I just remember making plain melting moments when I was a child growing up in Australia. They really DID melt in your mouth. When making chocolate truffles once, I realised how easy the chocolate filling was to make and so decided to try a variation of th
Place all ingredients except the double cream and dark chocolate into a food processor. Pulse until mixture comes together in a ball.
Roll into a 2cm diameter log. Wrap in plastic wrap and place in the fridge for 30 minutes. Pre-heat oven to 180c/gas mark 4.
Cut biscuit dough into 1cm rounds. Place on tray and gently press down with a fork. Cook in oven at 180°C for 7-8 minutes -watching carefully so they don't burn.
Chocolate filling - Place the chocolate into bowl. Heat the cream bringing just to the boil. When the cream has come to the boil, pour over the chopped chocolate, and whisk until smooth.
When biscuits have cooled, sandwich together with chocolate ganache, dust with cocoa if you wish......delish!
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