Name: Chocolate Rosettes with Cinnamon Ganache
Yield: Makes about 15 rosettes
Ingredients: ⅓ cinnamon stick; 170 g (6 oz/generous 1 cup) plain (all-purpose) flour; 10 g (¼ oz) cocoa powder; 160 g (5½ oz/1⅔ sticks) unsalted butter, cut into cubes and softened; 125 g (4½ oz) fine dark (bittersweet) chocolate (66% cocoa solids), finely chopped; 150 ml (5 fl oz/⅔ cup) whipping (pouring) cream; 30 ml (1 fl oz) milk; 65 g (2¼ oz/generous ⅓ cup) Icing (powdered/pure) sugar; 12 g (⅓ oz) unsalted butter, cut into cubes and at room temperature

Preparation info

Makes about
15
rosettes

Difficulty
Easy

Appears in

Couture Chocolate

By William Curley

Published 2011

About

We use cinnamon bark to infuse the cream rather than powder as it’s cleaner on the palette and you’ll get a smoother ganache.

Ingredients

170 g (6 oz/generous 1 cup) plain (all-purpose) flour
10

Vegetarian
Cookies

Method

1 For the rosettes, preheat the oven to 180°C (350°F/Gas 4). Sift the flour and cocoa powder into a bowl. Put the butter into a separate bowl and beat until soft. Sift in the icing (powdered/pure) sugar and beat together until light and fluffy. Gradually beat in the milk and then fold

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