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.
Recipe courtesy of Santosh Tiptur