makes
15
prep
45 minutes
cook
5 minutes
difficulty
Mid
makes
15
serves
preparation
45
minutes
cooking
5
minutes
difficulty
Mid
level
Ingredients
Ganache and base
- 85 ml thickened cream
- 1 tsp vanilla bean paste
- 160 g good-quality milk chocolate
- 250 g (1 packet) chocolate ripple biscuits (you need 15 biscuits)
Finishing
- 1 tsp sea salt
- ½ tsp silver lustre dust (see Note)
- 500 g good-quality milk chocolate
- 30 ml grapeseed oil
- Reserved roughly chopped chocolate ripple biscuit crumb
Standing time: 3 hours + 1 hour.
Instructions
- For the ganache, place the cream, vanilla paste and a pinch of salt into a saucepan and bring to the boil.
- Pour the hot cream over the chocolate and allow to sit for a few minutes, then use a spatula to stir the mixture, starting from the centre and working your way out, until the chocolate has completely melted and incorporated. Cover with plastic wrap touching the surface of the ganache and allow to crystallise at room temperature for 3 hours, until it reaches piping consistency.
- Next, use a round cutter, 4 cm in diameter, to cut 15 chocolate biscuits into smaller discs. Roughly chop the off-cuts of biscuit and set aside; these will be used later.
- Once the ganache has set, transfer it into a piping bag fitted with a 12mm round nozzle and pipe the ganache on top of each biscuit disc. Allow to stand at room temperature for 1 hour.
- To finish assembly, combine the sea salt and silver lustre dust in a small bowl, then set aside.
- Place the chocolate into a saucepan over an induction cooktop on setting 4. Stir continuously until you have 50% solids and 50% liquid. Transfer the chocolate into a heat-proof plastic bowl and stir vigorously until the solids have completely melted. Alternatively, temper the chocolate by placing it into a microwave-safe plastic bowl. Heat in the microwave in 30 second increments, stirring in between each addition of heat. Once the chocolate reaches 50% solids and 50% liquid, stir vigorously until the solids have completely melted.
- Add the oil and mix to incorporate.
- Dip each of the prepared biscuits into the chocolate, then gently remove any excess chocolate before transferring onto a sheet of baking paper.
- Before the chocolate sets, sprinkle the reserved biscuit crumbs over the top. Lastly, sprinkle with the prepared silver sea salt.
Note
- Edible silver lustre dust is available from cake decorating retailers and some supermarkets. Store finished chocolate goodness for up to 2 weeks at room temperature in a cool, dry area.
- Any remaining roughly chopped biscuits will be perfect for sprinkling over ice cream.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
