Chocolate ganache` petite fours

recipes

Chocolate ganache` petite fours

Serves:

2017-12-21

Ingredients

For the chocolate filling

200ml double cream
250g dark chocolate, chopped (Icam)

You will also need

Mini puff pastry vol au vents
Fresh berries
Chocolate pieces
Fresh mint leaves
Extra melted chocolate for dipping (Icam)
1 tbsp icing sugar for dusting

Method

Start this recipe by lightly heating together in a pan the double cream and chopped dark chocolate until thick and glossy. Pour into a bowl and allow to cool. Use this mixture to fill the cooked vol au vent cases and allow to set. This can be day the day before or in the morning for the evening. Next, decorate the filled vol au vents using the chocolate pieces, berries and fresh mint leaves. Dust with icing sugar and serve.

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Petite fours tal-ganache taċ-ċikkulta

Ingredients

Għall-mili taċ-ċikkulata

200ml krema doppja
250g ċikkulata skura

Int teħtieġ ukoll

vol au vents żgħar
berries friski
biċċiet taċ-ċikkulata
weraq frisk tan-nagħniegħ
ċikkulata mdewba extra
mgħarfa zokkor fin

Method

Ibda din ir-riċetta billi tħabbat ħafif flimkien il-krema doppja u ċ-ċikkulata skura mfarrka sakemm tgħaqad. Ferra’ fi skutella u ħalliha tiksaħ. Uża din it-taħlita biex timla l-vol au vents imsajra u ħallihom joqgħodu. Dan il-proċess jista’ jsir jum qabel jew minn filgħodu għal filgħaxija. Sussegwentement, iddekora l-vol au vents bil-biċċiet taċ-ċikkulata, frott żgħir u weraq frisk tan-nagħniegħ. Ferrex zokkor fin fil-wiċċ u servi.

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