Rich, chocolatey and moreish, these Chocolate Melting Moments are easy to make. Topped with a thick chocolate ganache and decorated with a variety of toppings such as nuts and glacé cherries. Make a biscuit collection with some Wholemeal Vanilla Shortbread.
Ingredients
This is an overview of the ingredients I used to make this recipe, with possible alternatives and why I may have used them. A complete list of ingredients and full instructions can be found in the Recipe Card below. Or click the 'Jump to Recipe' button at the top of this post.
- Butter - Unsalted at room temperature. Cut into cubes.
- Icing Sugar - sieved. Icing sugar gives a smooth, fine texture to the Melting Moments.
- Cornflour - Cornstarch is fine.
- Cocoa Powder - Sieved
- Flour - Self Raising. Please note this contains a raising agent which helps the Melting Moments rise a little in the bun cases.
- Vanilla Extract - (optional)
- Cream - Single or double cream is fine.
- Chocolate - Dark chocolate will give a rich truffle taste. Chopped into chunks: This will make the chocolate melt quicker when added to the hot cream.
Step by Step Instructions for Making Chocolate Melting Moments.
Make the ganache
Heat the cream to boiling point. Take off the heat and add the chocolate chunks.
Leave the chocolate and cream to infuse before mixing until well combined. Add the Vanilla Extract, if using and mix again. Leave to cool. Do not place the ganache in the fridge or it will set too hard.
Make the Chocolate Melting Moments.
Preheat the oven to 190c/170c fan/gas5. Place 12 paper bun cases into a bun tray.
Beat together the butter and icing sugar until you have a light, creamy texture.
Sift together the cornflour, flour and cocoa powder before adding to the butter mixture. Add the Vanilla extract, if using. Mix until you have a smooth soft dough.
Divide the dough into 12 equal portions and roll into small balls. Transfer the dough into each paper case and press down in the centre to form a hollow in the dough. Use your finger or the end of a wooden spoon.
Bake in the middle of the oven for 15-20 minutes, or until baked.
Remove from the oven and allow to cool completely.
While the melting moments are cooling, make small balls of chocolate truffles with the cold firm chocolate ganache. Place each one in the centre hollow of the Melting Moment and decorate with any of the following.
- Glacé Cherries
- Whole Nut
- Chopped Nuts
Roll the remaining chocolate ganache in Chopped Nuts and serve separately.
Storage
Store it in an airtight container in a cool place.
Tips
- The dough will keep in the fridge for a few days if you want to make Melting Moments later.
- Avoid cooling the Ganache in the fridge, as it will become too firm to handle. If needed, leave it to return to room temperature and give it a gentle mix before using.
Chocolate Melting Moments
Equipment
- 12 holed baking tray
- 12 paper bun cases
Ingredients
Chocolate Ganache
- 100 g single cream
- 130 g dark chocolate Cut into small chunks. This will help the chocolate to melt quicker when you add it to the hot cream.
- 1 teaspoon Vanilla Extract Optional
Make the Melting Moments
- 150 g unsalted butter At room temperature. Cut into cubes.
- 75 g icing sugar sieved
- 25 g cornflour or cornstarch
- 120 g self-raising flour
- 30 g cocoa powder sieved
- 1 teaspoon Vanilla Extract optional
Optional Toppings
- Glacé Cherries
- Chopped Nuts
- Pecan or Walnuts
Instructions
Make the ganache
- Heat the cream 100 g single cream to boiling point. Take off the heat and add the chocolate 130 g dark chocolate . Leave the chocolate and cream to infuse before mixing until well combined. Add the Vanilla Extract 1 teaspoon Vanilla Extract, if using and mix again. Leave to cool. Do not place it in the fridge, or it will set too hard.
Make the Chocolate Melting moments.
- Preheat the oven to 190c/170c fan/gas5. Place 12 paper bun cases into a bun tray.
- Beat together the butter 150 g unsalted butter and icing sugar 75 g icing sugar until you have a light, creamy texture.
- Sift together the cornflour 25 g cornflour, flour 120 g self-raising flour and cocoa powder 30 g cocoa powder before adding to the butter mixture. Add the Vanilla extract 1 teaspoon Vanilla Extract, if using. Mix until you have a smooth soft dough.
- Divide the dough into 12 equal portions and roll into small balls. Transfer the dough into each paper case and press down in the centre to form a hollow in the dough. Use your finger of the end of a wooden spoon.
- Bake in the middle of the oven for 15-20 minutes, or until baked. Remove from the oven and allow to cool completely.
- While the melting moments are cooling, make small balls of chocolate truffles with the cold firm chocolate ganache. Place each one in the centre hollow of the Melting Moment and decorate with any of the following.
- Glacé Cherries
- Whole Nut
- Chopped Nuts
- Roll the remaining chocolate ganache in Chopped Nuts and serve separately.
Notes
- The dough will keep in the fridge for a few days if you want to make Melting Moments later.
- Avoid cooling the Ganache in the fridge, as it will become too firm to handle. If needed, leave it to return to room temperature and give it a gentle mix before using.
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