To make the bended legs, melt molding or dipping discs of chocolate (available at craft stores and supermarkets) according to package directions. Working with two thin stick pretzels at a time, dip one end of each pretzel in the melted chocolate being sure to heavily coat the ends. Place the chocolate-coated ends of both pretzels touching at right angles on wax paper or, preferably, a
silicon baking mat. Use a spoon to dab a little more chocolate onto the joint.
Repeat until you have eight sets of these bent pretzel “legs.” Let sit until chocolate sets and hardens.
Meanwhile, drizzle some of the melted chocolate off the end of a spoon in a zigzag pattern
onto a plate. The chocolate will quickly harden on the plate to resemble a spider’s web.
Use a large scoop to serve a ball of sorbet or ice cream onto the plate. Add another smaller scoop touching the first one.
Carefully remove the pretzel legs from the wax paper or matt so they remain attached to each other. Insert one end of each pretzel “leg” into the scoops of sorbet or ice cream to look like spider legs. On the smaller scoop, place candy eyes using Jar of Eyes (candy eyes available at craft stores; $3.99 for 1.9 ounces) or make your own from maraschino cherries or chocolate chips.
We chose to use sorbet for this dessert because it is smooth and freezes very hard, so it is easier to work with than ice cream. It also comes in very vivid colors. You can use ice cream, if you prefer, but you may want to form the scoops onto a baking sheet and freeze them solid before plating.
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