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Judi
Choco ghosts with marshmallows
Ghosts of brownie and marshmallow.
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Ingredients
Directions
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Cut the cold butter into cubes. Mix the flour, white caster sugar, butter, egg yolk and cocoa powder in the food processor.
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Cut the vanilla pod over the length, scrape out the marrow with the tip of a knife and add. Mix into a crumbly dough.
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Form a coherent ball, wrap in cling film and leave to rest for 1 hour.
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Line the baking tin with parchment paper and push the cookie dough out onto the bottom to an even layer.
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Preheat the oven to 175 ° C.
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Melt the chocolate with the butter on low heat. Allow to cool slightly.
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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.
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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.
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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.
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Using the protrusion, insert 24 rounds from the brownie and place on a scale.
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Mix the water bit by bit through the icing sugar until you have a thick liquid glaze.
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Put 2 cups of glaze in a bowl and stir in the cacao. Dilute with drops of water to a thick liquid glaze.
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Fold a cornet of baking paper: cut a rectangular piece of baking paper diagonally in half. You then get two triangles.
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Role of one triangle a fries bag. Fill the corn with the cacao icing and fold the paper at the top.
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Dilute the rest with drops of water to a thin white glaze.
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Stick 1 marshmallow on each piece of brownie with a little white glaze.
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Divide the rest of the thin white glaze over the marshmallows. Let the glaze dry and draw faces with the chocogla glaze.
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Nutrition
365Calories
Sodium1% DV25mg
Fat28% DV18g
Protein10% DV5g
Carbs15% DV44g
Fiber8% DV2g
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