Halloween Chocolate Bear Cakes

Halloween Chocolate Bear Cakes
Halloween Chocolate Bear Cakes
Halloween Chocolate Bear Cakes

Happy Halloween!

I’m so excited to share these Halloween Chocolate Bear Cakes with you all today! Originally, I wasn’t planning on posting a Halloween recipe this year as it isn’t a holiday I typically celebrate. It’s definitely more of an American tradition that never really caught on in Australia. I remember when I was little, I used to dream of going trick or treating in the US, getting dressed up, eating buckets full of lollies. It sounded like the world’s best holiday. It’s something I never ended up doing and I guess it’s a dream I’ve grown out of. These days, I’m happy to stay at home with a bucket full of popcorn and a good spooky film.

Despite not planning on sharing any Halloween themed posts this year, here I am with the recipe for these Halloween Chocolate Bear Cakes. I was overwhelmed with inspiration this weekend and couldn’t resist making these little cuties. The bear is a Chocolate Royal, which consists of a chocolate shortbread base and a crispy praliné layer, which is then topped with chocolate mousse. They are simple but very tasty.

Halloween Chocolate Bear Cakes


To make the chocolate decorations, you’ll have to learn how to temper chocolate. There are hundreds of videos on YouTube that demonstrate how it’s done. I recommend checking some out and practicing a little before you start.

The layer of chocolate mousse must be frozen before it can be glazed. I recommend making it the night before and glazing/decorating it the next morning.

Halloween Chocolate Bear Cakes
Halloween Chocolate Bear Cakes

Halloween Chocolate Bear Cakes

Prep Time4 hours
Cook Time30 minutes
Total Time4 hours 30 minutes
Servings: 6


The Chocolate Mousse

  • • 135g of dark chocolate melted
  • • 200ml of cream
  • • 55g of sugar
  • • 2 tablespoons of water
  • • 1 egg
  • • 2 egg yolks

Chocolate shortcrust pastry (To be prepared in advance)

  • • 85g of icing sugar
  • • 25g of almond meal
  • • 130g of butter in cubes & at room temperature
  • • a pinch of salt
  • • 1 egg
  • • 195g of flour
  • • 15g of cacao powder

The crispy praline

  • • 100g of crepes dentelle or cornflakes
  • • 100g of praline
  • • 60g of melted milk chocolate

The milk chocolate mirror glaze

  • • 150g of sugar
  • • 150g of glucose syrup
  • • 80g of water
  • • 100g of condensed milk
  • 150 g of chocolate
  • • 5 gold strength gelatine leaves cut into small pieces
  • • 55g of water to hydrate the gelatine

To decorate

  • • 200g of white chocolate
  • • 50g of dark chocolate
  • • 50g of milk chocolate
  • • Orange chocolate colouring
  • • Edible black paint
  • • Store bought candy eyes


The Chocolate Mousse

  • Using an electric mixer, whip the cream until stiff peaks form. Set aside.
  • Place the water and sugar in a small saucepan and bring to the boil. While that’s heating, place the egg and egg yolks in the bowl of a mixer. Start to beat the eggs. Once the sugar and water come to a boil, slowly pour it onto the eggs with the mixer running. Continue to beat until the mixture is pale and thick and has completely cooled to room temperature.
  • Add the melted chocolate and beat until incorporated. Next, fold in the whipped cream.
  • Place 6 patisserie circles roughly 6cm in diameter on a tray lined with baking paper. Line the inside of each circle with either baking paper or acetate film. Divide the mousse between the 6 prepared moulds. Use a spoon to smooth over the top as neatly as possible.
  • Place in the freezer for at least 4 hours.

Chocolate shortcrust pastry

  • Sift the icing sugar into a large bowl. Add the salt, almond meal and butter. Mix until a paste-like consistency starts to form, then add the egg. Mix well. Sift in the flour and cacao powder and mix until just incorporated (don’t worry if there are a few lumps, it’s better to under mix than overmix). Roll the dough into a ball, flatten it and wrap it with plastic wrap. Place in the fridge overnight or for at least 2 hours.
  • Roll out the dough between two sheets of baking paper then cut out 6 circles 6cm in diameter.
  • Preheat the oven to 170°C and bake for 30minutes.

The crispy praline

  • Mix together all the ingredients into a thick paste. Then, using a spatula spread a layer on to each chocolate shortbread circle.

The milk chocolate mirror glaze

  • Place the cut up gelatine and 55g of water in a small bowl and set aside.
  • In a saucepan, heat the sugar, glucose and 80g of water until it reaches 103°C. Next place the condensed milk in a large bowl. Pour over the hot sugar syrup followed by the chocolate and gelatine. Mix until smooth. Allow the glaze to cool to 35°C before using.
  • Cover your work bench in a sheet of plastic wrap. Demould the chocolate mousses and place them on a wire rack, on the protected surface. Pour the glaze over the mousse then place onto the shortbread circles.

To decorate

  • Temper the white chocolate and colour it orange. Pour onto a clear sheet of acetate and use a spatula to smooth it out to form a thin layer. Once the chocolate starts to harden, cut out 6 semi circles the same diameter as your cakes, and 12 small circles to use as ears.
  • Once the chocolate has completely set, use the edible paint to paint on the jack-o’-lantern face.
  • To make the mouth, temper a mixture of milk and white chocolate. Use a pipping bag fitted with a fine tip to pipe 6 oval shapes onto a sheet of clear acetate. Allow to set. Next, temper the dark chocolate then pipe the nose onto the oval previously piped. Allow the chocolate to harden before moving.
  • Place the chocolate decorations directly onto the glazed cakes.
  • Allow to defrost and enjoy!



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