This is a novelty of Christmas 2012, found while surfing the internet looking for new biscuits and Christmas gifts.
It wasn’t easy to give a name to the recipe because they are chocolate biscuits, it’s true, but they are also biscuits with ganache, and they are also salty. So they will be called… Biscuits with chocolate ganache and salt. A delicious mix, I assure you!
Ingredients (50 biscuits)
- 120g of 00 flour
- 60g of sifted cocoa
- 115g of soft butter
- 130g of granulated sugar
- 1 egg yolk
- 1 tablespoon of fresh cream
- fleur de sel (or Himalayan salt) 1 level teaspoon
Ingredients for the ganache
- 22 ml of fresh cream
- 22 ml of acacia honey (liquid honey)
- 35g of dark chocolate (60%)
- 17g of butter
First, work the soft butter with the sugar until you get a smooth cream. At this point add the egg yolk and the spoonful of cream.
Gradually add the salt and the sifted flour together with the cocoa and knead until you obtain a soft and elastic pastry.
Work the dough only as much as necessary and let it rest in a cool place for at least 30 minutes.
With your fingers take small portions of pastry and form balls of 2.5 cm in diameter as they will grow a little in the oven (if they are small they are even more beautiful). Roll the balls in granulated sugar.
Place them on a baking tray lined with baking paper and, with the handle of a ladle, create a cavity in the center of each cookie without going all the way to the bottom. Once cooked, fill this small cavity with the chocolate ganache.
Bake at 170° for 8-10 minutes (they must be cooked without browning). Remove from the oven and wait for them to cool as they are very crumbly and could break!
In the meantime, prepare the ganache by melting all the ingredients in a bain-marie or in the microwave. Mix the ganache well with a spoon and wait until it cools down to pour it into the hollow of the cookies (you can use a teaspoon).
Let them cool completely (the ganache will become solid).
Here they are, delicious as can be! I recommend making… a double dose!
