Ghost Cakesicles
Ingredients
300g Vanilla sponge cake
150g white chocolate
50ml pouring cream
200g milk chocolate
Method
To make the chocolate ganache, add 100g of the white chocolate to a microwave-safe bowl, pour over the cream, and microwave at 20-second intervals stirring in between until melted. Set aside to cool.
Line a baking sheet with baking paper. Microwave the remaining white chocolate in 30-second intervals, stirring in between, until melted and smooth. Drop spoonfuls of melted white chocolate onto the prepared baking sheet and use the back of the spoon to spread the chocolate into “ghosts.” Carefully pipe on the eyes and mouth and set aside.
In a mixing bowl add the vanilla sponge loaf and crumble using a fork. Add the cooled ganache and mix until combined.
Add the cake mixture to the mould. Press the mixture in, and repeat by filling the rest of the moulds.
Place in the freezer for 30 minutes.
Melt chocolate and dip each cakesicle into the chocolate until coated. Set aside on baking paper, place one chocolate ghost over the cakesicle and allow to set.
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