Chocolate Raspberry Melting Moments with Dark Chocolate Ganache

October 22, 2013 at 6:13 am

with yiah btle melting moments choc raspb powder

INGREDIENTS

Ganache:

  • 150 ml thickened cream
  • 100g 70% Cocoa dark Chocolate

METHOD

1. Pre-heat oven to 170 degrees celsius. Line 2 baking trays with baking paper.

2. Beat both sugars, and butter until creamy.  Add YIAH РYour Inspiration at Home Chocolate Raspberry Truffle Powder, sifted flour and sifted cornflour. Using the folding function on your mix, fold until all ingredients are well combined. Do not over beat.

3. Place mixture in a bowl and refrigerate for 10 minutes.

4. Roll 1 tablespoon of the mixture into balls and repeat with the remaining mixture placing them 3 cm apart on the baking trays.

5. With a fork place into approx. 1 tablespoon of plain flour and shake off excess. Press onto balls and flatten slightly. Repeat with remaining balls.

6. Place in oven and cook for approx 15 minutes changing trays around (top to bottom) halfway through.

7. When you take the biscuits out they should be slightly soft to touch on the surface and just starting to firm.

As the biscuits cool down in the trays the butter will solidify and the biscuits will become firm and melt-in-the-mouth.

8. To make the ganache melt the chocolate in a saucepan on low heat. Do not overheat. Pour the chocolate into a bowl to cool slightly. Mix in the the cream and sit for about 20 minutes until thickened but still soft.

9. Put the ganache into a piping bag with a half centimeter nozel opening of your choice. Pipe the ganache on flat side of one biscuit only and place another biscuit flat side down on top. Press down slightly. Repeat until finished.

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