Gourmet cupcakes with chocolate butter and cream.
For 4 people
For the biscuit (s)
Biscuit (s) Small Butter: 12 piece (s)
1851 Ground of Legal the taste: 30 g
Dark chocolate: 300 g
Whole liquid cream: 30 cl
Dark chocolate: 25 g
DESCRIPTION OF THE RECIPE
1. FOR THE GANACHE
Put the cut chocolate in small pieces in a large bowl. In a saucepan, boil the cream and place on top of the bowl to temper the chocolate. Pour the boiling cream over the chocolate. Whisk the mixture until it is homogeneous. Reserve in the refrigerator 30 min. When you leave the refrigerator, put the ganache in a pastry bag.
2. FOR THE DRESSAGE
Make the equivalent of 2 espresso coffees.
Then dip the butter in the espresso, then put in a dish. Cover with ganache using the pastry bag, then put a layer of biscuits.
Repeat the operation 1 time.
Then cover the grated chocolate cake and let it rest in the refrigerator for 24 hours.
“You can flavor chocolate ganache with spices or coffee.”