Don’t forget to go through the baking tips first, CHECK IT NOW!
I love mini desserts. They’re the perfect portion for when you have guests, or just by yourself. This dessert looks so pleasing to the eye, and you get the crumbly cookies and the chewy chocolate – it’s lovely!
Prep time: 45 mins – Chilling time: 2-3 hours (up to overnight)
Ingredients
Cake
15 digestive or tea biscuits
150 grams chocolate
100 grams butter
½ cup walnuts, roughly chopped
See recipe for chocolate ganache HERE.
Equipment
| Measuring cups and spoons |
| 1 large bowl 1 medium bowl Stove top pot 6 round mini serving bowls Cling film Scale Rolling pin or mashers Large bowl |
How to…..
Put the cling film in the mini serving bowls and have it come over the sides so you can lift easily.
Crumble the biscuits by putting them in a plastic bag and beating them with a masher or rolling pin. Alternatively, you can use a food processor and pulse them a few times. Or just with your hands. Put them in a large bowl and set aside.
Melt the butter and chocolate on the stove top. Once its melted remove from the stove top, and pour into a medium bowl. Cover with plastic wrap and let it cool for about an hour.
Remove the plastic wrap once sauce is cool. Pour it on top of the crushed biscuits and fold them in using a spatula. Spoon the mixture into the mini serving bowls. You can level down the top firmly with your hands or with the masher. Let it cool before putting it in the fridge for 2-3 hours minimum or overnight.
Remove from the fridge when you’re ready to serve it. Lift it up with the cling film onto a serving plate.
Make the chocolate ganache before you want to serve it.
Pour some chocolate ganache on top of the individual biscuit cakes.