Simple Marzipan Stuffed Dates are given the Halloween treatment with this recipe for Alien Xenomorph Eggs!
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Alien Xenomorph Eggs
Is any heroine more iconic than Sigourney Weaver as Ellen Ripley?
This Halloween I’m paying tribute to my long standing-hero and the franchise that revolutionized horror science fiction with two Alien-inspired recipes (I’m even making a Ripley jumpsuit for my costume!). Both will be perfect additions to your Halloween bash, offering a creepy but delicious option to impress your guests.
Using this recipe, you can make your own miniature replicas of the infamous Xenomorph Eggs found throughout the Alien universe. Succulent dates are stuffed with creamy fudge and marzipan, then dipped in chocolate to help them stand upright. The wrinkly brown skin of the dates evokes the almost reptilian texture of the extraterrestrial pods, the tops slowly opening to reveal the horrors within.
Marzipan Stuffed Dates
The flavors in these Xenomorph eggs are classically simple. Marzipan stuffed dates are a traditional Morrocan dessert, and each bite is a pop of fruity flavor. I’ve added a little chocolate to the recipe for some flair and practicality – the hardened chocolate shell helps the dates to stand upright on a platter.
Stuffing dates can be a tad time consuming, but its not at all difficult. Typically, you’d use a sharp pairing knife to make a slit in the long side of the date, pull out the pit, and stuff the cavity the marzipan. Xenomorph Eggs, however, stand upright, with four petals that open up when a Facehugger is about to emerge and take a host.
To mimic this look, cut two slits in the “top” end of the date to form an “X” (the end opposite from where the stem of the plant that grew the date once was). Carefully peel the four “petals” back, and pluck out the pit. You can now roll a tiny piece of fudge into an egg-shaped ball of marzipan and stuff the date.
Dip the finished morsels in some melted chocolate, and once they cool they will make a great display for any spooky October bash. You’ll have your guests screaming for more!
Date & Marzipan Xenomorph Alien Eggs
Simple marzipan stuffed dates are given the Hollywood treatment with this terrifying Halloween recipe for Alien Xenomorph Eggs.
- 24 large Medjool dates
- 1 (7 ounces) tube marzipan almond candy dough
- 1 cup dark chocolate fudge (see below, or your favorite recipe)
- 1 cup semi-sweet chocolate chips
- Decorating Supplies: green sprinkles, matcha powder, cocao powder (optional)
Slice an “X” into the top of each date until you hit the pit, going only about a third to a half down the length of the date on each side. Remove the pits and discard.
Break up the fudge into 24 tiny pieces, and roll them into little balls about the size of a pea. Your hands will get dirty, so be sure to wash them off before the next step.
Knead the marzipan dough and break it into about 24 chunks. Flatten each into a small circle, place a tiny ball of fudge inside, and mold the marzipan over the fudge and into an egg shape only a little larger than each date pit (cut down the marzipan if you need to).
Stuff the marzipan “egg” into each of the pitted dates. For eggs that have not yet opened, fold the edges of the “X” up around the “egg”; for others, curl the edges of the “X” down like the petals of a flower, so that it looks like the Xenomorph is emerging. Stand each of the dates upright on your work surface, molding them slightly to help that stand.
Line a baking tray with parchment paper.
Melt the cup of semi-sweet chocolate chips over medium low heat in a double boiler (or a heat safe bowl carefully balanced over a saucepan). Stir constantly until the morsels are melted and the mixture is shiny and liquid.
Dip the bottoms of each stuffed date into the chocolate, so that it comes up half way. Set them down on the parchment to dry. Once all the stuffed dates are dipped and dried, feel free to dip them a second time for a thicker layer of chocolate, but this is not necessary if you don’t want to take the time.
Sprinkle the Xenomorph eggs with green sprinkles, cocoa poweder, and/or macha powder. Serve on a platter to unsuspecting guests.
To make dark chocolate fudge: Line a 9 x 9-inch baking dish with foil. Combine 1 cup semi-sweet chocolate chips and ½ can (7 ounces) sweetened condensed milk in a saucepan and warm over low heat. Stir until smooth and add ½ teaspoon vanilla extract. Spread the mixture out into the prepared pan in a thin layer and chill for 2 hours in the fridge. You will have more fudge than needed for the above recipe, but when is too much fudge a bad thing?