Chef George Tsoulis Halloween snacks that you will love.
INGREDIENTS
28 butter cookies
230 gr. chocolate couverture, finely chopped
Couverture chocolate is a very high-quality chocolate that contains a higher percentage of cocoa butter than baking or eating chocolate, and is easiest to melt down for dipping.
120 ml thickened cream
2 tbsp. butter, at room temperature
For frosting:
2 egg whites (medium)
250 gr. powdered sugar (icing sugar)
2 tbsp. lemon juice
For serving:
Chocolate tears
To use: pastry bag (piping bag) for decorating
PREPARATION & EXECUTION
1 Place a saucepan over medium heat, pour in the cream together with the butter, stir with a spoon and bring to a boil.
2 Immediately after, remove the saucepan from the heat, pour in the chocolate and mix well with a pastry spatula until melted.
3 Cover the saucepan with a cling film (cling wrap) so that it touches the surface of the chocolate and let it firm for 2 hours at room temperature.
4 At the same time, empty all the ingredients for the frosting in a large bowl and mix them with the hand whisk until the mixture is fluffy and has a sticky texture. Once it is ready, transfer the frosting to a pastry bag (piping bag).
5 After the chocolate is firm, we empty it into a pastry bag (piping bag).
6 We take a cookie, spread the chocolate on one side, just cover it with another cookie and place them on a plate. Follow the same process for the other cookies.
7 Once they are ready, transfer them to the refrigerator for 10-15 minutes.
8 Finally, take the cookies out of the fridge, decorate with frosting and chocolate tears and serve.
(Source: Giorgos Tsoulis)
Commentaires