Chocolate-filled ghosts

Chocolate-filled ghosts

Total: 1 hr 20 Min. | Active: 20 Min.
vegetarian, gluten-free
Nutritional value / piece: 54 kcal
, Fat: 1 g
, Carbohydrate: 10 g
, Protein: 1 g

If you have kids, then there's no escaping Halloween. I have created a recipe that looks fit for Halloween, but can also be enjoyed by us adults with a cup of coffee. And once all the spooky fun is over, I can make them without the face so that they can be enjoyed all year round. Happy Halloween!

Ingredients

18 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Egg whites

3 fresh egg whites
1 tsp white wine vinegar
1 pinch salt
150 g finest sugar

To decorate

60 g chocolate spread, stirred until smooth
a little icing for writing, black
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How it's done

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Egg whites

Beat the egg whites with the vinegar and salt until stiff, add half of the sugar and continue to beat until the mixture turns glossy. Add the remainder of the sugar, continue to beat until the mixture becomes very stiff.

Ghosts

Transfer the mixture to a piping bag, cut off the tip (approx. 10 mm in diameter). Pipe approx. 18 bases (approx. 4 cm in diameter) and 18 mounds (approx. 4 cm in diameter) on a baking tray lined with baking paper, form a little peak on each of the mounds.

To bake/dry

Approx. 60 mins. in the lower half of an oven preheated to 100°C. Remove from the oven, allow to cool slightly, then leave to cool completely on a rack.

To decorate

Cover the bases with the chocolate spread. Place a mound on top of each and press down gently. Use writing icing to draw on the eyes and mouth.

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