Halloween Choccy Monsters
Here’s my single halloween gluten free bake for the year - Choccy Monsters!
They are a quadruple choc hit, with a chocolate ganache inside, surrounded by a chocolate biscuit, inside a chocolate shell, and then dipped in chocolate sprinkles. What can I say, I like chocolate. Warning: As soon as you put the eyes on they become cognitive. Read below on their personalities.
Choccy Monsters have the hive mind personality of the alien prize toys from Toy Story, will answer at the same time if asked a (simple) question. They are also attracted to all sources of light and warmth - unfortunately getting to close will cause them to melt. I lost them briefly when they disappeared from my kitchen bench, only to be found a few minutes later surrounding a candle in the lounge. Don't believe me - check the below photo. If you bake these, eat them quickly because they become distressed at the removal of their bröthers and sïsters.
I N G R E D I E N T S
75 grams dark chocolate
100 mls double cream
1/4 cup caster sugar
80 grams butter
1/4 cup cocoa powder
3/4 cup +1/8 cup of flour
1/4 teaspoon xanthan gum
1/4 teaspoon baking powder
1/4 teaspoon of salt
150 grams milk chocolate
Chocolate Sprinkles (make sure they are gluten free)
M E T H O D
First, let’s make the ganache so it has time to cool.
Roughly chop the chocolate and place in a heatproof bowl.
In a saucepan, bring the cream to a boil and then immediately pour over the chopped chocolate, and mix until all chocolate is dissolved. Boom, this is your ganache. Pop it to the side to cool down while you prepare the cookie dough.
For the cookie dough, beat together caster sugar and butter until fluffy.
Add egg and beat again.
Sift in cocoa powder, gluten free flour, xanthan gum, baking powder, and salt.
Combine together with hands until a dough forms. Wrap up in cling film and chill in the fridge for 15 mins.
Preheat the oven to 180° celsius bake and line a tray with baking powder.
Once the dough has cooled down, tear off chunks and flatten it in your palm, take a small amount of ganache and place it in the middle and then gently wrap the dough around it (see below for pictures).
Repeat with the rest of the dough. You should get about 12.
Place them onto the prepared tray and bake in the oven for 15-20 minutes. Once the biscuits have cooked, removed them from the oven and let cool.
While they are cooling gently melt the chocolate either in the microwave, or over a pot of boiling water.
Dip the cookies into the melted chocolate and place onto a board lined with baking paper. Sprinkle over the chocolate sprinkles and put the edible eyes on.
Chill in the fridge for a couple of hours and then enjoy.