Cheerful & Sweet Ganache Cups

I had the idea for these little ganache-filled cups in my mind for quite some time before I got to actually making them.

They are cheerful and tasty, and make a great addition as a dessert on any menu, or as a snack for afternoon tea!

 

Ingredients

• One pack Filo pastry
• 100ml Double cream
• 200g dark chocolate
• One small Handful hazelnuts
• One teaspoon Yuzu juice
• 200g white chocolate
• Red food colouring
• Handful Dried apricots
• Tablespoon unsalted butter
• Two tablespoons olive oil
• One tablespoon honey

Specific equipment

• A muffin tray
• 3 Piping bags
• A toothpick

Preparation steps

Pre-Heat the oven to 170 degrees

Toppings:

1. Chop the apricots in small pieces
2. Chop a small portion of the hazelnuts roughly with a knife
3. Blitz the remaining hazelnuts with a blender into small chunks, almost a powder

Filo pastry:

1. Chop the filo pastry into same size squares
2. Make piles of three filo squares each
3. Melt the butter and spread some butter in between each square
4. Form the piles of three squares into little containers, making sure there is no leakage point
5. Pop in the oven for 15 mins, or till the pastry is cooked and has browned
6. Then take out of the oven and leave to cool entirely

Cooking steps

White ganache:

1. Place white chocolate in a bowl
2. Heat double cream till simmering
3. Pour cream on top of white chocolate and stir till chocolate is fully melted
4. Add yuzu juice and stir
5. Place two tablespoons ganache in a separate bowl, and mix with two drops red food colouring.
6. Leave each set of ganache aside to rest and set

 

Dark chocolate ganache:

1. Set a Bain Marie for the dark chocolate
2. When the chocolate is melted add the olive oil and the honey and stir well
3. Leave aside to rest

Assembly steps

Prepare your equipment:

1. Place two tablespoons of the dark ganache in a bowl
2. Place the white ganache, the red coloured white ganache and the remainder of the dark ganache in three separate piping bags

In half of the filo cups:

1. Place some chopped apricots at the bottom of each cup
2. Cover with white ganache till the cup is full
3. Pipe parallel lines of red colour ganache on top
4. Use a toothpick to draw a feathery pattern

In the other half of the cups:

1. Dip the filo cup edges in dark ganache and dip into the blitzed hazelnuts
2. Fill the cup with dark chocolate ganache

Leave all cups to rest in the fridge until the ganaches are set.

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