Description
These adorable little ghosts are perfect for Halloween, made with mallow, tart shells and rich dark chocolate spread
Ingredients
Method
• Place Pidy tarts onto a baking sheet and bake in the oven for 5–10 minutes. Allow to cool.
• Melt Sacher Supreme Dark until it reaches a pipeable consistency. Pipe a layer of Sacher Supreme Dark into each shell; do not fill to the top.
• Sprinkle the dark chocolate crumb into each shell. Put in the fridge to set.
• Whilst the shells set in the fridge, mix together Mathers White Mallow Russe and water. Heat until the mallow is dissolved or the temperature reaches 60°C.
• Place in a mixing bowl with the whisk attachment. Whip for around 10 minutes, or until stiff peaks form. Transfer to a piping bag.
• Take the shells out of the fridge and pipe ghosts onto each one. Allow to set.
• Microwave IRCA Dark Coverdecor – do not let it get too runny. Pipe faces onto the ghosts. Allow to set.
