Dark Chocolate and Raspberry Mini Bites
Prep time
15 min
Cook time
13 min
Serves
48
Nutritional information per serving
Weight
48
g
INGREDIENTS
INGREDIENTS FOR
48 SERVINGS
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METHOD
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preheat oven to 200°c/180°c fan forced. grease two x 24 hole (1 tablespoon/20ml) mini muffin pans.
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using an electric mixer, whisk eggs and sugar for 5 minutes or until mixture is thick and has tripled in volume. sift flour and plaistowe dutch processed cocoa over egg mixture, add butter and gently fold through.
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evenly divide mixture among muffin pans; carefully press a raspberry halve into each hole. bake for 10 minutes or until cakes are firm to touch. cool. remove from pan.
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place plaistowe premium dark chocolate and cream in a microwave-safe bowl. microwave on medium (50%) for 3 minutes, stirring every 30 seconds until smooth. stand at room temperature until thickened. place in a piping bag using a plain round nozzle; pipe a small amount of ganache on top, top with extra raspberries.
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