Witch hat cookies

Looking for some yummy ideas for halloween snack recipes?

Boo!! You are on the right page! Witches' hats are really delicious chocolate treats, designed for the Halloween party and ideal to amaze and cheer up all children... But that's not all! To make them, you need to prepare cocoa shortbread biscuits of different sizes, which will be used to form the brim of the hat and the base where to place the ganache cream, which will form the cone of these scary headgear! Find out what witches' hat decoration ribbons are made of and have fun decorating them together with the children! Witches' hats are really delicious themed cookies, they will conquer everyone for the Halloween party and will especially appeal to chocolate lovers!

Halloween is one of the favorite holidays for children here in Canada: maybe it's for the fun of dressing up, maybe it's for the mysterious charm of witches, bats and ghosts... or it will be because of the abnormal amount of sweets and treats that are given away. For once, as a father, I turn a blind eye to all that sugar. But if it's going to be sugar, at least it's fun! So, with a pinch of magic, ice cream cones are transformed into witch hats... with surprise!

INGREDIENTS

Unsweetened cocoa powder 15 g

Flour 00 150 g

Butter 75 g

2 egg yolks

Powdered sugar 65 g

FOR THE FILLING

Fresh liquid cream 200 Ml

Butter 20 g

Dark chocolate 250 g

FOR THE COATING

Dark chocolate 500 g

TO DECORATE

Licorice wheel 4

Filled licorice candies 3

PREPARATION

To prepare the witches' hats, start with the cocoa shortcrust pastry. Put the sifted flour, the unsweetened cocoa powder, the icing sugar and finally the cold butter cut into cubes in a blender. Blend everything until you get a sandy and floury mixture, then transfer it to a pastry board, add the 3 egg yolks and knead vigorously with your hands until you get a compact and elastic dough. Form a loaf that you will wrap in plastic wrap and let it rest in the refrigerator for half an hour. In the meantime, prepare the chocolate ganache cream: put the fresh cream in a large saucepan on the stove, add the butter, and when it is hot, remove it from the heat and add the grated dark chocolate. Stir very well until the chocolate is well melted and blended. Remove the saucepan from the heat and soak it in ice water (you can help keep it that way by placing ice cubes inside) to immediately lower the temperature and finish cooking. With an electric mixer, whip the cream firmly, the consistency of a mousse and then place it in the refrigerator to firm up. Roll out the cocoa shortcrust pastry with a rolling pin at a height of about 1/2 cm, from which you will obtain 6 discs with a diameter of about 3.5 cm and 6 discs with a diameter of 8 cm. Place the discs on a baking tray lined with parchment paper and bake for about 15 minutes in a preheated oven at 180°C. Once cooked, remove the biscuits and let them cool on a wire rack. Remove the ganache cream from the refrigerator and transfer it to a piping bag with a star-shaped spout; Take the smaller biscuits one at a time and place the ganache cream on top of them, making sure it adheres well to the surface, and then let it come out of the pocket in such a way as to form a cone. Keep them in the refrigerator for at least an hour so that the ganache is cold and hard. After this time, melt the dark chocolate in a bain-marie and when it is well melted, dip the biscuits covered with ganache, so that they are completely covered. Place them on a wire rack and let them drain; Then dip the larger biscuits, these too must be covered entirely. Move the larger biscuits on the wire rack and place a smaller biscuit on each of them, in the center: the operation must be done as soon as you have dipped the larger biscuit in the dark chocolate, so that as it cools down it welds the two biscuits together. Your witch's hats are almost ready, let's move on to the decoration: cut 6 strings of licorice from the wheels, 3-4 cm long. Cut 6 rounds out of filled licorice candies. Garnish the chilled hats with the licorice strings, which you will pass around the cone and stick a little candy in the center of the string with a little jam and keep the witches' hats in the fridge before serving.

PRESERVATION

Store witches' hats in the refrigerator for three to four days.

ADVICE

The ganache should be thoroughly chilled before dipping the cones into the chocolate. If you want, you can let it cool in the fridge overnight.