15 Gothic Dishes for Halloween, Grouped by Where the Dark Comes From

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Gothic dishes get their look from a few honest sources: dark ingredients, high heat, cocoa, deep red fruit and roots, and melted chocolate. These 15 recipes are grouped by which one does the work, so you know what to buy and what to expect. All 15 have yields, measured ingredients, F and C temperatures and the safety step that matters. Halloween falls on a Saturday this year, so the last section turns the list into a dinner for 8 with a three-day plan.

Links marked (paid link) are affiliate links. The pictures are styling inspiration, so search results will vary.

Hosting a standing party instead? Our gothic hors d’oeuvres run on a make-ahead timeline, and none of their recipes repeat here.

Where the Dark in These Gothic Dishes Comes From

• Dark by nature: black garlic, black beans and black sesame.
• High heat: a spice crust toasted in a hot pan.
• Cocoa: natural for brown, a little black cocoa for near black.
• Melted dark chocolate: mousse, dipped fruit, fondue.
• Deep reds and purples: beets, cherries, blackcurrants, plums and figs, and red wine.

One tool helps across the list: an instant-read thermometer (paid link), for safe chicken, set custard and chocolate cool enough to fold.

Dark by Nature: Black Garlic, Black Beans and Black Sesame

Less of this color survives cooking than you might expect. Black garlic is whole garlic held at low, steady heat for weeks until the cloves turn black, soft and sweet, closer to balsamic than raw garlic. Black beans tint soup dark brown, and black sesame turns grey once ground, so let a garnish carry the drama.

Black Garlic Risotto with a Red Wine Drizzle

Black garlic gives a light brown tint and a sweet, deep flavor; the red comes from a wine reduction. Look for whole black garlic (paid link) near the specialty produce.

Serves 4 as a main or 6 as a side.

• 6 cups low-sodium chicken or vegetable broth
• 2 tablespoons olive oil
• 2 tablespoons butter, divided
• 1 medium onion, finely chopped
• 1 1/2 cups Arborio rice
• 6 cloves black garlic, mashed to a paste
• 1/2 cup dry white wine
• 3/4 cup finely grated Parmesan
• 1 cup dry red wine plus 1 tablespoon honey, for the drizzle
• Salt, pepper and thyme leaves

1. Simmer the red wine and honey until reduced to about 1/4 cup, 12 to 15 minutes.
2. Keep the broth hot, about 180°F (82°C).
3. Warm the oil and 1 tablespoon butter in a wide pan over medium heat. Soften the onion 5 minutes, add the rice and stir 2 minutes.
4. Add the white wine, then broth one ladle at a time, stirring often, for 18 to 22 minutes, until creamy and just tender.
5. Stir in the black garlic for the last 5 minutes. Off the heat, beat in the remaining butter and the Parmesan and serve with the drizzle.

Smoky Black Bean Soup

Dried beans give the darkest, creamiest soup. Skip the tomatoes for a color closer to black than red.

Serves 6 to 8.

• 1 pound (about 2 1/2 cups) dried black beans, soaked overnight
• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 red bell pepper, diced
• 4 cloves garlic, minced
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 1/2 teaspoon cayenne, or to taste
• 8 cups vegetable broth
• 1 can (14.5 ounces) fire-roasted diced tomatoes
• 1 tablespoon lime juice, salt, avocado and cilantro to serve

1. Drain and rinse the beans.
2. In a Dutch oven (paid link) over medium heat, cook the onion and pepper in the oil 6 minutes, then the garlic and spices 1 minute.
3. Add the beans and broth, bring to a boil and simmer, partly covered, 1 1/2 to 2 hours, until creamy inside.
4. Add the tomatoes only once the beans are soft, since acid slows softening, and simmer 15 minutes.
5. Blend about a third of the soup with an immersion blender (paid link), stir in the lime and salt, and serve with avocado and cilantro.

Short on time? Use four 15-ounce cans of beans and 6 cups broth and simmer 20 minutes. Refrigerate leftovers within 2 hours and reheat to 165°F (74°C).

