- 8 medium-sized waffle cones
- 280 g dark chocolate
- 8 tsp popping candy, (approx. 30 g total)
- 130 g plain flour, plus extra for dusting
- 40 g cocoa powder
- 60 g caster sugar
- 1 tsp baking powder
- 130 g unsalted butter, cut into pieces (2 cm)
- 1/2 tsp Vanilla Bean Paste
- 1 pinch salt
- 500 g full cream milk
- 60 g plain flour
- 40 g cocoa powder
- 100 g white sugar
- 1 portion royal icing, (see Tips)
- Natural food colouring, (e.g. purple and green)
- 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.
- 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/ .
- 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.
- 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).
- 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.
Halloween witches' hats
Chocolate biscuit bases
Decoration and assembly
· Please refer to The Basic cookbook for the Royal icing recipe. · Food safe paint brushes are available at baking stores or online. · If you have any extra biscuit dough after cutting out biscuits in step 8, leftover dough can be frozen to use in future recipes. · Use leftover Royal icing to adhere other decorative elements (e.g. sprinkles, cachous, chocolate buttons) to your witches' hats. · To make the band and buckle in the image, place coloured Royal icing into a piping bag with a straight edge or "petal" nozzle and carefully pipe around base of cone where it meets the biscuit. To make the buckle, use a piping bag and the smallest round nozzle size available. · Witches' hats can be made in advance and stored in the freezer for up to 1 week. · Remove witches hats from freezer approximately 30 minutes before eating.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Other users also liked...
- Tostadas - Jo Whitton
- Spiced pear jam and chorizo
- Barbecued pork ribs
- Satay noodle salad
- Taco seasoning
- Chocolate fondant cake
- Cheat's sourdough
- Spicy beef noodle soup (TM6 only)- Chef Mark Southon
- Sous vide fillet of beef with mushroom custard (TM6 only) - Chef Mark Southon
- Mashed potatoes
- Chiang mai noodles
- Spiced chocolate doughnuts - Louise Keats