Chocolate Mushroom Dessert Recipe

Prepare the dough. In a bowl, mix the softened butter with the sugar using a spatula. Add the honey, cream, and the egg. Mix again to incorporate them. Gradually add the baking powder and flour, and knead until you have a soft, pliable dough that does not stick.

Preheat the oven to 160°C, static heat. Prepare 2 baking sheets with parchment paper or a silicone mat.

Cut the dough into 2 pieces of approximately 40% and 60%. With the smaller piece of dough, make the feet of the mushrooms. Cut the dough in half. Roll out each piece to form a long log about 1.5 cm in diameter. Cut each log into 12-13 pieces. I obtained 12 pieces from one piece and 13 from the other.

With each small piece of dough, shape a mushroom stem by forming a log the size of a finger, thinner at one end and thicker at the other. Place on a baking sheet, spacing them apart. Bake for 20 minutes.

Meanwhile, prepare the hats. Cut the larger piece of dough in half. Roll out each piece into a long cylinder about 1.5 cm in diameter. Cut each cylinder into 12-13 pieces. I got 12 pieces from one piece and 13 from the other.

With each small piece of dough, make a ball and then flatten it to obtain a circle of about 3 cm in diameter. Place on the second baking sheet, leaving space in between. Bake for 20 minutes.

Once the caps are cooked, as soon as they can be handled (5 minutes after coming out of the oven), scoop out a hole about 1 cm deep in the middle of the bottom, which will allow you to attach the legs later.

Prepare the icing for the feet. In a bowl, mix the egg white with the powdered sugar, added in several stages, using a hand whisk, until achieving a smooth texture. It will be thick, which is normal. Fill the holes of the caps with icing, also dip the thinnest end of the feet and stick them together to form mushrooms. Remove the excess icing around the foot. Leave the mushrooms at room temperature, upside down, for about 1 hour, so that the icing hardens. Cover the remaining icing with plastic wrap directly on the surface.

In the remaining icing, add a little water (or lemon juice), 1 teaspoon at a time, to soften it a bit. It should form a flowing ribbon. Using a silicone brush, coat the stems and the inside of the caps with icing. Then dip the base of the stem in seeds to imitate soil. Place the mushrooms upside down and let dry at room temperature for about 1 more hour.