Black Sesame Cocoa Cookies

Ground sesame turns the dough grey and nutty, and cocoa takes it darker. Soft and sweet, unlike the savory sesame crackers in our hors d’oeuvres post.

Makes about 24 cookies.

• 1/2 cup (70 g) black sesame seeds
• 1 cup (125 g) all-purpose flour
• 1/4 cup (20 g) unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup (113 g) unsalted butter, softened
• 1/2 cup (100 g) granulated sugar
• 1/4 cup (50 g) packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract

1. Toast the seeds in a dry skillet over medium heat 3 minutes, until they pop. Grind half.
2. Heat the oven to 350°F (175°C) and line two sheets with parchment.
3. Beat the butter and sugars until fluffy, then the egg and vanilla. Stir in the flour, cocoa, baking powder, salt and all the sesame.
4. Roll tablespoon balls, 2 inches apart.
5. Bake 10 to 12 minutes, until the edges set.

Sesame is one of the major food allergens in the US, so label the plate.

High Heat: A Blackened Crust, Not a Burnt One

Blackening means searing butter-coated, spiced meat in a very hot pan so the spices toast into a near black crust. It makes a lot of smoke, so run the hood fan and open a window, or cook outdoors.

Blackened Chicken

The photo shows the grill version, which works over medium-high direct heat. The thermometer decides doneness, not the color.

Serves 4.

• 4 boneless, skinless chicken breasts (about 2 pounds), pounded to an even 3/4 inch
• 1 tablespoon sweet paprika
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 to 1 teaspoon cayenne
• 1 teaspoon black pepper
• 1 1/2 teaspoons salt
• 4 tablespoons butter, melted, plus 1 tablespoon neutral oil

1. Brush the chicken with butter and press the mixed spices and salt onto both sides.
2. Heat a 12-inch cast-iron skillet (paid link) over medium-high for 5 minutes, until very hot. Add the oil.
3. Cook 4 to 5 minutes per side without moving, until very dark.
4. The thickest part must reach 165°F (74°C). If the crust is done first, finish in a 400°F (200°C) oven.
5. Rest 5 minutes before slicing.

Deep Reds and Purples From Roots, Fruit and Wine

This group looks best by candlelight, and it stains: wear gloves for beets and dress them separately so the greens stay green. October is the wrong season for fresh cherries and blood oranges in most of the US, so each recipe says what to buy instead.

Roasted Beet, Goat Cheese and Walnut Salad

Roasting beets whole concentrates their sweetness and color. This is a plated first course, not the beet canapes in our hors d’oeuvres post.

Serves 6.

• 6 medium red beets (about 2 pounds), trimmed
• 4 ounces goat cheese log, sliced into rounds
• 4 cups baby arugula
• 1/2 cup walnuts
• 3 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1/4 teaspoon salt, plus parsley leaves

1. Heat the oven to 400°F (200°C). Wrap the beets in foil and roast 45 to 60 minutes, until a knife slides in easily.
2. Toast the walnuts at 350°F (175°C) for 8 minutes.
3. Cool, rub off the skins and slice.
4. Whisk the dressing ingredients and toss the beets with half.
5. Toss the arugula in the rest, then top with beets, cheese, walnuts and parsley.

Peeled roasted beets keep 4 days in the fridge.

Blood Orange Salad with Feta and Pomegranate

Blood oranges are a winter citrus, so in October use navel oranges and let in-season pomegranate seeds bring the red.

Serves 6.

• 5 blood oranges or navel oranges
• 3 cups arugula or mixed greens
• 1/2 cup crumbled feta
• 1/2 cup pomegranate seeds
• 1/4 cup pepitas
• 2 tablespoons thinly sliced red onion
• 3 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon honey
• 1/4 cup mint leaves

1. Toast the pepitas at 350°F (175°C) for 6 to 8 minutes, until they puff.
2. Soak the onion in ice water 10 minutes.
3. Cut the peel and pith off the oranges and slice into rounds.
4. Whisk the oil, vinegar and honey with a pinch of salt.
5. Arrange the oranges over the greens, scatter the rest and dress.

Blackcurrant Thyme Spritz (Zero-Proof or With Gin)

Look for unsweetened black currant juice (paid link); tart cherry or pomegranate juice works too.

