Fiamme al Cioccolato (Chocolate Flames)
Category: Desserts
Servings: 20
Preparation Time: 2 hours (plus chilling and freezing time)
Cooking Time: 6-7 minutes
Ingredients:
For the Shortcrust Pastry:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 300g |
| Butter (softened) | 200g |
| Powdered sugar | 75g |
| Acacia honey | 40g |
| Egg yolk | 1 |
| Fine salt | 2g |
| Water | 4g |
| Vanilla bean (seeds only) | 1 |
| Lemon zest | ½ lemon |
For the Ganache Filling:
| Ingredient | Quantity |
|---|---|
| Dark chocolate (55% cocoa) | 400g |
| Fresh liquid cream | 250g |
| Butter (softened) | 70g |
For the Chocolate Coating:
| Ingredient | Quantity |
|---|---|
| Dark chocolate | 250g |
Instructions:
-
Prepare the Shortcrust Pastry:
Begin by preparing the shortcrust pastry. In a stand mixer, use the paddle attachment to work the softened butter with powdered sugar and acacia honey until creamy and smooth. Add the egg yolk, a pinch of salt dissolved in a small amount of water, the vanilla seeds, and the lemon zest. Mix until well combined. Gradually incorporate the sifted all-purpose flour and mix until the dough comes together. -
Chill the Dough:
Transfer the dough to a work surface and briefly knead it. Wrap the dough in plastic wrap and place it in the refrigerator to rest for at least 2 hours. -
Shape the Biscuits:
After the resting time, roll the dough on a lightly floured surface to a thickness of 4mm. Using a round cutter, cut out 20 discs, each about 5 cm in diameter. Place the discs on a baking sheet lined with parchment paper and bake in a preheated oven at 200°C (390°F), static mode, for 6-7 minutes. The biscuits should be firm but not overly crispy. -
Prepare the Ganache:
While the biscuits cool, prepare the ganache. Heat the fresh cream just until it almost reaches a boil. Pour the hot cream over the chopped dark chocolate in a bowl and stir until the chocolate melts and combines smoothly. Add the softened butter in pieces and stir to incorporate. Once the butter is fully melted and mixed in, use an electric mixer to whip the ganache until it becomes light, airy, and pale in color. -
Assemble the Fiamme al Cioccolato:
Transfer the whipped ganache into a piping bag fitted with a star-shaped tip. Pipe a swirl of ganache onto each biscuit. Place the filled biscuits on a serving tray and refrigerate them for 3 hours. Then, move them to the freezer for an additional 15 minutes to firm up the ganache. -
Coat in Chocolate:
While the biscuits are chilling, chop the remaining dark chocolate for the coating. Melt the chocolate in a double boiler, then allow it to cool to room temperature. Once the ganache has set, remove the biscuits from the freezer and, holding them by the base, dip each one into the melted chocolate, covering the entire surface. Return the biscuits to the tray and refrigerate again for a little while, until the chocolate shell becomes firm and crunchy. -
Serve:
Your Fiamme al Cioccolato are now ready to be enjoyed! These decadent treats with a crispy, chocolatey exterior and a soft, creamy ganache filling are perfect for any occasion. Serve them cold and savor the rich flavors.
Tips:
- Ensure that the butter for the pastry is softened but not melted for the best texture in your dough.
- If you’re short on time, you can chill the dough for 1 hour instead of 2, but longer chilling ensures a firmer, easier-to-handle dough.
- For an extra touch, you can add a dash of orange zest or a sprinkle of sea salt to the ganache for added flavor contrast.
These Fiamme al Cioccolato are the perfect balance of crispy, creamy, and indulgent chocolate flavor. Enjoy every bite!
