When making something with chocolate sauce or ganache I always end up with leftovers. Usually chocoholics like myself don’t complain about this you might say, and you would be right I guess. I don’t melt chocolate and cream often purely because of this reason. I have yet to encounter a recipe that doesn’t leave me with a container load of the stuff.
So it was no news that over Christmas I also had some leftover pastry dough from my mince pie recipe and plenty of that good dark choco. I was too tired to Google for ideas, so I just used a cookie cutter to form a few pastry discs and just dunked them in that lovely molten chocolate sauce. They turned out well. Originally I wanted to leave half of each biscuit uncovered, but there was too much chocolate and not enough pastry. So this is what I ended up with.
No regrets there!
Enjoy!
Rob x
Chorizo & Thyme 