Halloween Desserts

Ingredients

• 210 g spelt whole‑grain flour
• 7 tbsp whole‑grain sugar
• 40 g Butter
• 280 g dark chocolate (at least 70% cocoa)
• 1 l milk (3.5% fat)
• 1 Vanilla bean
• 1 tsp orange zest
• 6 egg yolks
• 2 tbsp Cornstarch
• 5 tsp cocoa powder

Instructions

1. 1.

   For the cookies, quickly knead together 50 g flour, 1 tbsp whole‑grain sugar and 25 g butter into a smooth shortcrust dough. Wrap in cling film and chill for about 30 minutes.

2. 2.

   Meanwhile, roughly chop the chocolate. Set aside 10 tbsp of milk. Split the vanilla bean lengthwise and scrape out the seeds.

3. 3.

   Add the remaining milk with 240 g chocolate, vanilla seeds, the whole bean and orange zest to a pot and heat while stirring. In a bowl whisk the egg yolks with 4 tbsp whole‑grain sugar until frothy, then stir in the cornstarch and the reserved milk.

4. 4.

   Whisk the hot chocolate mixture into the egg mixture, return to the pot, bring to a boil once and thicken. Remove from heat, beat briefly, discard the vanilla bean, and let the pudding cool in glasses.

5. 5.

   Dust the cookie dough with 1 tsp cocoa powder and fold in for marbling. Roll out the dough and use an oval cutter to cut tombstones. Place cookies on parchment‑lined baking sheet and bake at 180 °C (fan 160 °C; gas 2–3) for 10–15 minutes. Remove and cool.

6. 6.

   For decoration, mix the remaining ingredients (cocoa powder, flour, butter, whole‑grain sugar), crumble them, melt the last 40 g of dark chocolate, fill a small squeeze bottle and label the cookies with it.

7. 7.

   Sprinkle each pudding with chocolate crumbs, insert the labeled cookies as “tombstones”, and decorate with flowers as desired.