Recipe courtesy of Santosh Tiptur
Print
Total:
1 hr 45 min
Active:
1 hr
Yield:
12 servings
Level:
Advanced

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.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Lychee Mojito

Recipe courtesy of Ching-He Huang

Traditional Cuban Mojito

Recipe courtesy of Gloria Estefan

Wild Berry Mojito

Recipe courtesy of Tony Abou-Ganim

Pea, Feta and Mint Salad

Recipe courtesy of William Granger

Giant Mint Chocolate Chip Ice Cream Sandwiches

Recipe courtesy of Claudia Sidoti

Mint Cheesecake with a Chocolate Cookie Crust

Recipe courtesy of Zoë François

Slow Roast Lamb with Mint Mustard Gravy

Recipe courtesy of Siba Mtongana

Seared Scallops and Prawns with Coconut Sauce and Tomato Mint Salsa

Recipe courtesy of Bal Arneson

Honey Mustard and Garlic Spatchcock Chicken with Sweet Potato and Mint Mash

Recipe courtesy of Lorraine Pascale

On TV

Trending Videos

So Much Pretty Food Here