No human, French politician was harmed in the baking of these decadent treats!
I very rarely met a person, that doesn't like chocolate, in some form or other and lets face it, chocolate cures everything!
I will try and simplify the making of these for you but first ensure you either buy the marked out silicon sheets or draw the 4cm circles on parchment and have three really flat trays ready.
Next make sure the Almond meal or flour is fine, fine fine. No lumps no bumps! Grind it in your processor to make sure.
Next make sure you have piping bag ready with a 1 cm plain tip.
Recipe
100 g Almond flour/ground almonds
170 g icing sugar sift this twice
15 g dark cocoa powder such `as Green and Blacks sift this
100 g large egg whites at room temperature
1/4 teaspoon cream of tartar
35 grams superfine caster sugar
Chocolate Ganache
120 g bittersweet dark 70% chocolate, cut into small pieces
120 ml double cream
6 g unsalted butter softened
1/2 tablespoons liqueur (optional)
Best thing to do is place the coco powder, almond flour and icing sugar in your processor and wizz to fine! Make sure everything is crystal clean and dry!
In your stand mixer beat the egg whites and cream of tartar until fluffy and stiff.
Now in three parts fold in the dry mix gently until completely mixed.
Fill your piping bag/s and away you go!
Pipe on to your template in a down action then up. It will peak. Tap on the counter to break air bubbles.
Repeat.
Bake at 160 for about 10/14 mins.
Cool on wire wrack.
Ganache
Melt the chocolate, cream and butter together, bring to the boil then turn down to low. Gently stir and add liqueur if wanted. Sit for two hours at room temp until using for the filling. I would certainly use a piping bag again and do not pipe to the edge. When you pop the top on, the mix will find its way there. Have a few chopped hazelnuts ready if you fancy a texture with the ganache!
Be gentle.
Sprinkle with coco powder!
Tip! You can dot the centre with a thick custard if you fancy mixing the flavours!
Tad dah!