I felt a little like a kid making these. Somehow, coating ice cream cones in melted chocolate and sticking them to digestive biscuits holds a calming Halloween joy that doesn't dissipate, no matter your age. I imagine making these with small people would be even more fun!
When I was little, I would have a Halloween party every year. The usual suspects would turn up (most always in witch outfits), sign into my homemade Visitor's Book as different personalities (classics such as Jo Ebony, Gorack, Batty the Blood Drinking Bat, and Rachel Green: The Deadly Drinks Waitress), and we'd dance around the living room hyped up on sugar.
If that sounds like something your little people do (or you still do!) then these would make a worthy addition to your night!
WITCHES' HATS AND BROOMSTICKS
Yield: As many as you like! I made 12 of each but there really is no limit Time: < 1 hour
for the hats
100g dark chocolate, melted and cooled a little
12 ice cream cones
12 plain chocolate digestives
white chocolate stars (I used these ones)
for the broomsticks
12 Mikado sticks
3 liquorice catherine wheels
a few dabs of melted chocolate (I used the chocolate left over from the hats!)
Lay out a large sheet of greaseproof paper.
- With a bread knife, slice off the wide tops of the ice cream cones so that you're just left with the stems.
- Roll the cones in the melted chocolate, and leave to stand on the greaseproof paper. Once the chocolate begins to set, gently add the stars by hand (if you do this too early they'll run down the side of the cones! Patience is your friend here, and you can make the broomsticks whilst you're waiting).
- Once fully set, dip the bottom of each cone in a little melted chocolate, and place in the centre of each digestive biscuit. Allow to set.
- Unroll your liquorice catherine wheels. I cut mine in half width-wise as I felt they were too wide, and this gave me twice as much to work with, too.
- Using scissors, cut a couple of the unravelled wheels into strips 4-5cm long. Cut another couple in half length-wise - you'll need the longer strands to wrap around the tip to hold everything in place.
- Gently dip the chocolate end of a Mikado stick in the melted chocolate you have left over from the hats.
- Gather a few of your short strips around the bottom of the stick, and secure in place with one of the longer strands. Tuck the end inside the wrap to fasten it all in place.
Adapted from: Waitrose Kitchen magazine, October 2014.