Ingredients
For 54 biscuits
250 g of 100% Italian Wheat - type 0 flour
220 g of cold butter in cubes
160 g of whole muscovado cane sugar
2 egg yolks
40 g of bitter cocoa
The tip of a teaspoon of fine salt
The seeds of a vanilla pod
The tip of a teaspoon of baking powder
 
For the ganache
120 ml of fresh cream
120 g 60% dark chocolate
 
To decorate
40 g of dark chocolate
A few flakes of salt
A cube of dark chocolate
 
Directions
Put the flour and the butter in the glass of a food processor, then activate the blades to obtain a sandy mixture. At this point, move the mixture into the kneading machine, add the sugar, egg yolks, vanilla and salt. Separately, mix the cocoa with the baking powder, sift them and put them in the kneading machine. Mix the ingredients with the leaf hook until the mixture is homogeneous.
Shape into balls of the size of a cherry, arrange them on a baking sheet lined with parchment paper and press with your thumb to create a dimple. Bake the biscuits in a preheated oven at 180° in static mode (160° if in ventilated mode) for 9/10 minutes: as soon as they come out of the oven, mark the dimple well with a teaspoon and let it cool completely.
In the meantime, prepare the ganache: heat the cream until it almost boils, then pour it over the chopped chocolate and let it rest for about 1 minute and then mix with a whisk until the mixture is smooth and fluid. Let the ganache rest in the fridge for 30 minutes, remembering to mix from time to time.
After the resting time, pour a teaspoon of ganache into the biscuit dimple and let it rest for 30 minutes at room temperature.
Once ready, decorate them with dark chocolate melted in a bain marie, with salt flakes and with chocolate chips obtained by scraping the chocolate cube.
You can keep the cookies in the refrigerator for about 2 weeks.



In cooperation with Stefano Cavada