Method

Biscuits

Preheat the oven to 180 °C

and line a baking tray with baking paper.

Cream together the butter, sugars and honey.

Sift together the flour, cocoa and salt. Add the dry ingredients into the butter mixture and mix well to form a dough.

Wrap the dough in cling wrap and refrigerate for 30 minutes.

Roll the rough out between two sheets of baking paper. Using a round scalloped cutter cut out wafer thin rounds. Place the rounds on the lined baking tray and cook for 8 – 10 minutes. Remove from the oven and allow to cool.

Chocolate Ganache

Chop the chocolate into smaller pieces, or shards (this will allow for even melting). Place the chocolate pieces into a glass bowl.

Heat the cream to just before boiling – either in the microwave or stovetop in a small saucepan over a medium heat.

Pour the heated cream over the chocolate pieces and stir to melt and incorporate. Continue to stir until you have a smooth, glossy consistency.

Allow the ganache to cool and to begin to set. Once it reaches a stage where it is firm enough, use a scoop of ganache to sandwich two cookies together.

Refrigerate for 30 mins.

Store in an airtight container.