Prepare the pikelet batter according to the instructions on the packet. Leave to stand for 10 minutes.

Place the chocolate in a small heatproof bowl and set over a saucepan of simmering water, making sure the bowl doesn't touch the water. Stir until the chocolate has melted and the mixture is smooth. Spoon the chocolate into a small icing (piping) bag.

Heat a small amount of butter over medium heat in a large non-stick frying pan. Pipe a small scary face with chocolate mixture on the base of the pan. Carefully spoon a tablespoon of pikelet batter over the face. Cook until bubbles appear on the surface. (This will be about 30 seconds.) Turn and cook other side.

Remove from the pan. Repeat with the remaining chocolate and pikelet mixture. Serve warm or cold.