A year and a half ago, I posted a recipe for jam thumbprints on my blog. At the time, I lamented the world’s chronic underuse of jam and told the world I wanted to lead a jammy revolution. And then I made the same recipe but completely left out the jam, going instead for a rich, dark chocolate ganache.
What can I say? I’m a hypocrite.
The biscuits on these are short and crumbly, but the chocolate is rich and lush. Bear in mind that children might not like these if you use too dark a chocolate, as it’ll be very bitter. But choco-loving adults will adore them. I promise.
For the biscuits
- 130g of soft butter
- 100g of golden caster sugar
- 1 teaspoon of vanilla essence
- 1 large egg
- 200g of plain flour
For the filling
- 100g dark chocolate, chopped into small pieces
- 100ml of double cream
- 50g of white chocolate
- Preheat the oven to 180°c and line two large baking trays with baking parchment
- Put the butter and sugar into a bowl and beat together until fluffy and creamy. Then add the egg and vanilla essence, beating well until the mix is smooth and lump-free. Add the flour and stir to make a wet dough
- Dust your hands in flour. Pinch off pieces of dough between two fingers and a thumb. Roll between your palms until you have a ball of dough. Place this on the baking tray. Repeat with the rest of the the dough, dusting your hands with flour when needed and spacing the balls out well
- Dust your thumb with flour and press hard in the centre of one of the dough balls, leaving a thumbprint. Repeat with the other dough balls, dusting your thumb as needed, until the whole batch has a thumbprint
- Bake for around 15 minutes. Remove and leave to cool.
- As soon as you remove the biscuits from the oven, make the ganache. Warm the cream in a pan until it’s finger-hot, then pour it over the dark chocolate. Leave for 5-10 minutes until the chocolate has fully melted before whisking briskly to create a thick, glossy ganache
- When the biscuits have cooled, pipe the ganache (or spoon it in if you don’t have a piping bag) to the thumbprint of each biscuit
- Melt the white chocolate and drizzle it over the top of the biscuits