Double-Choc Melting Moments
Makes about 20
250g butter, softened
1/3 cup icing sugar
1 and 1/4 cups
1/2 cup cornflour
1/4 cup cocoa powder
1/4 cup cream
200g white chocolate, chopped
Beat butter and icing sugar in small bowl with an electric mixer until pale and fluffy. Transfer mixture to a large bowl. Stir in sifted dry ingredients; mix well.
Spoon mixture into a piping bag fitted with a medium star tube. Pipe small rosettes, 5cm apart, onto baking paper-line oven trays.
Cook in a moderate oven, 180C, for about 10 minutes, or until firm to touch. Stand biscuits on tray for 5 minutes; transfer to a wire rack to cool.
Combine cream and chocolate in a small pan; stir over low heat until chocolate is melted and mixture smooth. Transfer mixture to a small bowl; cover, refrigerate for about 1 hour, or until firm. Beat ganache with a wooden spoon until smooth. Spoon into a piping bag fitted with a small star tube.
Join biscuits together with small rosettes of Chocolate Ganache.
Tip – Biscuits can be made up to three days ahead. Store in an airtight container.