Ruby Chocolate Viennese Whirls

Instructions

1. 1

   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.

   Tip: Use a parchment-lined baking sheet to prevent the pastries from sticking.

2. 2

   In a medium bowl, whisk together the flour, confectioner's sugar, and cocoa powder.

   Tip: Sift the dry ingredients to ensure they are well combined.

3. 3

   In a large mixing bowl, cream the butter and granulated sugar until light and fluffy.

   Tip: Use an electric mixer for this step to ensure the mixture is well combined.

4. 4

   Add the eggs one at a time, mixing well after each addition.

   Tip: Make sure to scrape down the sides of the bowl after each addition to prevent the eggs from getting stuck.

5. 5

   In a separate bowl, whisk together the ruby chocolate, heavy cream, and salt.

   Tip: Use a whisk to ensure the chocolate is fully incorporated into the cream.

6. 6

   Gradually add the dry ingredients to the chocolate mixture and mix until a dough forms.

   Tip: Make sure to mix the dough until it is smooth and well combined.

7. 7

   Divide the dough into 6 equal pieces and roll each piece into a ball.

   Tip: Use a rolling pin to flatten the dough balls slightly into a disk shape.

8. 8

   Place the dough disks on the prepared baking sheet and bake for 15-20 minutes, or until the edges are lightly golden.

   Tip: Use a toothpick to check if the edges are done, if not bake for an additional 2-3 minutes.

9. 9

   Allow the pastries to cool completely on a wire rack.

   Tip: Use a wire rack to help the pastries cool evenly.

10. 10

    To make the ganache, melt the unsalted butter and ruby chocolate chips in a double boiler.

    Tip: Use a double boiler to ensure the chocolate is melted evenly.

11. 11

    Once the ganache is smooth, remove it from the heat and allow it to cool slightly.

    Tip: Use a spatula to scrape the ganache off the sides of the bowl.

12. 12

    To assemble the whirls, place a dollop of ruby chocolate cream on the bottom of one pastry and top with a swirl of ganache.

    Tip: Use a spatula to create a smooth swirl of ganache on top of the pastry.

13. 13

    Repeat the process with the remaining pastries and cream.

    Tip: Make sure to refrigerate the whirls for at least 30 minutes to allow the flavors to set.

14. 14

    Serve the Ruby Chocolate Viennese Whirls chilled, garnished with additional ruby chocolate chips if desired.

    Tip: Use a sharp knife to slice the whirls if desired, to prevent the chocolate from melting.