Country Style: Chocolate Melting Moments
March 22, 2011 § 8 Comments
A few weeks ago the delicious Brydie over at CityHippyFarmGirl pondered about what songs to make cupcakes too? Well lately I’ve been listening to a lot of country music, it’s my guilty pleasure, and there’s something to do with a tune about a dog, a woman and a pickup that makes me want to bake.
I first made these biscuits when the A Team came over for dinner. I wanted something light and chocolate based so I fiddled around with a melting moment recipe and excavated the pantry until I found three types of chocolate: dark, white and cocoa. For a dessert served with ice cream they were good, but I felt they were too chalky and dry to live in the biscuit jar for random sweet-time-snacks.
So today was back to the drawing-board with the support of Kenny Chesney and Carrie Underwood.
‘Cause I got friends in low places,
Where the Whiskey drowns,
And the Beer chases my blues away,
But I’ll be okay,
Now I’m not big on social graces,
Think I’ll slip on down to the oasis,
Oh I got friends,
In low places.
Chocolate Melting Moments with White Chocolate Cream Filling
125g (4oz) unsalted butter, softened
1/2c icing sugar
1tsp vanilla extract
3/4c plain flour
1/4c rice flour
1/4c (unsweetened) cocoa powder
1/2c ground almonds
100g (2/3c) dark chocolate, chopped
20g (3/4oz) unsalted butter, softened
1 tbl coffee liqueur, Baileys, whiskey etc.
White Chocolate Cream
75g unsalted butter, softened
1/2 cup icing sugar
50g white chocolate, melted
1/2 tsp vanilla extract
Preheat oven to 170C/325F. Line two baking trays with baking paper.
Cream butter, sugar and vanilla in a medium sized bowl. Sift in flours, cocoa and almonds and stir with a wooden spoon to form a soft dough.
Shape teaspoons of the dough into balls, place on the prepared trays 1.5 inches apart and flatten slightly. Bake for 10 minutes. Allow to cool on tray for a few minutes before transferring to a wire rack to cool completely.
Chocolate Spread: Place the chocolate in a heatproof bowl over a saucepan of simmering water, make sure the bowl doesn’t touch the water. Stir until chocolate has melted. Remove from the heat and place in a clean bowl. Allow to cool for a few minutes and then add butter and liquer. Stir and spread immediately.
White Chocolate Cream: Cream the butter, icing sugar and vanilla until light and fluffy. Stir through melted chocolate with a butter knife.
Spread one biscuit base with chocolate and white chocolate cream, top with a second biscuit. Grate extra dark or white chocolate over biscuits before serving.