Makes 1 drink; the syrup makes enough for about 16.

• Thyme honey syrup: 1/2 cup honey, 1/2 cup water and 6 thyme sprigs
• 4 ounces (120 ml) black currant juice
• 1/2 ounce (15 ml) thyme honey syrup
• 1/2 ounce (15 ml) fresh lemon juice
• 2 ounces (60 ml) chilled tonic water
• 1 1/2 ounces (45 ml) gin, optional
• Ice and a thyme sprig

1. Warm the honey, water and thyme until steaming, about 180°F (82°C). Steep 20 minutes, strain and chill; it keeps 2 weeks.
2. Shake the juice, syrup, lemon and gin, if using, with ice for 10 seconds.
3. Strain over fresh ice, top with tonic and add thyme.

For 8, mix 4 cups juice, 1/2 cup syrup and 1/2 cup lemon in a pitcher; guests add tonic and gin.

Red Wine Plum and Fig Compote

Red wine turns plums and figs deep garnet. Serve warm over ice cream or yogurt, or with cheese.

Makes about 3 cups; serves 6.

• 1 pound (450 g) ripe plums, pitted and quartered
• 8 ounces fresh figs, quartered, or 1 cup dried figs, halved
• 1 cup (240 ml) dry red wine
• 1/3 cup granulated sugar
• 1 cinnamon stick
• 1 strip orange zest
• 1/8 teaspoon ground nutmeg
• 1 tablespoon lemon juice

1. Simmer the wine, sugar and spices 5 minutes.
2. Simmer the plums 8 to 10 minutes, until just tender, then the figs 3 minutes.
3. Lift out the fruit, boil the syrup down by half, about 5 minutes, add the lemon and pour it back.
4. Serve warm, or refrigerate at 40°F (4°C) or below for up to 5 days.

Simmering does not remove all the alcohol. For zero-proof, use pomegranate juice and 2 tablespoons sugar.

Black Cherry Tart

Frozen dark sweet cherries are the honest October choice, and a prebaked crust stays crisp.

Serves 8.

• Crust: 1 1/2 cups (190 g) all-purpose flour
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 cup (113 g) cold unsalted butter, cubed
• 1 large egg yolk plus 2 to 3 tablespoons ice water
• Filling: 4 cups (about 20 ounces) frozen dark sweet cherries, thawed, juice kept
• 1/2 cup granulated sugar
• 3 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1/4 teaspoon almond extract

1. Pulse the flour, sugar, salt and butter to crumbs. Add the yolk and enough water to clump. Press into a 9-inch tart pan with a removable bottom (paid link) and freeze 15 minutes.
2. Heat the oven to 375°F (190°C). Line the crust with foil and ceramic pie weights (paid link), bake 20 minutes, remove the weights and bake 8 to 10 minutes more, until golden.
3. Cook the cherries, juice, sugar and cornstarch, stirring, until boiling and glossy, then 1 minute more. Add the lemon and almond.
4. Fill and bake at 350°F (175°C) for 15 to 20 minutes, until bubbling.
5. Cool 2 hours to set.

Cocoa in the Batter and the Crust

Natural cocoa bakes to brown. Black cocoa powder (paid link) is processed until nearly black, the shade of a sandwich cookie, but it is dry and bitter, so swap in a third of the cocoa at most.

Black Velvet Cake

Hot coffee deepens the color and chocolate flavor. The same batter makes the Black Forest cake below.

Serves 12.

• 2 cups (250 g) all-purpose flour
• 1 3/4 cups (350 g) granulated sugar
• 1/2 cup (40 g) natural cocoa plus 1/4 cup (20 g) black cocoa, or 3/4 cup natural cocoa
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 2 large eggs
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup hot coffee or boiling water
• Frosting: 1 cup (226 g) softened butter, 3 1/2 cups powdered sugar, 2/3 cup cocoa, 1/3 cup heavy cream, pinch of salt
• 1 pint blackberries

1. Heat the oven to 350°F (175°C). Grease three 8-inch round cake pans (paid link) and line with parchment.
2. Whisk the dry ingredients, beat in the eggs, buttermilk, oil and vanilla 2 minutes, then stir in the coffee. The batter is thin.
3. Bake 22 to 27 minutes, until a toothpick shows a few moist crumbs. Cool 10 minutes, then turn out.
4. Beat the frosting ingredients until fluffy.
5. Stack and frost with an offset spatula (paid link) and pile blackberries on top.

