Spriggan Chocolate

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Spriggan Chocolate

by Lemon Drop from A Recipe Reborn

““A small piece of bitter dark chocolate molded into the shape of a spriggan.””

— Eorzea Database

• Prep time: 1 hour
• Cook time: 10 minutes
• Yields 24 cookies, measuring 3” by 2.5”, or 7.5 cm by 6.5 cm

US	Ingredients	Metric
½ cup	unsalted butter, cubed	115 g
1 tbsp	sunflower oil	15 mL
2/3 cup	sugar	135 g
1 tsp	vanilla extract	5 mL
½ tsp	kosher salt	7 g
1	egg	1
¼ cup	cornstarch	30 g
½ cup	cocoa powder	50 g
1 ½ cups	all-purpose flour	180 g
20	white candy melts	20
10	yellow candy melts	10
10	pink candy melts	10
2 cups	couverture chocolate	350 g
24	egg-shaped candies	24

Instructions

1. In a large bowl mix the butter, oil, sugar, vanilla extract, salt and mix them until they are just combined.
2. Add the egg and mix, taking care not to incorporate air.
3. Mix in the cornstarch and cocoa powder.
4. Add the flour and mix until the dough pulls away from the bowl and forms a ball. Add more flour as necessary.
5. Roll out the dough between two pieces of parchment paper.
6. Preheat the oven to 375°F/190°C.
7. Cut out the shapes using a cookie cutter and a sharp knife.
8. Bake the dough on a parchment paper lined pan for 10 minutes.
9. Allow the cookies to cool completely before decorating.
10. Microwave the yellow and pink candy melts in separate zip bags until they melt, flatten them into thin sheets and then allow them to cool and harden.
11. To create eyes, dip a round pastry tip in hot water, dry it on a paper towel and slowly press it into the middle of the flattened yellow candy melts.
12. To create mouths, dip a round cookie cutter in hot water, dry it on a paper towel and slowly press it into the edge of the flattened pink candy melts.
13. Microwave half the chocolate in a plastic bowl for 10 seconds at a time until mostly melted. Stir the chocolate after every 10 seconds.
14. Dip the cookies into the chocolate, apply the decorations and allow the chocolate to harden.
15. Microwave the white candy melts in a plastic zip bag, cut off the tip and then pipe on the ear decorations.
16. Microwave the remaining chocolate in a plastic zip bag for 10 seconds at a time until mostly melted. Mix the chocolate after every 10 seconds.
17. Cut off the tip of the zip bag and pipe on the arm decorations.
18. Allow the decorations to harden and enjoy.

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This recipe was created by adapting from:

Simply Perfect Chocolate Sugar Cookies - Baking A Moment