Chocolate with mushroom turns out to be a great, though unusual food combination.
Prep: 45 mins
Cook: 30 mins
Wild Mushroom, Fungi, Cep
Ingredients
110g Icing sugar
40g Ground almonds
2 Medium egg whites
40g Caster sugar
100g Dark chocolate
100ml Double cream
1 tsp Truffle oil
Method
Ganache: heat 100ml cream to just below simmer, add 100g finely chopped dark chocolate and 1 tsp truffle oil. Stir until melted. Cool. Macaroons: blend 110g icing sugar and 40g ground almonds to fine powder. Whisk 2 egg whites and 40g caster sugar to stiff peaks. Fold in almond powder in 2 batches until mixture flows like lava. Pipe 1-2 inch circles onto baking parchment, drop tray to release bubbles. Leave 30+ mins until skin forms. Bake at 180C fan for 10-12 mins. Cool, then sandwich pairs with ganache.