Chocolate-filled ghosts

desserts Baking sweet family kitchen
Total: 1 hr 20 min. | Active: 20 min.
vegetarian, gluten-free

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!

Recipe by:
Claudia - stylingqueen

Ingredients

for 18 pieces

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

How it's done

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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