Or nothing really, just a brown butter shortbread, filled with dulce de leche and coated with white chocolate.
Something to add to the theme hosted by Leslie from La Cocina de Leslie. So my compromise were these ghosts, that are so incredibly delicious you won’t mind the shape or the widely spaced eyes in some of them.
- ½ recipe Brown Butter Shortbread (recipe here)
- 2 cups dulce de leche
- 2 Tbs cornstarch
- 1 Tbs milk
- 6 oz. white chocolate (melted and warm)
- To make shortbread bases, roll the dough and use a small round cookie cutter. Let cool completely.
- For the filling, put the dulce de leche in a medium saucepan and heat over low heat.
- In a small bowl mix cornstarch and milk. When the dulce de leche starts to become more liquid, add the cornstarch slowly while stirring with a wooden spoon. Bring the mixture to a boil, while you stir constantly. Boil for 3 or 4 minutes, being careful it doesn’t burn in the bottom of the pan.
- Let cool completely and refrigerate for 1 hour.
- When the filling is cold, put it in a piping bag with a wide plain tip, and make cones on top of each shortbread round. Start in the middle with the bag perpendicular to the base, and squeeze constantly while you slowly lift the piping bag until you reach the desired height.
- Freeze cones for half an hour.
- Melt white chocolate in the microwave or over a pan of hot water. Keep warm.
- Have ready mini chocolate chips or whatever you want to use for the eyes.
- Take the cones from the freezer and roll them in the white chocolate so that each one is completely coated.
- Press the chips before it dries and put on a wire rack.