Chocolate biscuit with voatsiperifery ganache
- 4 shortcrust pastry bases (7cm in diametre)
- 4 disks of chocolate pailletine (crushed praliné wafer biscuits mixed with melted chocolate, spread thinly, then once cooled, cut into 6cm circles)
- 50g butter
- 125g whipped cream
- 200g dark chocolate
- 20g finely ground Voatsiperifery pepper
Soft fruit, nougatine, or chocolate flakes to decorate…
Recipe of the chocolate biscuit with Voatsiperifery pepper
Cut the butter into cubes.
Heat the whipped cream with the ground pepper until boiled then remove from the heat, cover and leave to infuse for 2 hours.
Reheat the cream and add the chocolate. Mix well. Add the butter, mix, leave at room temperature.
Place the disks of pailletine in the pastry bases, then carefully pour on the chocolate ganache. Leave to set for one hour in the fridge, serve with soft fruit.