ganache in a cup and speculass cookie
Before you start,
Chill the bowl in which you will whip your cream,
As well as the whisks
Of your electric or hand mixer.
Make a ganache :
Melt the chocolate in a bain-marie.
Once the chocolate is liquid and shiny,
Slowly pour the heavy cream.
Using a wooden spoon,
Mix the ingredients rapidly,
Starting from the center of the bowl.
The mixture will thicken and become shiny.
Flavor with the grated Tonka bean -
One pinch, no more!
Add a drop of balsamic vinegar.
Prepare a salted butter caramel .
Prepare an unsweetened whipped cream.
Whip until peaks form at the top of the whisk.
Prepare individual cups, layering:
One tablespoon ganache,
One teaspoon caramel, and
One teaspoon whipped cream.
Top with a light sprinkle of pulverized hazelnuts.
Serve, with a
Speculaas cookie on the side.
- The balance and presentation order are important:
° First, and generously, a good tablespoon of chocolate;
° Then, more lightly, a teaspoon of caramel and,
° Finally, a teaspoon of whipped cream.
- Just dive into the cup and taste all three flavors at once!
- The chocolate must not cook, but rather melt.
That is why I use a bain-marie.
- Don’t have any Tonka bean?
Use cinnamon or green cardamom instead!
- Everything can be prepared ahead of time:
Ganache, caramel and whipped cream.
Keep chilled, separately.
Assemble right before serving.
To reheat ganache,
Place it in a lukewarm oven at 100º C / 200 F, or
Re-heat in a bain-marie over very low heat.
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BASICS
APPETIZERS AND STARTERS
MAIN COURSES
SWEET AND SMOOTH
A word of caution:
a ‘dangerously’ wonderful recipe,
to be served only to “true” connoisseurs!
easy 
You can rarely manage more
than one cup at a time!
This dessert is to be enjoyed
as languorously as a slow dance.
For 6 small coffee cups or “verrines:”
➢ 200 g / 7 oz bitter chocolate at 60%
➢ 200 g / 7 oz heavy cream for the ganache
➢ 200 g / 7 oz heavy cream for the whipped cream
➢ Tonka bean
➢ Balsamic vinegar
➢ Salted butter caramel
➢ Pulverized hazelnuts