IF you are a chocoholic, you’ll just love this week’s recipe.
The mix of chocolate, cream and mascarpone cheese combine beautifully to create a filling so indulgent, you’ll be truly spoiling yourself.
Thanks to former Great British Bake Off contestant Benjamina Ebuehi, who created these little beauties for Divine Chocolate.
For the base
300g bourbon biscuits
100g unsalted butter For the filling
250g Divine Hazelnut Chocolate, roughly chopped
220ml double cream
40g unsalted butter, softened
100g chopped hazelnuts For the topping
150ml double cream
2 tbsp icing sugar
1 tsp vanilla extract
1½ tsp espresso powder
Cocoa powder and chocolate shavings, to decorate
Crush the biscuits in a food processor or place them in a food bag and bash with a rolling pin. Melt the butter and stir into the crushed biscuits until fully combined.
Press the mixture firmly into the tart tins and place in the fridge to firm up for 20 minutes.
To make ganache, add the chopped chocolate to medium heatproof bowl. Heat the double cream in a saucepan and bring to a gentle boil.
Pour the cream over the chocolate and leave to stand for 1 minute. Stir until smooth – if there are still lumps of chocolate, heat in microwave for 10 seconds at a time.
Slowly stir in butter until melted and ganache is thick and glossy.
Remove the tart cases from the fridge and sprinkle chopped hazelnuts evenly across the base. Pour in the ganache and put back into the fridge for at least an hour to set.
To make the topping, whip together mascarpone, double cream, icing sugar, vanilla and espresso powder until completely smooth.
Once the ganache has set, pipe or spoon mascarpone cream on top before dusting lightly with cocoa powder and topping with chocolate shavings.