Black Forest Cake

The German classic of chocolate cake, kirsch cherries and cream. Jarred Morello cherries (paid link) beat fresh in October.

Serves 12.

• 1 batch black velvet cake batter (above), made with 3/4 cup natural cocoa
• 1 jar (about 24 ounces) pitted Morello cherries in syrup
• 1/4 cup granulated sugar
• 2 tablespoons cornstarch
• 3 tablespoons kirsch, optional
• 2 1/2 cups cold heavy cream
• 1/3 cup powdered sugar
• 1 teaspoon vanilla extract
• 3 ounces dark chocolate, for shavings

1. Bake in two lined 9-inch pans at 350°F (175°C) for 30 to 35 minutes. Cool and split each layer.
2. Drain the cherries, keeping 1 cup syrup. Mix half with the kirsch.
3. Boil the rest with the sugar and cornstarch 1 minute, fold in the cherries and cool.
4. Whip the cold cream, powdered sugar and vanilla to firm peaks.
5. Brush each layer with syrup, spread with cream and cherries and stack. Cover in cream, shave chocolate over and chill 2 hours. Keep refrigerated.

The kirsch is uncooked, so skip it for kids.

Baked Dark Chocolate Tart

A chocolate custard baked low until silky, unlike the no-bake ganache tartlets in our hors d’oeuvres post.

Serves 10.

• Crust: 1 1/4 cups (155 g) all-purpose flour
• 1/3 cup (25 g) cocoa powder
• 1/2 cup (60 g) powdered sugar
• 1/2 cup (113 g) cold unsalted butter, cubed
• 1 large egg yolk plus 1 tablespoon ice water
• Filling: 8 ounces (225 g) bittersweet chocolate, chopped
• 1 cup heavy cream
• 1/2 cup whole milk
• 2 tablespoons sugar and a pinch of salt
• 2 large eggs, beaten
• 1 cup mixed berries

1. Pulse the crust ingredients to clumps, press into a 9-inch tart pan and freeze 15 minutes.
2. Bake at 375°F (190°C) with foil and weights for 15 minutes, then 5 minutes uncovered. Lower the oven to 300°F (150°C).
3. Pour steaming cream, milk, sugar and salt over the chocolate, rest 2 minutes, stir smooth and whisk in the eggs.
4. Bake in the warm crust 20 to 25 minutes, until the center barely wobbles and reads 160°F (71°C).
5. Cool, chill and top with berries.

Melted Dark Chocolate: Mousse, Dipped Fruit and Fondue

Melt chocolate in 20-second microwave bursts or over barely simmering water, and keep water out or it seizes into paste. Dark chocolate scorches above about 120°F (49°C), white chocolate sooner.

Dark Chocolate Mousse (No Raw Eggs)

Classic mousse folds in raw eggs; this one sets with whipped cream alone, so it suits pregnant guests. Serve it in stemmed dessert glasses (paid link).

Serves 6.

• 6 ounces (170 g) bittersweet chocolate, finely chopped
• 2 cups cold heavy cream, divided
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon instant espresso powder, optional
• Pinch of salt
• Chocolate shavings, blackberries and mint to finish

1. Heat 2/3 cup cream until steaming. Pour over the chocolate, espresso and salt, wait 2 minutes and stir smooth.
2. Cool to about 90°F (32°C); warmer melts the cream, colder streaks.
3. Whip the remaining cream with the sugar and vanilla to soft peaks.
4. Fold it into the chocolate in two additions.
5. Spoon into glasses and chill at 40°F (4°C) or below for at least 2 hours, up to 2 days.

Chocolate-Dipped Strawberries with a White Drizzle

Black and white over red, ready in 30 minutes.

Makes about 24.

