Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
Ganache
How it's done
Dough
Place the butter in a bowl, beat in the sugar, vanilla sugar and salt using the whisk on a mixer. Beat in the egg. Combine the flour and cocoa, add, mix quickly to form a soft dough – do not knead.
Shape
Shape the dough into approx. 28 balls. Place on two baking trays lined with baking paper, leaving plenty of room between each ball. Using your thumb, make a hollow in the middle of each ball, cover and chill for at least 1 hr.
To bake
Approx. 10 mins. in an oven preheated to 165 °C (convection). Remove from the oven, gently press in the hollows once more using a teaspoon. Allow the biscuits to cool slightly, leave to cool completely on a rack.
Ganache
Place the chocolate in a bowl. Bring the cream to the boil, pour over the chocolate, cover and leave to stand for approx. 2 mins. Starting from the centre, stir in a circular motion until you have a homogeneous mass. Spread the ganache in the hollows of the biscuits, cover and chill for approx. 20 mins.
| Tip: | Decorate the biscuits with sprinkles. |
|---|
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