Ingredients
Biscuit
Ganache
Filling
Instructions
Step 1
Bake your favorite chocolate biscuit or use a tried and true recipe. Allow the biscuit to cool completely.
Once cooled, crumble the biscuit into fine crumbs using a blender or food processor.
Step 2
Combine the heavy cream and dark chocolate in a saucepan. Heat the cream until it is almost boiling, but do not let it boil.
Pour the hot cream over the chocolate and let it sit for 2-3 minutes. Using an immersion blender, blend until smooth. Refrigerate overnight.
Step 3
Do not use raw berries. Instead, cook a simple cherry confit. Combine the cherries, sugar, and cornstarch in a saucepan.
Bring the mixture to a steady boil while stirring continuously. Soak the gelatin in water until it blooms. Add the gelatin to the hot confit mixture, stir until dissolved, and then pour into a mold to freeze.
Step 4
Mix 2 parts of the biscuit crumbs with 1 part of the ganache. Optionally, you can add zest, nuts, alcohol, or ground coffee to the mixture.
Knead the mixture by hand or using a stand mixer's paddle attachment until it forms a homogenous mass.
Step 5
By hand, roll the mixture into small potato-shaped pastries. Chill in the refrigerator for 2-3 hours.
After cooling, allow the pastries to come to room temperature before glazing. The pastries need to be at room temperature for the best results with chocolate glazing (using chocolate with a flow of at least 3 drops, preferably 4).
Servings
Serve your Chocolate Potato Pastry with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence. For a fancier presentation, drizzle some melted chocolate or caramel sauce on top. π«π¨
Pair it with a hot cup of coffee, tea, or even a glass of milk to balance out the rich flavors of the pastry. βπ΅π₯
If you're hosting a party, consider rolling the pastries in various toppings like crushed nuts, cocoa powder, or even colorful sprinkles to bring a fun and festive element to your dessert table. πβ¨
Finally, you can turn these treats into a delightful gift! Arrange them neatly in a decorative box, and you've got a homemade present that anyone would be thrilled to receive. ππ
Equipment
Use a blender to crumb the chocolate sponge more efficiently. This ensures you get a uniform texture for the pastry.
A hand blender helps create a smooth, lump-free ganache. It's also perfect for mixing small quantities.
Essential for heating the cream and simmering the cherry filling. Always opt for a heavy-bottomed pan to avoid burning.
If you have a mixer with a K-attachment, use it to combine the ganache and sponge crumbs quickly and evenly.
Freezing the cherry filling makes it easier to handle and insert into the pastries. Ensure your freezer is set to a low enough temperature for quick freezing.
Chilling the pastries before glazing helps them hold their shape. Make sure your fridge has enough space for the tray.
Variations
Gluten-Free Version: To make this recipe gluten-free, simply use a gluten-free chocolate sponge cake. Ensure all other ingredients are certified gluten-free.
Vegan Version: Substitute heavy cream with full-fat coconut cream and use dark chocolate that's dairy-free. For the cherry filling, replace gelatin with agar-agar. Make sure all other ingredients are plant-based. π₯₯π«
Faq
- Can I use a different type of chocolate?
Yes, you can use milk or white chocolate, but it will change the flavor and texture of the ganache. Dark chocolate is recommended for the best results.
- Do I really need to freeze the cherry filling?
Yes, freezing the cherry filling makes it easier to cut and place inside the pastries, giving you a smooth, mess-free assembly.
- Can I prepare the pastries in advance?
Sure, you can make the pastries a day ahead and store them in the fridge. Glaze them right before serving for the best texture.
- What if I don't have a K-attachment for my mixer?
No worries! You can mix the ganache and sponge crumbs by hand. It might take a bit longer, but you'll achieve a similar result.
- How can I prevent the chocolate coating from cracking?
Ensure the pastries are at room temperature before glazing. If they're too cold, the chocolate will crack upon contact.
- Can I add other flavors to the ganache?
Absolutely! You can add a touch of vanilla extract, a splash of rum, or even some orange zest to create different flavor profiles.