A rich chocolate ganache topped with an Amaretti biscuit. Petit Fours that melt in the mouth. A delight for chocoholics! This recipe can be made 24hours in advance.
Break the chocolate into small pieces & place in a bowl with the syrup & liqueur. Set the bowl over a pan of barely simmering water until it melts.
In the meantime, crush the 75g of biscuits to a crumb.
Stir the chocolate mixture until smooth, add the crumbed biscuits, & allow to cool. It should feel smooth & just warm.
In a separate bowl, whip the cream until it thickens & holds it shape. Gently fold it into the chocolate mixture & then spoon into petit four cases.
To garnish, place biscuits on top of petit fours. Leave to set in the fridge.
To serve, dust the petit fours with icing sugar.
Ingredients
Directions
Break the chocolate into small pieces & place in a bowl with the syrup & liqueur. Set the bowl over a pan of barely simmering water until it melts.
In the meantime, crush the 75g of biscuits to a crumb.
Stir the chocolate mixture until smooth, add the crumbed biscuits, & allow to cool. It should feel smooth & just warm.
In a separate bowl, whip the cream until it thickens & holds it shape. Gently fold it into the chocolate mixture & then spoon into petit four cases.
To garnish, place biscuits on top of petit fours. Leave to set in the fridge.
To serve, dust the petit fours with icing sugar.