- 6 apples (we used Braeburn)
Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…
- juice ½ lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 100g white chocolate
To purists, this is not chocolate because it is made only from the fat or butter of the cacao…
- 50g puffed rice
- jelly worm sweets (optional)
Core the apples, starting at the base and trying to keep the stalk ends intact. Use a blunt table knife or melon baller to scoop out any remaining bits of seeds and core if you need to. You can also use a metal skewer to make 1 or 2 holes in the sides. Brush the cut parts of the apples with lemon juice and put on a plate or board.
Put the chocolate in a heatproof bowl over a pan of simmering water to melt. Once melted, stir in the puffed rice, then remove from the heat. Using a teaspoon, pack the chocolate and puffed rice mixture into the apples, sticking a few into the smaller holes and on the top to look like they’re crawling out. Transfer the apples to the fridge for around 20 mins to set.
Spoon any remaining mixture into a mini muffin tin lined with paper petit four cases and put in the fridge to set along with the apples.
Once the chocolate has set, peel away the paper cases and put the ‘maggot balls’ around the apples. Add a few wriggly jelly worms too, if you dare.
Vary the recipeYou can remove the core completely and have the maggots climbing out of the top, or leave the stalk intact so that your guests get a spooky surprise when they cut inside.