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Soft chocolate biscuit, pacanes, olive oil ganache

TAPAS, Sweet

Soft chocolate biscuit, pacanes, olive oil ganache.

Note

The better olive oil you use the best ganache you will have.

Ingredients

Recipe for 12 Tapas

For the biscuit

100 Gr

Dark chocolate

100 Gr

Slightly salted butter

100 Gr

Sugar

2 Unit(s)

Egg

60 Gr

Flour

50 Gr

Almond powder

160 Gr

Walnuts

85 Gr

Icing sugar

For the ganache

200 Gr

White chocolate

100 Ml

35% whipping cream

140 Ml

Olive oil

Preparation time: 30 min

Preheat your four at 375 °F

For the chocolate biscuit

Mix the eggs with the sugar.
Melt the chocolate and the butter on a bain marie.
Mix those two together. Add the flour and the almonds.
Fill the pastry bag with the mix.
Lay it on a baking tray with a parchment paper, it should look like big macarons, sprinkle icing sugar, wait 3 minutes and sprinkle again, add the nuts on the top.
Cook it in the oven for 10 minutes.
For the ganache

Bring to boil the cream and the olive oil. Pour it on the white chocolate in three phases, make sure the chocolate is well melted.
Reserve in the fridge for 24 hours.