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Le Chaudron recipe
Yeux de sorcière en chocolat
White chocolate witch’s eyeballs
⏱ 45 minServes 12Easy160 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients12 servings
150 g (5 oz)white chocolate
100 g (3½ oz)shortbread cookies
50 g (2 oz)unsalted butter
12round colored candies
2 tbspraspberry coulis
- 150 g (5 oz) white chocolate
- 100 g (3½ oz) shortbread cookies
- 50 g (2 oz) unsalted butter
- 12 round colored candies
- 2 tbsp raspberry coulis
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 12. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Crush the shortbread cookies into fine crumbs, then mix them with the melted butter in the bowl until the mixture holds together and rolls easily into balls.
- Roll into even balls the size of a large marble and chill for a few minutes to firm up before coating.
- Melt the white chocolate over a double boiler, then dip each ball to coat it completely, giving it the smooth surface of an eyeball.
- Set the coated balls on the parchment-lined sheet and press a round colored candy into the center of each right away for the iris.
- Draw thin red veins out from the iris with a little raspberry coulis on a fine tip, for a creepy bloodshot look.
- Chill for about 20 minutes until the chocolate hardens, then pile them into a bowl for a crowd of staring eyes.
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