Chocolate Boats

Name: Chocolate Boats
Ingredients: 115 g/4 oz/½ cup unsalted butter, softened; 50 g/2 oz/¼ cup caster (superfine) sugar; 175 g/6 oz/1½ cups plain (all-purpose) flour; a pinch of salt; ½ egg yolk; 60 ml/4 tbsp double (heavy) cream; 50 ml/2 fl oz/¼ cup golden (light corn) syrup or liquid glucose; 50 ml/2 fl oz/¼ cup golden (light corn) syrup or liquid glucose; 175 g/6 oz dark (bittersweet) chocolate (64-70% cocoa solids), finely chopped; 175 g/6 oz dark (bittersweet) chocolate (64-70% cocoa solids), finely chopped

Preparation info

Makes about
24

Difficulty
Easy

Appears in

Home-made Sweets & Candies

By Claire Ptak

Published 2022

About

Buttery sweet shortcrust pastry boats are the perfect vehicle for rich, dark chocolate ganache. You can prepare the pastry shells in advance, then simply create the ganache at the last minute, making these easy and elegant petits fours for a special occasion. You will need some small boat moulds.

Ingredients

For the Pastry

115 g/4 oz/½ cup unsalted butter, softened
50

Method

To make the pastry, cream the butter and sugar together until light but not too fluffy (you do not need to incorporate too much air into the butter).
Add the flour and salt, and mix until just combined. Add the egg yolk and bring together into a ball.
Wrap the ball in clear film (plastic wrap) and press into a disc. Chill in the refrigerator for about

Energy 126kcal/526kJ; Protein 1.2g; Carbohydrate 14.4g, of which sugars 7.5g; Fat 7.6g, of which saturates 4.6g; Cholesterol 19mg; Calcium 17mg; Fibre 0.2g; Sodium 41mg