Chocolate Monsters Recipe
Nothing can addict you to it in minutes like this Chocolate Monsters recipe. This Chocolate Monsters is never going to fail as a Dessert. Will you be able to suggest a recipe on par with this Chocolate Monsters recipe? I doubt.
Ingredients
100 g/4 oz butter or margarine, softened
75 g/3 oz soft, light brown sugar
25 g/1 oz soft, dark brown sugar
1 egg, lightly beaten
225 g/8 oz self raising flour
25 g/1 oz cocoa powder
Filling and decoration
1 quantity Chocolate Butter Icing
225 g/8 oz milk or plain chocolate flavoured cake
Covering 4 liquorice strands
32 smarties
1/2 quantity Glace Icing
Directions
Lightly grease two baking trays and make a greaseproof paper piping bag.
Cream the butter or margarine with the sugars until very soft, light and fluffy.
Gradually add the egg, beating continuously.
Sift together the flour and cocoa, then work these dry ingredients into the creamed mixture.
Divide the mixture into 32, then form each piece into a ball.
Place well apart on the prepared baking trays.
Bake in a moderately hot oven (190 C, 375F, gas 5)for 12-15 minutes, or until slightly darkened in colour and cooked.
Remove the hot biscuits from the trays and transfer them to a wire rack to cool completely.
While the biscuits are cooling, make the chocolate butter icing and glace icing according to the recipe instructions.
To finish the monsters, sandwich the biscuits together in pairs with the butter icing.
Break the cake covering into pieces and place in a basin over a saucepan of hot water.
Heat gently, stirring occasionally, until melted.
Place the sandwiched biscuits on a wire rack and stand the rack over a clean baking tray.
Coat the biscuits with the chocolate cake covering.
Just before the chocolate sets, apply liquorice antennae and smartie eyes.
Pour the glace icing into the paper piping bag.
Cut a tiny hole in the point of the bag and pipe a nose and a mouth on each biscuit to complete the monster's face.
When completely set, transfer the monsters to paper cake cases before serving.
Cream the butter or margarine with the sugars until very soft, light and fluffy.
Gradually add the egg, beating continuously.
Sift together the flour and cocoa, then work these dry ingredients into the creamed mixture.
Divide the mixture into 32, then form each piece into a ball.
Place well apart on the prepared baking trays.
Bake in a moderately hot oven (190 C, 375F, gas 5)for 12-15 minutes, or until slightly darkened in colour and cooked.
Remove the hot biscuits from the trays and transfer them to a wire rack to cool completely.
While the biscuits are cooling, make the chocolate butter icing and glace icing according to the recipe instructions.
To finish the monsters, sandwich the biscuits together in pairs with the butter icing.
Break the cake covering into pieces and place in a basin over a saucepan of hot water.
Heat gently, stirring occasionally, until melted.
Place the sandwiched biscuits on a wire rack and stand the rack over a clean baking tray.
Coat the biscuits with the chocolate cake covering.
Just before the chocolate sets, apply liquorice antennae and smartie eyes.
Pour the glace icing into the paper piping bag.
Cut a tiny hole in the point of the bag and pipe a nose and a mouth on each biscuit to complete the monster's face.
When completely set, transfer the monsters to paper cake cases before serving.
