Ingredients

• 1 large tub of mascarpone
• 1/3 cup of unsweetened cocoa
• 1 cup of powdered sugar
• 2.5 cups of whipping cream

Instructions

1. Combine mascarpone, cocoa and sugar with a mixer until smooth and creamy.
2. Add whipping cream and whip at medium-high speed until the cream turns to a whipped cream consistency. Don't over-whip the mixture.

Ingredients

• 200 g flour
• salt
• 4 eggs
• 200 ml milk
• 200 ml water
• vegetable oil
• 1 cup chopped pecans, toasted in pan
• whipping cream
• maple syrup

Instructions

1. Combine flour and pinch of salt in a medium sized bowl. Mix eggs, milk and water in a measuring cup and mix with flour, starting with a well in the centre of the flour. Mix until well combined and there are no lumps. Let rest about 30 minutes at room temperature.
2. While waiting, whip as much cream as you think you'll need (I used one cup) until you have firm, but soft tips. Mix in a table spoon of maple syrup. Set aside.
3. Chop your pecans and toast them on low heat for a couple of minutes. Set aside and let cool.
4. Once batter has rested, heat a medium frying pan on medium-high heat with a teaspoon of oil. Add a ladle of batter and tilt pan until the bottom is covered evenly and thinly with batter. Let cook until batter looks almost set on top. Use a silicon spatula and gently lift crêpe and flip. Cook another minute or so or until other side is golden. If the crêpe doesn't release easily to flip, wait a little longer as it's not yet done. You can also flip the crêpes with the pan if you dare.
5. Keep the crêpes on a plate and put in warming oven until all are done. Serve with whipped cream, sprinkled with chopped pecans and a generous drizzle of maple syrup.

Notes

Ingredients

• 3 large egg whites, room temperature
• 3/4 cup sugar
• Large pinch of salt
• 2 squares of chocolate

Instructions

1. Preheat oven to 200 degrees. Combine egg whites and sugar in a heatproof bowl. Set bowl over a pot of simmering water, and stir until sugar dissolves and mixture is warm, about 3 minutes. Add salt
2. Beat with a mixer on medium-high speed until stiff, glossy peaks form and meringue is mostly cooled, about 7 minutes.
3. Fill a a pastry bag fitted with a 1/2-inch round tip with meringue and pipe ghost shapes (rounded A's) onto parchment lined cookie sheet about 2 inches apart. As you finish piping each shape, apply less pressure to pastry bag, and swirl the tip off in a circular motion.
4. Bake meringues until crisp on the outside but still soft inside, about 1 hour 15 minutes. Let cool completely on a wire rack.
5. In a shallow bowl melt chocolate in microwave in 10 second intervals. Once meringue ghosts are completely cool, dip a toothpick into the chocolate and dab two round eyes on each ghost. Let chocolate harden. Gently insert toothpicks into the bottom of each ghost and add to cupcake of choice.