Here's my crazy Halloween idea for this year!
These tantalising tangerines look just like miniature Halloween pumpkins.
However...once untied and unrolled, they magically TRANSFORM into evil little edible bugs!
They are a
TRICK and a TREAT
all rolled into one!
Great fun and easy to make with the kids and each one is only
YOU WILL NEED :
(Makes 4 Trick-or-Treaterpillars)
20g plain chocolate
20g white chocolate
4 tablespoons sugar sprinkles
(I used these orange & black Halloween ones)
12 white micro marshmallows
2 liquorice laces cut into short strips
(either strawberry or black-I cut the black ones from liquorice pinwheels)
Start by gently slicing through the peel of the tangerines about 1/3 of the way down the fruits. Try not to cut the flesh.
Take off the top section of peel and discard.
Repeat on the other side then make one cut through the peel so that you can open it up between 2 segments.
Leaving the strip of peel attached, gently separate each segment so that they sit in a pleasing line.
Roll the fruit back up then melt the chocolate. Pop the sugar sprinkles in a small dish.
Holding the tangerine together firmly, coat the exposed fruit with melted chocolate using a teaspoon.
Dunk straight into the sprinkles.
Repeat on the other end of the fruit, then immediately unfurl onto greaseproof paper to set. Repeat with the rest of the tangerines.
This recipe gives you enough chocolate to make 2 dark and 2 white bugs.
Make sure you have a little chocolate left for final decorations.
Cut the marshmallows into tiny pointed 'teeth' using scissors.
Using a teaspoon, coat the front of the first segment of each fruit with chocolate.
This will become the face of the Trick-or-Treaterpillar.
Make 2 dark chocolate and 2 white chocolate faces. Before the chocolate sets, press the marshmallow 'teeth' along the edge.
Make 2 blobs for eyes. Use white chocolate on the dark faces and dark chocolate on the white.
Using the end of a skewer or a cocktail stick, blob a contrasting colour of chocolate to make the eyes come to life.
Don't worry about making them too perfect-they look more comical if they're a bit wonky!
Wedge the legs into the base of the segments of the tangerine.
Arrange in pairs down the body of the bug. Make about 4 pairs per bug.
When you have finished decorating, pop them onto greaseproof paper.
To use up the remaining chocolate, randomly 'flick' it in all directions from a teaspoon over the bodies of the bugs. The higher you hold the spoon, the finer the lines will be.
Pop into the fridge for about 20-30 minutes to set firmly.
Once set, roll the bugs back up. Secure the gap with a little masking or washi tape.
Tie with a piece of rustic string to finish.
Arrange on your serving dish.
As each person takes their bug, they perform their own trick by untying the 'pumpkin'...
...and letting the cheeky
loose before scoffing!
PRINT RECIPE HERE