Double Chocolate Melting Moments

Double Chocolate Melting Moments

 

Soft chocolate biscuits sandwiched together with a creamy chocolate filling. They are very light and really do melt in the mouth.

 

Double Chocolate Melting Moments
Prepares: 16 filled biscuits
 
  • Preparation time: 30 minutes
  • Cooking time: 12–14 minutes

  • Ingredients
  • For the biscuit
  • 170g (6 oz) butter, softened (¾ cup, or 1½ sticks)
  • 55g (2 oz) caster sugar/white sugar (¼ cup + ½ tbsp)
  • 1 tsp vanilla extract
  • 140g (5 oz) self-raising/self-rising flour (1 cup)
  • 28g (1 oz) cocoa powder (¼ cup)

  • For the filling
  • 85g (3 oz) butter, softened (⅜ cup, or ¾ stick)
  • 115g (4 oz) icing sugar/powdered sugar (1 cup)
  • 28g (1 oz) cocoa powder (¼ cup)
  • 1 tsp vanilla extract

  • Equipment
  • 2 large baking sheets
  • large piping bag fitted with a fluted nozzle


  1. Method
  2. For the biscuit
  3. Preheat the oven to 180°C (350°F) (gas 4)

  4. Take two pieces of baking parchment and cut to fit the baking sheets. Mark one side of each piece of parchment with sixteen 4.5cm (1.75 in) lines, spaced evenly apart. (This will give a good guide when piping the biscuit mixture.)

  5. Place the butter, sugar and vanilla extract in a bowl and beat until light and fluffy.

  6. Then sift the flour and cocoa powder into the bowl and fold in until completely combined.

  7. Dab a small amount of mixture on each corner of the baking sheets and place the baking parchment to fit making sure the marked side is facing down on the sheets. Spoon the biscuit mixture into the piping bag fitted with a fluted nozzle and pipe 32 lengths as marked on the pieces of baking parchment.

  8. Bake for 12–14 minutes until they are just starting to become darker around the edges. Remove from the oven and leave to become cold on the baking sheets, then remove with a palette knife to a cooling rack.

  9. For the filling
  10. While the biscuits are cooling make the filling.

  11. Place the butter in a mixing bowl and sift in the icing sugar and cocoa powder. Add the vanilla extract and 1 teaspoon of cold water, then beat until it is smooth and creamy.

  12. Turn 16 of the biscuits over and using a teaspoon divide the filling between them. (This way it is easier to see if the mixture is evenly divided before spreading.) Then using a small palette knife, carefully spread the filling over the biscuits. Now sandwich together with the remaining halves.

 

Coffee Meringues

Coffee Meringues

 

Very simple coffee flavoured meringues that just melt in the mouth. Sandwiched with whipped cream and dusted with cocoa powder. They are very light.

 

Coffee Meringues
Prepares: 10 meringues
 
  • Preparation time: 15 minutes
  • Cooking time: 1 hour 15 minutes

  • Ingredients
  • For the meringues
  • 3 egg whites, large (U.K.)/extra large (N.A.)
  • 170g/6 oz caster sugar/fine white sugar
  • 2 tsp coffee essence

  • For the filling
  • 300ml/10 fl oz double cream/whipping cream
  • 1 level tsp cocoa powder

  • Equipment
  • A piping bag fitted with a medium sized nozzle


  1. Method
  2. For the meringues
  3. Preheat oven to cool, 140°C/275°F/gas mark 1.

  4. Whisk the egg whites until they are just stiff. Gradually whisk in the sugar a spoonful at a time, whisking well between each addition. Add the coffee essence until well incorporated. The meringue should now be stiff and glossy.

  5. Line two baking sheets with baking paper. Dabbing a little meringue on each corner of the baking sheets first will keep the linings in place.

  6. Spoon the meringue into the piping bag and pipe 20 swirls of meringue on the paper. Bake in the centre of the oven for 1 hour 15 minutes until the meringues are dry. Allow to cool, then remove from the paper.

  7. For the filling
  8. Whip the cream until it forms a soft peak and use it to sandwich the meringues together in pairs.

  9. To serve
  10. Sift lightly with cocoa powder using a small sieve.