These Chocolate Spiderwebs Add Major Spookiness to Your Halloween Sweets
Adorn your Halloween treats with these surprisingly simple single-ingredient decorations.
We're wild about all of the classic Halloween desserts, from Pumpkin Patch "Dirt" Cakes to Halloween Popcorn Pumpkins. But sometimes, we don't have a full pantry full of ingredients — or to be honest, the energy or time — to experiment or play around in the kitchen all day before other holiday festivities.
Enter: These single-ingredient, stress-free-yet-still-festive chocolate spiderwebs. They require minimal prep time but can make maximum impact once you place them atop items like:
What You'll Need to Make Chocolate Spiderwebs
- A spiderweb template: You can freehand a spiderweb if you're feeling confident and artistic, but you can also download this Allrecipes spiderweb template.
- Parchment paper: This will be placed between the template and your chocolate so you can easily peel and remove the solidified chocolate web. We like these translucent Edraco Non-Stick Parchment Paper Baking Sheets ($11 for 100; Amazon.com).
- A bowl for melting the chocolate: A microwave-safe glass bowl like one of these Pyrex Glass Mixing Bowls ($13 for 3; Amazon.com) works wonderfully.
- A small spatula: This comes in handy when transferring the melted chocolate from the bowl to the piping bag or bottle. If you don't already own one, try one of these Cuisinart Mini Spatulas ($8 for 3; Amazon.com).
- A tool for dispensing chocolate: For a makeshift piping bag, you can use a zip-top bag with a corner snipped off. Or for even more precise lines, consider an OXO Good Grips Chef's Squeeze Bottle Set ($10 for 2; Amazon.com) or a set of reusable Kasmoire Piping Bags and Tips ($14; Amazon.com).
- A cup of chocolate: Dark, white, milk, a mix of all of the above — you can even snag some plain mini candy bars from your kid's stash, if desired. (Shh... we won't tell!)
How to Make Chocolate Spiderwebs
Bake your cake, tart, cupcake, or cookies that will hold the webs and allow them to cool completely. Then it's time to weave your webs!
- Print your spiderweb template.
- Place that template on top of a cookie sheet or baking pan, then add a sheet of parchment on top.
- Using a pencil, trace the template in several places on the parchment paper sheet. Flip over the paper so the pencil drawings won't be facing the chocolate side. Repeat until you've drawn how many webs you need, plus a bonus few (see "Bonus Tips For Acing Your DIY Chocolate Spiderwebs" below).
- Melt the chocolate: Place 1 cup of chocolate pieces of any variety in a microwave-safe bowl. Microwave chocolate on high for 30 seconds, then remove the bowl and stir. Repeat in 10- to 15-second increments until almost all of the chocolate is melted. Remove from the microwave and stir until the residual heat melts all of the chocolate pieces.
- Use a small spatula to transfer the melted chocolate to your piping tool (squeeze bottle, piping bag, or zip-top bag).
- With the template as your shape guide, pipe or squeeze the chocolate spiderwebs.
- Allow the webs to rest at room temperature until set, about 10 to 20 minutes.
- Once set, carefully peel the webs away from the parchment paper and place on desired dessert.
Bonus Tips For Acing Your DIY Chocolate Spiderwebs
While this is one of the easiest Halloween recipes we've ever developed, it can be challenging on the first try. Here are a few chocolate spiderweb secrets for success:
- Consider candy melts: If you're having trouble melting regular chocolate or getting the webs to set up as you'd like, trade it in for candy melt discs (any color!). They tend to dry in a stronger form and in a firmer texture. You can find these at party stores and online (Wilton White Candy Melts, $8.20; Amazon.com). Adding a tablespoon of coconut oil to the chocolate before melting can also help it set up in a sturdy way.
- Make a big batch: Since they may shatter when you attempt to peel them off the parchment, draw some additional spiderwebs beyond the exact amount you'll need.
- Dress them up if desired: Feel free to add edible glitter, sprinkles, or even finely-diced pistachios before the chocolate solidifies for more color or flavor.
- Put it on ice: If you need to speed up the chocolate hardening process, pop the parchment on a baking pan before piping. Then once the forms have been drawn, refrigerate the pan for five minutes.
- Keep cool: If you're not enjoying the treats immediately, place the webs — separate from the desserts you're planning to serve them on — in the refrigerator so they stay firm.