Recipe details
Prep time
20
min
Cooking time
0
min
Total time
20
min
Ingredients
- 1 pack of trifle sponge fingers (about 12–14 pieces)
- 200g white chocolate (or candy melts)
- Edible candy eyes
Optional Dips for Serving:
- Hazelnut spread or M&S Hazelnut Crème (Kinder-vibes, trust me)
- Carnation Caramel or Pistachio Drizzle
- Biscoff, Nutella, or chocolate sauce
Instructions
- Prep. Line a tray or baking sheet with parchment paper. Lay out your sponge fingers, ready for dipping.
- Melt the chocolate. Break the white chocolate into pieces and melt gently in a heatproof bowl over a pan of simmering water, or microwave in short bursts (20–30 seconds at a time), stirring until smooth.
- Dip the mummies. Using a fork or dipping tool, lower each sponge finger into the melted chocolate, covering fully. Place on the parchment to set slightly.
- Add the bandages. Transfer the remaining chocolate into a piping bag or small sandwich bag and snip the tip. Drizzle the chocolate over each dipped sponge in criss-cross “bandage” lines, or alternatively, use a small teaspoon to drizzle over.
- Bring them to life. Before the chocolate sets fully, stick on two edible eyes. Leave to set at room temperature for about 15–20 minutes, or pop into the fridge for 10 minutes if you’re short on time.
- Serve. Arrange on a platter with small bowls of dips — think caramel, pistachio drizzle, or a swirl of hazelnut cream.
The Easiest Halloween Party Food Treats - just three ingredients!
All you need are trifle sponge fingers, melted white chocolate, and a few edible eyes. That’s it. Dunk, drizzle, decorate — and suddenly your Halloween party table has its very own army of edible mummies.
Serve them with your favourite sweet dips for a make-ahead, crowd-pleasing treat that looks far more impressive than it is time-consuming.
Tips & Tricks
- Quick chill: A short fridge stint helps set the chocolate fast, but don’t leave them in too long or they’ll absorb fridge moisture and soften.
- For clean drizzle lines: Let the melted chocolate cool for a few minutes before piping — it’ll thicken slightly and create better texture.
- Make ahead: You can make these the day before and store in a sealed container at room temperature overnight.
Substitutions:
- Swap white chocolate for milk or dark if you prefer darker, “aged mummy” vibes.
- Use shortbread fingers, biscotti, or ladyfingers instead of trifle sponges — they’ll hold shape even better.
- No edible eyes? A tiny dot of melted dark chocolate or black writing icing works perfectly.
Storage:
Store in an airtight container at room temperature for up to 2 days. Avoid the fridge unless necessary, as humidity can cause the chocolate to bloom (go white and dusty).
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