Crispy Witches' Hats

  1. In a small saucepan, bring the cream to a boil.
  2. Off the heat, stir in 4 ounces of the chocolate and let stand for 1 minute, then whisk until smooth.
  3. Transfer to a bowl and let the ganache cool.
  4. In a food processor, combine the pecans with the flour and salt and pulse until finely ground.
  5. In a medium saucepan, combine the butter, brown sugar and corn syrup and bring to a boil, stirring.
  6. Remove from the heat and add the vanilla and ground pecan mixture.
  7. Transfer the batter to a bowl and refrigerate until firm, about 2 hours.
  8. Preheat the oven to 350.
  9. Scoop 48 level teaspoons of the batter and roll each into a ball.
  10. Place 8 balls on a large ungreased cookie sheet, 4 inches apart.
  11. Keep the rest of the balls refrigerated.
  12. Bake the cookies for 9 minutes, or until they stop bubbling.
  13. Set the baking sheet on a wire rack and let the cookies cool for 3 minutes.
  14. Working very quickly, form 4 of the cookies into cones: Carefully lift 1 cookie at a time with a spatula and roll it, bumpy side out, into a cone shape.
  15. Press the seam to close, transfer to a wire rack and let cool.
  16. Transfer the remaining 4 flat cookies to the rack.
  17. Repeat with the remaining balls, forming half into cones and transferring the remaining flat cookies to a wire rack to cool.
  18. Between batches, run the underside of the baking sheet under cool water and wipe it dry.
  19. Line 2 baking sheets with wax paper.
  20. In a small saucepan, melt the remaining 5 ounces of chocolate.
  21. Using a small pastry brush, brush the chocolate all over the bumpy surface of the cones and the flat cookies and transfer them to the prepared sheets; warm the chocolate if it becomes too thick.
  22. Refrigerate the cookies just until the chocolate is set.
  23. Fill a pastry bag fitted with a 1/8-inch plain tip with the chocolate ganache.
  24. Pipe a ring of ganache on a flat cookie, about the size of the rim of a cone.
  25. Carefully place the cone on the ganache, holding it in place just until set.
  26. Repeat to make the remaining hats.
  27. Refrigerate just until chilled.
  28. Run a thin knife under the cookies to release them from the wax paper, transfer to a platter and serve.

heavy cream, chocolate, pecan pieces, allpurpose, salt, unsalted butter, brown sugar, light corn syrup, vanilla

Taken from www.foodandwine.com/recipes/crispy-witches-hats (may not work)

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