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Alien Egg Recipe

Alien Egg Recipe

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.

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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.

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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!

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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?

My name is Kristen, and I'm the voice behind Feast In Thyme. I’m an events specialist, foodie, home cook, budding preservationist, and amateur mixologist. I’m in love with celebrating the big (and little!) things in life, and hope to share that passion with you.

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