Ingredients
• 57 units of RB Baked 56mm Chocolate Shortbread Shells
• 340g NESTLÉ PLAISTOWE 70% Cocoa Dark Chocolate Couverture
• 150g NESTLÉ Docello® Chocettes Dark Compound Chocolate
• 230g Butter
• 200g Eggs
• 225g Plain Flour
• 2g Baking Powder
• 75g Walnuts
• 375g Sugar
Method
1. Melt butter & NESTLÉ PLAISTOWE 70% Cocoa Dark Chocolate Couverture together in a bowl over a water bath.
2. In a separate bowl, whip sugar and eggs together until aerated and creamy.
3. Add melted chocolate mix to sugar & eggs & mix until combined.
4. Sieve the flour & baking powder adding it to the mix, blend evenly.
5. Fold through NESTLÉ Docello® Chocettes Dark Compound Chocolate & walnuts.
6. Pipe into RB Baked 56mm Chocolate Shortbread Shells.
7. Sprinkle the top with NESTLÉ Docello® Chocettes Dark Compound Chocolate & walnuts.
8. Bake & 160°C for 10-12mins, allow to cool, then garnish with a rosette of chocolate mousse & a white chocolate garnish.
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