Choco ghosts with marshmallows

Cut the cold butter into cubes. Mix the flour, white caster sugar, butter, egg yolk and cocoa powder in the food processor.

Cut the vanilla pod over the length, scrape out the marrow with the tip of a knife and add. Mix into a crumbly dough.

Form a coherent ball, wrap in cling film and leave to rest for 1 hour.

Line the baking tin with parchment paper and push the cookie dough out onto the bottom to an even layer.

Preheat the oven to 175 ° C.

Melt the chocolate with the butter on low heat. Allow to cool slightly.

Meanwhile, whisk the eggs with the sugar and a pinch of salt with a mixer in 5 min. Fold in the flour and chocolate butter mixture.

Fold the batter on the cookie dough and smooth. Bake the brownie cake in the middle of the oven for about 45 minutes until done.

Prick the skewer in the middle of the cake. If this comes out clean, then the brownie is done. Allow to cool completely in the form in approx. 2 hours.

Using the protrusion, insert 24 rounds from the brownie and place on a scale.

Mix the water bit by bit through the icing sugar until you have a thick liquid glaze.

Put 2 cups of glaze in a bowl and stir in the cacao. Dilute with drops of water to a thick liquid glaze.

Fold a cornet of baking paper: cut a rectangular piece of baking paper diagonally in half. You then get two triangles.

Role of one triangle a fries bag. Fill the corn with the cacao icing and fold the paper at the top.

Dilute the rest with drops of water to a thin white glaze.

Stick 1 marshmallow on each piece of brownie with a little white glaze.

Divide the rest of the thin white glaze over the marshmallows. Let the glaze dry and draw faces with the chocogla glaze.