl sprayed with non-stick spray.
  • In a pot over low heat, melt the butter. Stir in the marshmallows. Cook, stirring constantly until melted. When almost completely melted, stir in green food coloring to desired color. (Remember, these are monster brains!).
  • When completely melted, remove from heat and stir in the candy melts. Add more food coloring if it becomes too light. Stir until smooth. (You might pre-melt the candy coating a bit in the microwave if it's in big chunks.).
  • Pour the mixture over the cereal until combined. With hands, shape mixture into 12 "brains". Let stand until completely cool, about 45 minutes. Pipe on the red gel for "blood".

Nutrition Facts : Calories 243.2, Fat 3.8, SaturatedFat 2, Cholesterol 7.6, Sodium 193.4, Carbohydrate 52.7, Fiber 0.6, Sugar 33.5, Protein 1.7

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