Chocolate and caramel i bite sized portions, eat them before anyone else does.
BROWNIE CUPCAKES WITH GANACHE
45 G DARK CHOCOLATE
60 G BUTTER
100 G SUGAR
1/2 TSP. VANILLA SUGAR
1/4 TSP. FLAKY SALT
45 G FLOUR
Preheat the oven to 175 degrees celsius.
Line a minimuffin tin with small cupcake liners.
Roughly chop the chocolate and melt it together with the butter. Stir the mixture smooth and shiny with a whisk.
Whisk in sugar and then the eggs, one at a time.
Add vanilla, salt and then fold in the flour with a rubber spatula.
Fill a piping bag with the brownie batter and pipe it into the liners.
Finally add a dollop of salted caramel on top of each cupcake.
Bake them in the middle of the oven 12-15 min, they should not be wobbly, but also not completely cooked through.
100 G MILK CHOCOLATE
50 G HEAVY CREAM 38%
Finely chop the chocolate and put it in a bowl.
Heat the cream to the boiling point and pour it over the chocolate.
Let it sit for 30 seconds before it’s mixed to a smooth ganache.
Cover the ganache and place it oi the fridge for a least a few hours, preferably till the next day.
Remove the ganache from the refrigerator, give it a short blast in the microwave at low power, the ganache should just be soft enough to whip.
Whip the ganache with a electric whisk to a soft and airy cream, don’t whip too much or it may become gritty.
Fill the cream into a piping bag with a rose tip and decorate the cakes.