These biscuits are very high in cocoa and make quite a strong, bitter chocolate, which contrasts nicely with the sweetness of the ganache – definitely for adult tastes, heart shaped for valentines day
for the ganache:
200g black chocolate
200ml double cream
Preheat the oven to 180 C ( or esse ‘hot’ !) Rub the butter cocoa and flour together, then add the sugar and vanilla and mix well. Then add the egg and mix until you have a dough that leaves the bowl clean. I tend to do this using a stand mixer, but it can easily be done by hand.
Roll the dough out to about 5 mm thick and cut using a cookie cutter. Arrange on a lined tray with some space between to allow for a little spread and cook for about 20 minutes, until firm. Cool on a wire rack.
To make the ganache, bring the cream to simmering point and then add the broken up chocolate and stir well until all the chocolate is melted and mixed in. Allow to cool enough to not drip off the biscuits.
Blob a small amount of ganach on a biscuit and sandwich with another. Allow to set.