Mini Chocolate Crisp Towel Rolls
Directions
- 1First, make the chocolate ganache. Mix 190g of dark chocolate and 40g of hot cream well. Cover with cling film and refrigerate for later use.
- 2Now, make the towel roll skin. Mix 3 whole eggs and 60g of fine sugar well.
- 3Sift in 10g of cocoa powder and 100g of low-gluten flour. Mix well.
- 4Pour in 300g of milk and 30g of melted butter. Mix well. Sift once.
- 5Scoop a spoonful of batter into a frying pan, spread evenly and cook until bubbles form and it's fully cooked.
- 6Cool for later use.
- 7Make the chocolate cream. Whip 300g of heavy cream, refrigerated chocolate ganache and 30g of fine granulated sugar until it reaches 90% stiffness.
- 8Put the mixture into a piping bag.
- 9Fold the towel skin and pipe a layer of chocolate cream. Roll it up.
- 10Freeze for half an hour to set.
- 11Pour over the crispy coating: 150g of dark chocolate, 45g of crushed peanuts, 45g of coconut oil. Refrigerate until solidified.
Ingredients
- 190 g dark chocolate
- 40 g hot cream
- 3 whole eggs
- 60 g fine sugar
- 10 g cocoa powder
- 100 g low-gluten flour
- 300 g milk
- 30 g melted butter
- 300 g heavy cream
- 45 g crushed peanuts
- 45 g coconut oil
Equipment
bowlwhiskspatulacling filmfrying panelectric hand mixerpiping bagfine-mesh sieve
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