- Chocolate Ganache Whirls.jpg (35.57 KiB) Viewed 25 times
Takes: 40 minutes (plus cooling time)
Serves: 12 (makes)
No nutritional information available.
Ingredients
- 160g butter, softened
- 80g Demerara sugar
- 180g plain flour
- 10g unsweetened cocoa powder
- Pinch of salt
- 1 tbsp milk
- Caster sugar, for dusting
For the filling:
- 150ml double cream
- 150g dark chocolate, broken into pieces
- 10g butter, softened
- Pinch of salt
Method
1. Preheat the oven to 180°C/Fan 160°C/Gas Mark 4. Line two baking sheets with baking paper. Beat the butter and sugar together in a large mixing bowl until light and fluffy. Add the cocoa powder, flour and salt. Stir in the milk and bring the mixture together to form a soft dough.
2. Spoon the dough into a piping bag fitted with a large star nozzle and pipe rosette shapes onto the prepared baking sheets, leaving a little space for spreading between each one. Bake for 8 - 10 minutes, until firm.
3. Leave to cool on the baking sheets for 5 minutes or so, before transferring to a wire rack to cool completely.
4. Meanwhile, make the ganache filling. Pour the cream into a saucepan set over a low heat and warm gently. Add the chocolate and stir until it has completely melted. Leave until almost cold and then beat in the butter and salt.
5. When the ganache is completely cold, sandwich the cookies together and dust lightly with caster sugar to serve or store in an airtight container and eat within 3 days.
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