Both times I made a “liquid” ganache, with a 2:1 heavy cream to chocolate ratio, chill it, then whip it. And both times, somehow I managed to overwhip it, and end up with a sad, split mush. And to make it worse, I was out of heavy cream after the second batch.
Before giving it up, I decided to go buy some heavy cream and give it one last shot. Thankfully it worked. I had a different approach this time, where I melt the chocolate separately, then fold it into the whipped cream. And the texture is superb – rich but light.
Prepare 4 baked pâte sucrée beurrée 8cm round tart shells
For the flourless chocolate biscuit
50g unsalted butter, at room temperature
70g dark chocolate couverture, melted
25g sifted icing sugar
5g cocoa powder
135g egg whites
1) Preheat oven to 170C fan and line a 8″ x 12″ cake tin with parchment.
2) In the bowl of a stand mixer fitted with the paddle attachment, mix butter, melted chocolate, icing sugar and cocoa powder.
3) Add the eggs and cream until the mixture is light and airy.
4) Whisk together egg whites and sugar until stiff.
5) Fold the meringue into the egg batter.
6) Pour the batter into the prepared cake tin and bake in preheated oven for 14 mins.
Baileys coffee namelaka
From Week 192: Bailey’s coffee tartlets
4 x 40g
For the salted caramel sauce
30g heavy cream
21g unsalted butter, room temperature
Generous pinch of salt
1) Gently heat the heavy cream.
2) Make a dry caramel with the sugar.
3) When caramel is cooked to desired colour, pour in the warm cream. Stir until caramel is nice and thick.
4) Stir in butter and add salt to taste.
For the whipped ganache
120g dark chocolate couverture
30g icing sugar
285g heavy cream, chilled
1 tsp gelatine powder bloomed in 1 tbsp water
1) Melt dark chocolate over a bain-marie and allow to cool to room temperature.
2) Melt the bloomed gelatine on a bain-marie, ensuring every grain is melted.
3) Whip the icing sugar and heavy cream on a stand mixer using soft peaks formed.
4) Turn mixer down to low speed and slowly pour in the melted gelatine. Turn mixer back to high speed and whisk for another 10 seconds.
5) Add 1/3 of the melted chocolate and quickly fold to incorporate. In two more additions, fold in all the melted chocolate then use immediately. This recipe makes a lot more than required.
Crunchy chocolate pearls for decoration
1) Fill each tart shell with 40g of Baileys coffee namelaka
2) Cut out 4 x 7.5cm round of flourless chocolate biscuit and fit them into each tart shell, pressing to level. Allow to chill for 30 minutes.
3) Gently cut out roughly a 4cm round from each of the chocolate biscuit, and fill it with 10g of salted caramel sauce.
4) Fill the whipped ganache into a pastry bag fitted with a petal tip and pipe stripes across the tarts.
5) Decorate with crunchy chocolate pearls.