Chocolate Creams

Last year, I got into the habit of buying a packet of Griffin’s Cameo Cremes each time I went to the supermarket. I’m not sure why as I hadn’t bought biscuits for ages!

After a while, I decided to try making a similar biscuit myself. The only real similarity is that these are two chocolate biscuits sandwiched together with a filling!

The biscuits are simple and quick to make. As usual, I use ground almonds for higher nutritional benefit.

I make a simple ganache for the filling which is deliciously chocolatey and creamy without what was to me, the strong sweetness of the Cameo Creme filling. The biscuits tend to soften a little once they’re sandwiched together but the chocolate flavour is just as good!

Biscuits

Ingredients

• 2 eggs
• ½ cup sugar
• ⅔ cup ground almonds
• ½ teaspoon baking powder
• 4 tablespoons cocoa powder

Method

Pre-heat oven to 190° C. Line two baking trays with baking paper.

Beat together the eggs and sugar. Mix in the ground almonds, baking powder and cocoa.

The mixture will be runny but thick.

Drop teaspoonfuls on the baking tray. The mixture will start to spread even before the biscuits go in the oven.

Bake for 15 minutes.

Allow the biscuits to cool completely before sandwiching together with the ganache. They can even be sandwiched together the next day.

Chocolate Ganache

Ingredients

• 85 grams chocolate (I use dark – 60% cocoa – chocolate)
• 60 grams fresh cream
• 10 grams butter, softened

Method

Melt the chocolate over a pan of boiling water or in the microwave.

Bring the cream to the boil. Pour the cream into the melted chocolate and mix in thoroughly until the mixture is smooth.

Allow the chocolate and cream mixture to cool slightly (for about 10 minutes), then add the butter and stir until the butter has melted and the mixture is again smooth.

Leave the ganache to stand until it thickens to a piping consistency (about 20 minutes), then spoon or pipe a small amount of ganache into the centre of the underside of half the biscuits. Sandwich each with a remaining biscuit. Press firmly together to spread the ganache evenly between the biscuits.