Chocolate Rosette Cookies with Cinnamon infused Belgian Dark Chocolate Ganache | How to make Chocolate Rosette Cookies with Cinnamon infused Belgian Dark Chocolate Ganache

By Jayshree Nishchal  |  3rd Jun 2016  |  
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  • Chocolate Rosette Cookies with Cinnamon infused Belgian Dark Chocolate Ganache, How to make Chocolate Rosette Cookies with Cinnamon infused Belgian Dark Chocolate Ganache
Chocolate Rosette Cookies with Cinnamon infused Belgian Dark Chocolate Ganacheby Jayshree Nishchal
  • Prep Time

    15

    mins
  • Cook Time

    20

    mins
  • Serves

    12

    People

26

0





Video for key ingredients

  • Homemade Ganache

About Chocolate Rosette Cookies with Cinnamon infused Belgian Dark Chocolate Ganache Recipe

Chocolate rosette cookies with cinnamon flavoured ganache, made with Belgian dark chocolate, is a crowd pleaser dessert. You can make them for kids birthday party or for valentine’s day or for any get together. Though it looks too pretty but it’s really easy to make. This recipe is inspired from the work of renowned chocolatier William Curley.

Chocolate Rosette Cookies with Cinnamon infused Belgian Dark Chocolate Ganache

Ingredients to make Chocolate Rosette Cookies with Cinnamon infused Belgian Dark Chocolate Ganache

  • 170 gram Plain flour or maida
  • 10 gram cocoa powder
  • 160 gram unsalted butter, at room temperature and cubed
  • 65 gram icing sugar
  • 30 ml milk, at room temperature
  • for the cinnamon ganache
  • 150 ml whipping cream pouring
  • 1/2 inches cinnamon stick
  • 125 gram Belgian dark chocolate chips
  • 12 gram unsalted butter at room temperature

How to make Chocolate Rosette Cookies with Cinnamon infused Belgian Dark Chocolate Ganache

  1. For the Rosettes :
  2. Preheat the oven to 180 degrees C/160 C fan assisted/350 F/gas 4.
  3. Shift the flour and cocoa powder into a bowl.
  4. Take another bowl and beat butter until soft.
  5. Shift the icing sugar and beat together until light and fluffy. Slowly add in the milk and then fold in the flour and cocoa powder.
  6. Spoon the mixture into a piping bag fitted with 1/2 inch star nozzle.
  7. Pipe the dough on two lined trays in circular motion starting from the centre going outwards to make 24 rosettes.
  8. Bake in the preheated oven for 20 minutes. Leave to cool.
  9. For the ganache :
  10. Put the cream and cinnamon stick in a saucepan and bring to a boil.
  11. Take off the heat, cover with cling film and leave to infuse for 30 minutes.
  12. Put the chocolate chips in a bowl. Heat the cream again till it starts sizzling from the sides and add it to the chocolate.
  13. Add butter and leave for 3-4 minutes.
  14. Mix with spatula until the mixture is nice and smooth.
  15. Leave the ganache to firm then pipe a swirl on the flat side of half of the rosettes (12 rosettes) using the star nozzle.
  16. Cover with remaining rosettes keeping their flat side down.
  17. Chocolate rosettes with cinnamon ganache is ready to devour.

My Tip:

Put the ganache on rossetes just before serving, otherwise the cookies would turn soft.

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