An extra indulgent snack with the addition of dark chocolate ganache and salted caramel but perfect with a hot drink.
For those who like a challenge, the recipe is great fun to make.
300ml whipping cream
250g dark chocolate (65% cocoa solids) finely chopped
25g unsalted butter softened
For the spiral sable biscuit:
400g plain flour
30g cocoa powder
380g unsalted butter
200g caster sugar
2g sea salt
100g egg whites
You will also need:
Piping (pastry) bag
8mm plain nossle
- First, prepare the chocolate ganache: Put the chopped chocolate in a mixing bowl. Put the cream in a saucepan. Bring to the boil then pour the boiled cream over the chocolate.
- Mix until it emulsifies and a ganache consistency is formed. Add in the softened butter and mix well until fully incorporated. Leave to set at room temperature for about 2–3 hours.
- Next, make the biscuits: Preheat the oven to 180°C (350°F/ Gas 4) and line a tray with a non-stick baking mat.
- Prepare the biscuit mixture by sieving the flour and cocoa powder together into a bowl. Set aside.
- Cream the butter and sugar together in a separate bowl. Add the salt and continue to cream until light in colour.
- Gradually add the egg white. When the egg is fully mixed in, add the flour and cocoa powder, then mix until combined.
- Spoon the mixture into a piping bag fitted with a 8mm plain nossle. Pipe spirals onto the prepared tray – each spiral should be about 60mm in diameter. Bake for 12–15 minutes. Leave to cool.
- When the biscuits have cooled, turn half of them upside down (these will be the bases). Place the ganache into a piping bag fitted with a 8mm plain nossle and pipe a spiral on each base.
- Spoon the caramel into a piping bag and snip the end to make a small hole. Pipe a bulb of caramel inside the ganache spiral.