Halloween recipe : Halloween Chocolate Pots

When Rachel's Organics sent me over this recipe for spooky Halloween Chocolate Pots, I knew the Madhouse kids would love it because it's a similar idea to the Graveyard Horror dessert that was on offer on our recent trip to The Treacle Mine Whitbread Inn. Fun and delicious - what more could you ask for ?!

Halloween Chocolate Pots

ingredients :

For the chocolate pot:

200ml double cream

130g dark plain chocolate (minimum 70% cocoa solids)

70g milk chocolate

2 tbsp liquid glucose

2 egg yolks 20g butter

100g Rachel’s Greek style natural yogurt

To Decorate:

50g Oreo cookies crushed

For the biscuits:

50g Oreo cookies, crushed

180g unsalted butter, softened

112g caster sugar

1 large egg, beaten

Couple of drops vanilla extract

200g plain flour, sifted

1/2tsp baking powder

To Decorate:

100g dark chocolate, melted

Method:

For the chocolate pot:

Heat the cream, do not allow it to boil

Break the chocolate into a bowl and pour over the hot cream. Stir the chocolate until it melts and there is a smooth consistency.

Add the liquid glucose, egg yolks and butter, and beat lightly to combine the ingredients into the chocolate mixture.

Fold in the yogurt.

Pour the mixture into the glasses and refrigerate for a couple of hours before serving.

For the biscuits:

Pre-heat the oven to 200°C/400°F/Gas Mark 6. Line a baking sheet with parchment paper.

Begin by crushing the Oreo cookies and then put them to one side.

In a large bowl or using an electric mixer, beat the butter with the caster sugar until light and creamy. 

Beat in the egg and the vanilla extract. Add the flour and baking powder and blend until a soft dough is formed.

Add the crushed Oreo cookies to the mixture and combine fully until you have a speckled looking dough.

Refrigerate the dough for at least one hour (this will make it easier to roll out).

On a floured surface roll out the dough to ½ cm thickness. With a sharp knife, cut out tombstone shapes and place the cookies apart on the tray.

Bake the cookies until the edges are slightly browned for approximately 10 minutes. Transfer to a cooling rack and cool completely before handling.

Using a small piping bag with a small plain nozzle, fill with the melted chocolate and pipe the letters RIP.

Leave once again for the chocolate to set.

Place a RIP cookie in the centre of each glass and then sprinkle crushed Oreo cookie crumb around the biscuit to look like soil and stones.

Serve immediately.

for more recipe ideas : http://rachelsorganic.co.uk/