Chocolate fudge wheels

Makes 42 Desserts and puddings

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Method

This recipe calls for Dutch process cocoa powder, which has been treated with an alkalising agent to modify its colour and gives it a milder taste compared to natural cocoa. It is readily available in supermarkets. The chocolate used is dark couverture, which can be purchased online.

You will also need a piping bag and sugar thermometer.

To make the chocolate pastry, using an electric mixer with a paddle attachment, cream the butter, icing sugar and cocoa powder on a medium speed. Add the egg yolks, mixing well, then add the salt, flour and baking powder, mixing until the pastry just comes together as a dough. Press it into an even, flat square, wrap it in cling film and place in the fridge for 30-45 minutes.

Preheat the oven to 180C/ 350F/Gas 4 and line an oven tray with a non-stick silicone mat or baking paper. Remove the dough from the fridge and roll out on a lightly floured work surface to a 4mm thickness. Using a 5cm round cutter, cut out discs and place them on the lined tray.

Bake for 5-6 minutes, then remove from the oven and leave to cool to room temperature.

In a plastic bowl in the microwave, melt the dark chocolate to body temperature in 20-30-second bursts on high. Stir vigorously then spread it on to the flat surface of each biscuit. Leave to set.

To make the salted caramel, put the cream and salt in a small saucepan over medium heat and bring to the boil. Set aside.

Put the sugar in a large saucepan and stir gently over medium heat until the sugar fully dissolves and caramelises. Turn off the heat and stop it cooking by immediately pouring the cream over it. Whisk to combine, then add the butter a piece at a time and whisk to incorporate. Pour the caramel into a bowl and place cling film directly on top. Leave to cool at room temperature.

To make the fudge cream, put the chocolate in a bowl. Place the cream, salt and vanilla bean paste in a saucepan over a medium heat and bring to the boil, then pour it over the chocolate and whisk until it is melted to create a ganache. Place cling film directly on top of the ganache and leave to cool.

Once cooled, place the butter in the bowl of an electric mixer with a whisk attachment and mix on high speed. Slowly add the ganache, whisking until it is light and creamy.

To assemble the wheels, put the chocolate fudge cream in a piping bag with a 1cm plain nozzle and pipe a ring of it around the edge of every second biscuit, on top of the dark chocolate, leaving space in the centre.

Place the salted caramel in a piping bag without a nozzle (or use a spoon) and fill the fudge cream-lined biscuits. Immediately place a second biscuit on top, chocolate side down, and gently press together.

To finish, temper the chocolate (see below). Crumple up a piece of baking paper a couple of times then flatten it out. Sieve some cocoa powder on the surface. Place the biscuits on a fork and dip them in the tempered chocolate. Wipe any excess off the base and put them on the cocoa powder-lined baking paper. Leave to set at room temperature for 20-30 minutes.

Tempering: Take the volume of chocolate you’re using and set aside 25 per cent. Put the rest in a plastic bowl, place in the microwave and heat the chocolate on high in 30-second intervals, stirring well in between, until the chocolate is melted and heated to 45C. Add the rest of the chocolate, stirring vigorously until it is all melted. If necessary, lightly heat the chocolate with a hairdryer to melt any remaining solids.

To test if the chocolate has tempered, take a small strip of baking paper and dip it into the chocolate. Tap off the excess to ensure you have a thin layer and let it set at room temperature for 7 minutes (5 minutes for dark chocolate and 10 minutes for white chocolate). If the chocolate doesn’t set, it hasn’t tempered. If it sets but is streaky, it needs more stirring and is very close to being tempered.

If your tempered chocolate starts to set while you’re working, reheat it with a hairdryer and do another test.