Biscuits Blackberries Dark Choc. Cream

Introduce

Chef :

Gary Waite

Biscuits Blackberries Dark Choc. Cream

The Dessert is very sweet , but the sour Blackberries offset the sweetness . I made a Dark Chocolate ganache added it too the thickened sweet Double Cream and the Dark Chocolate Cream is basically still a thick Dark Chocolate ganache - nice as a Chocolate Spread on biscuits and for adding as a filling within a Sponge Cake and for making Chocolate Truffle Balls covered in Cocoa Powder .

Ingredient

500 g

Dark Chocolate

600 ml

liquid Double Cream

400 g

Icing Sugar

500 g

+ Frozen Blackberries defrosted in the Fridge

350 g

Self-raising Flour

300 g

Granulated Sugar

25 g

Unsalted Butter

hen egg

1 tsp.

Vanilla Extract

Cooking instructions

* Step 1

Preheat oven to Gas Mark 6. Crack One hen egg into your Kenwood Food Mixing Bowl and then beat with a Dinner Fork, next - add the 300g of Granulated Sugar, One teaspoon of Vanilla Extract, 225g of a block of butter cubed and then add the 350g Self-raising flour - mix with the dough hook attachment too your Kenwood Food Mixer

* Step 2

Place 12g of Unsalted Butter onto a Baking Tray then melt the butter in the oven - then sprinkle flour over the top and then use a tablespoon measuring spoon too make scoops of raw cookie dough balls - add 12 too your Baking Tray and then flatten each One with a Dinner Fork. Bake in the oven at Gas Mark 6 for 20 minutes and then rest outside of the oven on the Baking Tray for 5 minutes and then convert too a cooling rack

* Step 3

Defrost frozen Blackberries in the Fridge for between 8 to 12 hours, place on a Dinner Plate etc and then cover with Clingfilm or a muslin cloth

* Step 4

Boil some cold tap water in a Saucepan and then turn off the hob. Place large glass bowl over the top of the very hot water and then add the 500g of Dark Chocolate, add a very small amount of liquid Double Cream and very carefully stir with a Dessert Spoon occasionally. Allow to briefly cool on a bathroom towel

* Step 5

Whip the remainder of your 600ml of liquid Double Cream with the metal whipping attachment too your Kenwood Food Mixer and then mix on the highest setting until the liquid Double Cream thicken's and then add the 400g of Icing Sugar and then slowly mix through with the use of your Electric Mains Kenwood Food Mixer

* Step 6

Add the Dark Chocolate ganache whilst the mix has not become solid - too the sweetened thick Double Cream and then mix with the metal whisking attachment connected too your Kenwood Food Mixer and can mix on the highest setting. Every element is ready too serve now