Mint Mojito Witch's Broom

Name: Mint Mojito Witch's Broom
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H45M0.000S
Yield: 12 servings
Ingredients: 1/2 cup egg whites; 1/2 cup all-purpose flour; 1/2 cup powdered sugar; 1 tablespoon cocoa powder; 1 stick (8 tablespoons) unsalted butter, melted; 1 cup fresh mint leaves; 1/2 cup heavy cream; 1 tablespoon glucose; Zest of 1 lime; 1 cup chopped white chocolate; 2 tablespoons white rum; 1 tablespoon unsalted butter; 5 ounces marzipan; Brown food coloring; Melted dark chocolate, for decorating; Cocoa powder, for dusting

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Level: Advanced

Total: 1 hr 45 min (includes steeping and chilling time)
Active: 1 hr

Yield: 12 servings

Level: Advanced

Total: 1 hr 45 min (includes steeping and chilling time)
Active: 1 hr

Yield: 12 servings

Ingredients

Chocolate Wafer Mix:

1/2 cup egg whites

1/2 cup all-purpose flour

1/2 cup powdered sugar

1 tablespoon cocoa powder

1 stick (8 tablespoons) unsalted butter, melted

Mint Mojito Filling:

1 cup fresh mint leaves

1/2 cup heavy cream

1 tablespoon glucose

Zest of 1 lime

1 cup chopped white chocolate

2 tablespoons white rum

1 tablespoon unsalted butter

Marzipan:

5 ounces marzipan

Brown food coloring

Melted dark chocolate, for decorating

Cocoa powder, for dusting

Directions

Special equipment:

a 1/4-inch dowel and a disposable pastry bag

For the chocolate wafer mix: Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or silicone baking mats.
Mix the egg whites, flour, powdered sugar and cocoa powder in a small mixing bowl until well combined. Add the melted butter and mix well. Spread the mixture into 4-inch-diameter rounds on the prepared baking sheets. Bake for 4 to 5 minutes, then use a spatula to roll them on a 1/4-inch dowel to form pipes.
For the mint mojito filling: Bring a pot of water to a boil. Blanch the mint leaves in the boiling water for 2 minutes, then transfer them to a saucepan with the heavy cream and bring to a boil. Remove from the heat and allow the mint to steep in the cream for 20 minutes; strain the heavy cream and discard the mint. Heat the cream, glucose and lime zest in the saucepan until the mixture comes to a boil. Pour over the white chocolate in a heatproof bowl and let the mixture stand for 5 minutes. Blend using a hand-held blender until well incorporated. Add the rum and butter and mix well.
For the marzipan: Color the marzipan with the food coloring to get a light brown shade.
Fill a disposable pastry bag with the mint mojito filling. Pipe the filling into the chocolate cigar wafers and refrigerate until the filling is firm, about 20 minutes. Take dime-size pieces of the marzipan and roll them flat. Using a fork, make indentations to resemble brooms. Attach the marzipan brooms to the filled chocolate wafers using melted dark chocolate, then dust with cocoa powder.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.