Rabbit, Pappardelle, Chestnut and Black Truffle - Chef Recipe Thomas Boyd
This recipe is inspired by truffle season, which provides a perfect combination for the chestnut and...
“The name of this recipe decadent chocolate biscuits really says it all – these are decadent little morsels. These biscuits are almost too easy to eat, but they can also be made in advance and stored for up to two weeks, before you add the ganache.” – Kirsten Tibballs.
Caramelised puffed corn flakes:
45g roasted corn flake cereal
45g caster sugar
1/2 tsp unsalted butter
Corn flake chocolate biscuits:
60g brown sugar
100g caster sugar
115g unsalted butter
1 tsp vanilla paste
250g plain flour
1/4 tsp baking soda
1/4 tsp baking powder
150g milk chocolate chips
150g dark chocolate chips
Caramelised puffed corn flakes
250mL fresh cream 35% fat
220g good quality dark chocolate
30g good quality milk chocolate
Caramelised puffed corn flakes:
Line a tray with a non-stick mat, or baking paper.
Over a medium heat, boil sugar and water in a saucepan and bring to 114 C (237 F). If you don’t have a thermometer, take a small amount of syrup out of the saucepan with a teaspoon and drop it into a bowl of cold water. When it reaches 114 C it makes a really soft pliable ball when you squeeze it between your fingers.
Turn off the heat and add the roasted corn flakes to the saucepan. Mix, without heat, until the sugar turns from a liquid to sugar crystals again around the corn flakes.
Over a low heat, while stirring, gently melt and caramelise the sugar. Once all the sugar is fully melted and caramelised, add in the unsalted butter.
Pour the mixture out immediately to stop it cooking onto a tray lined with a baking mat, or baking paper to cool. Spread the cornflakes out with a fork before they cool at room temperature. Once cool, break into smaller pieces and store in an airtight container until required.
Pre-heat oven to 170 C (325 F) and line a baking tray with a non-stick mat or baking paper.
Place the brown and caster sugar and unsalted butter into a mixing bowl with a paddle attachment and mix until all the lumps of butter have been 9incorporated and the mixture is light and creamy.
Add egg and vanilla paste and mix until combined. Sift all dry ingredients and incorporate into mixture.
Once mixed through add chocolate chips (if using large buttons or a block, just finely chop).
Place 25mm sized balls on the lined try about 20mm apart. Bake at 170 C for 8-10 minutes.
Leave to cool at room temperature.
Place chocolate in a bowl. Boil cream in a small saucepan and pour over the chocolate and whisk together by hand until completely combined to create a ganache.
Cover the surface with plastic wrap and leave to cool at room temperature for abut an hour, or until it reaches piping consistency. When you press gently on the plastic and the ganache has a firm but pliable consistency, it’s ready to use.
Once biscuits are cool, turn over every second biscuit. Place prepare ganache into a piping bag with a 10mm piping tube (or use a teaspoon and scoop small amounts of ganache onto biscuit bases).
Pipe onto one side of the biscuits and then press together to form sandwich. These biscuits can be stored in an airtight container for up to four days and kept at room temperature.
Credits: Kirsten Tibballs
Photo Credits: Kirsten Tibballs