Milk chocolate hazelnut whip

9 Item


Whipped milk chocolate ganache


1.Preheat oven to 180°C (160°C fan-forced). Line nine holes of 12-hole (⅓-cup/80ml) muffin pan with paper cases.
2.Blend cocoa with the water in medium bowl until smooth. Stir in chocolate, butter, sugar, nuts and egg yolks.
3.Beat egg whites in small bowl with electric mixer until soft peaks form; fold into chocolate mixture in two batches. Pour ⅓ cups of mixture into paper cases.
4.Bake 25 minutes. Stand cakes in pan 5 minutes before turning, top-side up, onto wire rack to cool.
5.To make whipped milk chocolate ganache; bring cream to the boil in small saucepan; remove from heat. When bubbles subside, add chocolate; stir until smooth. Transfer mixture to small bowl. Cover; refrigerate 30 minutes. Beat with an electric mixer until light and fluffy. Spoon ganache into large piping bag fitted with a large fluted tube. Pipe large swirls of ganache onto cold cakes. Sprinkle with chocolate sprinkles.

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