Halloween-Inspired Dessert Recipes To Trick, Treat And Indulge In | Food News

Halloween Banana Crème Cookie By Chef Swapnadeep Mukherjee, Executive Chef, The Metropolitan Hotel & Spa

This Halloween, bring the fright to your feast with desserts that are wickedly delicious and hauntingly beautiful. From cobweb-draped doughnuts to chocolate “RIP” mousse pots and pumpkin-spiced cheesecakes, these creations blend classic comfort with a playful spooky twist. Here are spine-tinglingly sweet recipes to help you conjure up a Halloween spread that’s equal parts fun and flavour. So light the candles, cue the eerie playlist, and let your kitchen become the ultimate haunted bakery this season.

Monster Praline By Chef Swapnadeep Mukherjee, Executive Chef, The Metropolitan Hotel & Spa

Ingredients:

White chocolate (broken) – 120 g

Whipping cream – ¼ cup

Butter (cut up) – 3 tbsp

Crushed almonds – 1 cup

Dry fruits – for garnish

Method:

Whisk together white chocolate and cream until smooth.

Add butter and crushed almonds; rest for 20 minutes.

Beat again for 4 minutes or until soft peaks form.

Spoon into Halloween-themed molds, garnish with dry fruits, and refrigerate until set.

RIP Chocolate–Oreo Mousse Pot By Chef Seema Mandal, Sr. CDP, Deltin Royale, Goa

For the Mousse:

Dark chocolate – 180 g

Fresh cream (35%) – 250 ml

Egg yolks – 3

Sugar – 40 g

Gelatin – 2 g (optional)

For Oreo Soil:

Oreo biscuits (cream removed, crushed) – 10

Cocoa powder – 1 tbsp

For Decoration:

Chocolate cups or glasses – 6

Chocolate garnish (fence, RIP board)

White chocolate – for writing “RIP”

Mint leaves – for décor

Method:

Mousse: Whisk yolks and sugar until pale. Heat 100 ml cream and temper into yolks; cook to custard consistency. Stir in melted chocolate (and gelatin, if using).

Fold: Whip remaining cream to soft peaks and fold into chocolate base. Pour into glasses and chill 2–3 hours.

Oreo Soil: Mix crushed Oreos with cocoa powder; layer over mousse.

Decorate: Add chocolate fence, RIP board, mint leaves, and “ghosts” piped with white chocolate or cream.

Cobweb Doughnuts By Chef Swapnadeep Mukherjee, Executive Chef, The Metropolitan Hotel & Spa

Ingredients:

Flour – 3 cups

Baking powder – 2 tsp

Salt – ¼ tsp

Eggs (beaten) – 2

Sugar – ⅔ cup

Melted white chocolate – 50 g

Melted brown chocolate – 50 g

Butter (melted) – 2 tbsp

Milk – ½ cup

Vanilla – 1 tsp

Chocolate glaze – 1 cup

Chopped nuts – 1 cup

Method:

Preheat oven or fryer.

Sift flour, baking powder, and salt. In another bowl, whisk eggs and sugar; add chocolates, butter, milk, and vanilla.

Combine wet and dry mixtures to form a soft dough. Let rest.

Roll, cut with doughnut cutter, and fry until golden (about 1 minute per side).

Drain on paper towels. Drizzle with chocolate glaze and pipe cobwebs using white and brown melted chocolate.

Sprinkle with nuts to serve.

Pumpkin Cheesecake By Chef Swapnadeep Mukherjee, Executive Chef, The Metropolitan Hotel & Spa

Ingredients:

Quark cheese – 350 g

Sugar – 125 g

Cream – 200 g

Whipped cream – 200 g

Pumpkin purée – 125 g

Milk – 50 ml

Ground cinnamon – ½ tsp

Crushed spices (ginger, nutmeg, cloves, pepper) – ½ tsp

Salt – ⅛ tsp

For the Crumb:

Crushed biscuits – 2 cups

Brown sugar – ⅓ cup

Unsalted butter – ½ cup

Method:

Combine crumb ingredients, press into a pan, and freeze for 10–20 minutes.

Whisk together cream, cheese, and sugar; add whipped cream and pumpkin purée.

Add milk and spices; blend for smooth consistency.

Pour over crust and freeze until set. Serve chilled.

Halloween Banana Crème Cookie By Chef Swapnadeep Mukherjee, Executive Chef, The Metropolitan Hotel & Spa

Ingredients:

Frozen bananas (sliced) – 3

Vanilla – 1 tsp (optional)

Large chocolate cookies – 2

Chocolate chips – ½ cup

Whipped cream – as needed

Cherries and strawberry sauce – for garnish

Method:

Blend frozen bananas into a creamy paste.

Mix with whipped cream and vanilla.

Spread 1½ tbsp of banana mixture on one cookie, top with banana slices and chocolate chips, then sandwich with another cookie.

Drizzle strawberry sauce and add cherries for a spooky “monster” look.

Spider Brownie By Chef Swapnadeep Mukherjee, Executive Chef, The Metropolitan Hotel & Spa

Ingredients:

Butter – 250 g

Sugar – 400 g

Eggs – 6

Refined flour – 200 g

Dark chocolate – 400 g

Cocoa powder – 40 g

Walnuts (chopped) – 100 g

Method:

Preheat oven to 325°F (160°C). Line a tray with parchment paper.

Melt butter, sugar, cocoa, and chocolate over simmering water.

Cool slightly, then stir in eggs one at a time.

Add flour and walnuts; mix until glossy.

Bake 20–25 minutes, until a toothpick comes out slightly moist.

Cool, slice, and serve warm with vanilla ice cream.