THERMOMIX ® RECIPE

1 Halloween witches' hats

Recipe's preparation

Halloween witches' hats

Using kitchen scissors, trim rim of each waffle cone to create a flat edge and set aside.
Place 220 g of the dark chocolate into mixing bowl and grate 10 sec/speed 8. Scrape down sides of bowl with spatula, then melt 3 min/50°C/speed 3.
Line a baking tray with baking paper and set aside. Using a food safe paint brush (see Tips), paint a thin layer of chocolate on outside of each waffle cone (ensure that you leave approx. 50 g melted chocolate in mixing bowl). Stand waffle cones upside down onto lined tray and place into refrigerator to set for 5 minutes.
Place cones upright into 8 tall glasses. Place 1 tsp popping candy into bottom (pointy tip) of each cone, then pour 1 tsp melted chocolate over popping candy. Place glasses with cones back into refrigerator until ready to use. Clean and dry mixing bowl.

Chocolate biscuit bases

Preheat oven to 180°C. Line another baking tray with baking paper and set aside.
Place all biscuit ingredients into mixing bowl and mix 6 sec/speed 6. Scrape down sides of mixing bowl with spatula and knead 1 min/ "Dough mode" .
Transfer dough onto a silicone bread mat or floured work surface, then shape into a ball. Wrap pastry in plastic wrap and place into refrigerator to rest for 20 minutes.
Transfer dough onto a lightly floured work surface and roll out to a 5 mm thickness. Using a round cookie cutter (9 cm) cut out 8 biscuits (see Tips). Place biscuits, 3 cm apart, onto prepared baking tray and bake for 8 minutes (180°C). Allow to cool completely on baking tray, then transfer onto a plate and place into freezer to firm (approx. 30 minutes). Clean and dry mixing bowl.

Chocolate custard

Place all custard ingredients into mixing bowl and blend 10 sec/speed 5. Scrape down sides of mixing bowl with spatula, then cook 15 min/90°C/speed 3. Transfer into a bowl, cover and leave to cool to room temperature (approx. 10-15 minutes). Place into refrigerator until ready to use.
Fill cones with cooled custard. Place into freezer to set (approx. 2 hours).

Decoration and assembly

Place remaining 60 g dark chocolate into mixing bowl and grate 10 sec/speed 8. Scrape down sides of mixing bowl with spatula, then melt 2 min/50°C/speed 3.
Using the food safe paint brush, paint a thick coat of melted chocolate around rim of each cone and place a biscuit securely on top of each cone. Quickly flip biscuits with cones upside down to create witches' hats.
Divide royal icing between bowls and add a few drops of natural food colouring to each bowl to reach desired colour and stir to combine. Decorate as desired (see Tips). Serve immediately or store in freezer until ready to serve.