Chocolate biscuit with voatsiperifery ganache
![](https://www.terreexotique.com/media/amasty/blog/uploads/2016/11/choco-1.jpg)
SERVES 4
Ingredients
- 4 shortcrust pastry bases (7cm in diametre)
- 4 disks of chocolate pailletine (crushed praliné wafer biscuits mixed with melted chocolate, spread thinly, then once cooled, cut into 6cm circles)
- 50g butter
- 125g whipped cream
- 200g dark chocolate
- 20g finely ground Voatsiperifery pepper
![](https://www.terreexotique.com/media/amasty/blog/uploads/2016/08/separador-barco-chiquito-.png)
Recipe of the chocolate biscuit with Voatsiperifery pepper
– Ganache:
Cut the butter into cubes.
Heat the whipped cream with the ground pepper until boiled then remove from the heat, cover and leave to infuse for 2 hours.
Reheat the cream and add the chocolate. Mix well. Add the butter, mix, leave at room temperature.
–The dessert:
Place the disks of pailletine in the pastry bases, then carefully pour on the chocolate ganache. Leave to set for one hour in the fridge, serve with soft fruit.
![](https://www.terreexotique.com/media/amasty/blog/uploads/2016/11/FullSizeRender453.jpg)
![](https://www.terreexotique.com/media/amasty/blog/uploads/2016/11/FullSizeRender457.jpg)
![](https://www.terreexotique.com/media/amasty/blog/uploads/2016/11/ganache-.jpg)
![](https://www.terreexotique.com/media/amasty/blog/uploads/2016/11/FullSizeRender346.jpg)
![](https://www.terreexotique.com/media/amasty/blog/uploads/2016/11/Screen-Shot-2016-11-07-at-13.20.24.png)