Bleeding graveyard fondants

These chocolate sponges are filled with a bright red chocolate ganache that bleeds out when broken into.

By The Good Housekeeping Cookery TeamUpdated: 10 August 2023

halloween recipes bleeding graveyard fondants

These spooky bleeding graveyard fondants are a fun way to celebrate Halloween with friends or family!

The fondants are a chocolate sponge recipe, and inside lies a bright red, oozing white chocolate ganache that is supposed to mimic a bleeding dessert. It's gory, but it's fun!

Feel free to switch up the colour of the ganache - they would also make a cute gender reveal dessert too if you are looking for a fun way to announce some special news.

For more Halloween recipes, take a look at our spook-tacularly filled gallery.

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Yields:

4 serving(s)

Prep Time:

25 mins

Cook Time:

30 mins

Total Time:

55 mins

Cal/Serv:

955

Ingredients

For the ganache

125 g
white chocolate, chopped
75 ml
double cream
red food colouring paste, we used Sugarflair

For the cake

100 g
butter, plus extra, melted, to grease
cocoa powder, to dust
225 g
dark chocolate (about 70% cocoa solids), chopped
2
large eggs plus 2 large egg yolks
100 g
caster sugar
50 g
plain flour

Directions

1. Step 1Make the ganache. Gently heat white chocolate and double cream in a large heatproof bowl set over a pan of barely simmering water, stirring occasionally, until completely melted and smooth. Remove from heat and dye a deep red with food colouring paste. Cool then cover and chill for 4hr (or overnight) until set.
2. Step 2Meanwhile, grease 4 x 175ml dariole moulds or metal pudding basins thoroughly with melted butter. Add a generous spoon of cocoa to one of the basins. Rotate to coat the inside, transferring the cocoa to the next basin and repeating until all are coated.
3. Step 3For the cake, melt chocolate and butter in a heatproof bowl set over a pan of barely simmering water. Set aside to cool slightly.
4. Step 4Once the ganache has set, divide mixture into 4 and roll into balls. Chill until needed.
5. Step 5Using a handheld electric whisk, beat eggs, yolks and sugar in a large bowl until pale and fluffy, about 5min. Fold in cooled chocolate mixture, followed by the flour. Half-fill the prepared moulds with this mixture, then add 1 ball of ganache to each. Top with remaining mixture. Chill until needed.
6. Step 6Preheat oven to 200°C (180°C fan) mark 6 and place a baking tray inside to heat up. Place fondants on the hot baking tray and bake for 18-20min, until the tops of the fondants are set and feel spongy. Leave to cool slightly in the moulds for 3min, then run a knife around the inside rim of each mould to release, turn out on to a plateand serve immediately.