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Chocolate biscuit with voatsiperifery ganache
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
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.
