Chocolate rosette cookies with cinnamon infused Belgian dark chocolate ganache

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Chocolate rosette cookies sandwiched with cinnamon flavoured ganache
Chocolate rosette cookies sandwiched with cinnamon flavoured ganache
Chocolate rosette cookies with cinnamon flavoured ganache, made with Belgian dark chocolate, is a crowd pleaser dessert. You can make them for kids birthday party or for valentine’s day or for any get together.

Though it looks too pretty but it’s really easy to make. 

This recipe is inspired from the work of renowned chocolatier William Curley.

How to make chocolate rosette cookies with cinnamon infused Belgian dark chocolate ganache

 

 

Chocolate rosette cookies sandwiched with cinnamon flavoured ganache
Chocolate rosette cookies sandwiched with cinnamon flavoured ganache

Preparation time: 15 minutes
Baking time: 20 minutes
Baking equipment used: two baking sheets, 1/2 inch star nozzle and a piping bag
Makes 12 rosettes sandwich

Ingredients :

170 gram Plain flour or maida
10 gram cocoa powder
160 gram unsalted butter, at room temperature and cubed
65 gram icing sugar
30 mililiter milk, at room temperature

for the cinnamon ganache
150 mililiter whipping cream pouring
1/2 inches cinnamon stick
125 gram Belgian dark chocolate chips
12 gram unsalted butter at room temperature

Method :

For the Rosettes :

  • Preheat the oven to 180 degrees C/160 C fan assisted/350 F/gas 4.
  • Shift the flour and cocoa powder into a bowl.
  • Take another bowl and beat butter until soft.
  • Shift the icing sugar and beat together until light and fluffy.lowly add in the milk and then fold in the flour and cocoa powder.
  • Spoon the mixture into a piping bag fitted with 1/2 inch star nozzle.
  • Pipe the dough on two lined trays in circular motion starting from the centre going outwards to make 24 rosettes.
  • Bake in the preheated oven for 20 minutes. Leave to cool.
Chocolate rosettes cookies
Chocolate rosettes cookies

For the ganache :

  • Put the cream and cinnamon stick in a saucepan and bring to the boil.
  • Take off the heat, cover with cling film and leave to infuse for 30 minutes.
  • Put the chocolate chips in a bowl. Heat the cream again till it starts sizzling from the sides and add it to the chocolate.
  • Add butter and leave for 3-4 minutes.
  • Mix with spatula until the mixture is nice and smooth.
  • Leave the ganache to firm then pipe a swirl on the flat side of half of the rosettes (12 rosettes) using the star nozzle.
  • Cover with remaining rosettes keeping their flat side down.
  • Chocolate rosettes with cinnamon ganache is ready to devour.
Pipe the ganache on the rosette
Pipe the ganache on the rosette

Here’s the printable version of the recipe for you all. 

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Chocolate rosettes cookies with cinnamon infused Belgian dark chocolate ganache
 
Prep time
Cook time
Total time
 
Chocolate rosettes cookies sandwiched with cinnamon flavoured ganache, made with Belgian dark chocolate, is a crowd pleaser dessert. You can make them for kids birthday party or for valentine’s day or for any get together. This recipe is inspired from the work of renowned chocolatier William Curley.
Author:
Recipe type: Dessert
Cuisine: French
Serves: 12
Ingredients
  • 170 gram Plain flour or maida
  • 10 gram cocoa-powder
  • 160 gram unsalted butter, at room temperature and cubed
  • 65 gram icing sugar
  • 30 mililiter milk, at room temperature
  • for the cinnamon ganache
  • 150 mililiter whipping cream pouring
  • ½ inches cinnamon stick
  • 125 gram belgian dark chocolate chips
  • 12 gram unsalted butter at room temperature
Instructions
  1. For the Rosettes :
  2. Preheat the oven to 180 degrees C/160 C fan assisted/350 F/gas 4.
  3. Shift the flour and cocoa powder into a bowl.
  4. Take another bowl and beat butter until soft.
  5. Shift the icing sugar and beat together until light and fluffy.lowly add in the milk and then fold in the flour and cocoa powder.
  6. Spoon the mixture into a piping bag fitted with ½ inch star nozzle.
  7. Pipe the dough on two lined trays in circular motion starting from the centre going outwards to make 24 rosettes.
  8. Bake in the preheated oven for 20 minutes. Leave to cool.
  9. For the ganache :
  10. Put the cream and cinnamon stick in a saucepan and bring to the boil.
  11. Take off the heat, cover with cling film and leave to infuse for 30 minutes.
  12. Put the chocolate chips in a bowl. Heat the cream again till it starts sizzling from the sides and add it to the chocolate.
  13. Add butter and leave for 3-4 minutes.
  14. Mix with spatula until the mixture is nice and smooth.
  15. Leave the ganache to firm then pipe a swirl on the flat side of half of the rosettes (12 rosettes) using the star nozzle.
  16. Cover with remaining rosettes keeping their flat side down.
  17. Chocolate rosettes with cinnamon ganache is ready to devour.

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Jayshree

A self-taught baker and an iPhone photographer who believes passion is the necessary ingredient in baking and every step must be savoured and enjoyed! I feel baking is therapeutic and easy. All you have to do is to gather your ingredients, measure them, mix them with a pinch of love and let the magic work!! Thank you for stopping by and going through my work. Let me know how you find them? All inputs and suggestions are highly appreciated. Thanks!

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