Ingredients
- 200 g Dark chocolate 65%
- 200 g Fresh cream
- 170 g White chocolate
- 100 g Flour
- 60 g Granulated sugar
- 50 g Butter
- 10 g Cocoa beans
- 8 g Green tea with jasmine
- 2 pcs Medium eggs
- Two tablespoons of Cognac
- Half a teaspoon of baking powder
- Powdered sugar
- salt
To prepare the recipe, gently melt the dark chocolate in a bain-marie with the butter, without heating it too much, then let it cool. Separately, whip the eggs with the granulated sugar and a pinch of salt; add the melted chocolate to the eggs, then add the Cognac, the flour and the baking powder and the chopped cocoa beans.
Let the dough harden in the refrigerator for 2 hours. Portion the dough with a spoon, quickly shape small balls of about 10 g each in your hands. Pass them in the icing sugar, arrange them on a baking sheet covered with baking paper and bake at 170 ° C for 18 '(static oven).
Heat the cream up to 90 ° C, turn off, add the tea and leave to infuse for 5 '. Then strain it, heat it slightly and pour it over the white chocolate cut into small pieces, mixing thoroughly so that it melts well.
Let it cool, then put it in the fridge for 10-20 '; finally whip the cream with an electric whisk (ganache) and use it immediately. Serve plain or paired biscuits and stuffed with ganache.