• 1 pound (450 g) strawberries with stems
• 8 ounces (225 g) dark chocolate, chopped
• 1 teaspoon coconut oil, optional
• 2 ounces (55 g) white chocolate, chopped
• 1/4 teaspoon flaky sea salt, optional

1. Wash the berries and dry them completely.
2. Melt the dark chocolate and coconut oil in 20-second bursts, stirring, keeping it under 120°F (49°C).
3. Dip each berry and set on parchment.
4. Melt the white chocolate gently, under 110°F (43°C), and drizzle from a fork.
5. Chill 15 minutes to set and serve the same day.

Dark Chocolate Fondue

A fondue pot (paid link) keeps it warm without scorching. Give each guest a plate so nobody double dips.

Serves 8.

• 10 ounces (285 g) bittersweet chocolate, chopped
• 1 1/4 cups heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt
• 2 tablespoons orange liqueur, optional
• 1 pound strawberries
• 2 apples, sliced and tossed with 1 tablespoon lemon juice
• 2 cups marshmallows and 2 cups shortbread or pound cake cubes

1. Heat the cream until steaming. Off the heat, add the chocolate, rest 2 minutes and whisk smooth.
2. Stir in the vanilla, salt and liqueur, if using.
3. Keep it around 110°F (43°C); thin with warm cream if needed.
4. Keep cut fruit out no more than 2 hours.

Dark Colors to Skip or Label

• Activated charcoal: it can bind to medicines, including birth control pills, and stop them from being absorbed properly. Leave it off a party menu.
• Squid or cuttlefish ink: briny and jet black in pasta or risotto. It comes from mollusks, so label it for shellfish allergies.
• Black gel food coloring: it takes a lot and stains teeth, so keep it to frosting accents.

A Halloween Dinner for 8 From This List

Pulling from different color groups spreads the work across stove, oven and fridge. Double the risotto and chicken, cooking the chicken in two batches, or swap in the soup for vegetarians.

• Drink: blackcurrant thyme spritz, batched in a pitcher.
• First course: roasted beet, goat cheese and walnut salad.
• Main: blackened chicken with black garlic risotto.
• Dessert: Black Forest cake, or mousse if you want it lighter.

Three-Day Cook Plan

• Thursday: shop, make the thyme syrup and roast and peel the beets.
• Friday: bake and wrap the cake layers, make the cherry filling and mix the spice rub.
• Saturday morning: assemble and chill the cake, then make the dressing and wine drizzle.
• Last hour: risotto, then chicken, then salad as guests sit.

For the table, use black taper candles (paid link) and see our Halloween tablescapes. Kids coming too? Add a sinister candy station and Halloween appetizers. Another night, try Game of Thrones dinner recipes or a Gotham City birthday cake.

Food Safety Before Guests Arrive

• Chicken and reheated soup to 165°F (74°C).
• Do not leave food out more than 2 hours, or 1 hour above 90°F (32°C).
• Label alcohol, sesame, walnuts, dairy and gluten on the table.

Want the printables to go with it? Our Gothic Halloween Party Kit has invitations and menus in the same dark style, or get it with our family kit in the Halloween Party Bundle, and see more printable party kits in our shop.

Keep going: pair this feast with gothic hors d’oeuvres, dark Halloween desserts, Mad Men vintage appetizers, Gatsby-inspired entrees, Gatsby dessert recipes, 1920s Christmas desserts and a bowl of Roaring 20s punch, or plan a sci-fi night with Star Wars dinner recipes, Star Wars-inspired bars, tiny Coruscant gala bites and Coruscant nightclub small plates. Dress for the party in medieval-inspired fashion, a 1920s Christmas party dress, a Gatsby cocktail dress or a sequin mini dress with Roaring 20s party accessories, borrow from 1960s men’s fashion basics, and compare Gotham villain wedding dresses with Star Wars wedding dresses. At home, paper a moody Gotham kitchen, give the bedroom a Gotham makeover, browse hand-painted furniture and vintage hand-painted furniture, dress the powder room with lavish 1920s bathroom ideas or Gatsby bathroom decor, get ahead on vintage Gatsby Christmas decorations, build the kids natural backyard play spaces, and find printable kits in the Inspired Realms shop.