Chocolate Monster Cookies

• Gluten free

• Baking & Spices

  • 1 1/2 cups Chocolate

• Dairy

  • 2 tbsp Butter, unsalted
  • 1 cup Heavy cream

• Desserts

  • 1 Marshmallow, jumbo

Found on selfproclaimedfoodie.com

Description

Ingredients

• 1 1/2 cups chocolate, coarsely chopped (I used 60% Ghirardhelli)
• 1 cup heavy cream
• 2 tablespoons unsalted butter, room temperature
• one jumbo marshmallow for teeth

Directions

• Place coarsely chopped chocolate in a medium sized heat safe bowl and set aside.
• In a small saucepan over medium heat bring the heavy cream to a boil. You just want to get it to the point of a boil and then remove it from the heat as soon as it does.
• Pour the scalded heavy cream over the chocolate and let stand for 2-3 minutes undisturbed until chocolate has softened.
• Slowly whisk the mixture until smooth and add the room temperature butter. Whisk until butter is melted and incorporated.
• Either add ganache to pastry bag or place plastic wrap directly on the surface of the ganache and allow to cool at room temperature for 2-4 hours.
• Match cookie pairs according to size. Put the first cookie face down. Pipe on some ganache, making it thicker on one side. Place top cookie on ganache and press down on only one side to give the illusion of an open mouth.
• Use additional ganache on top to make your eyes stick.
• Cut out small teeth from the marshmallow. Get creative!
• Store in an airtight container if not eaten right away.