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Le Chaudron recipe
Mendiants squelette au chocolat
Skeleton chocolate mendiants
⏱ 30 minServes 16Easy100 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients16 servings
200 g (7 oz)dark chocolate
30whole almonds
30shelled pistachios
16physalis
2 tbsppumpkin seeds
- 200 g (7 oz) dark chocolate
- 30 whole almonds
- 30 shelled pistachios
- 16 physalis
- 2 tbsp pumpkin seeds
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 16. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Melt the dark chocolate in the bowl set over the pan of simmering water, stirring gently until smooth and glossy.
- Drop small spoonfuls on the parchment-lined sheet and spread into even little discs.
- Quickly place two almonds side by side on each still-liquid disc, like a skeleton's ribs.
- Add a few pistachios, pumpkin seeds and a physalis opened into a star to each.
- Chill about 20 minutes until the chocolate is completely hard.
- Once firm, peel carefully off the paper and serve in a pretty bowl.
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