All-chocolate ravioli with a melting center
Difficulty level: easy
Servings 10 ravioli
Ingredients
For the dough
- 230 g flour
- 40 g sugar
- 40 g butter soft
- 2 eggs
- 1 c. coffee yeast chemical
- 3 c. tbsp cocoa bitter powder
- 1 pinch salt
For the ganache
- 250 g chocolate white
- 250 g of cream liquid 30%
- 1 c. tsp vanilla liquid
- Sugar ice
- A few zest orange candied
For the whipped cream
- 150 ml of cream 30% liquid
- 40 g sugar ice
Instructions
White chocolate ganache
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The day before, heat the liquid cream in a saucepan until it begins to bubble.
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Turn off the heat, add the white chocolate and mix well. Add the liquid vanilla, mix again.
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Cover with film and refrigerate until the next day.
Dough
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Work the butter, salt, sugar and eggs in a salad bowl. Mix the flour with the yeast and the chocolate powder, then add to the first preparation. Mix until you get a ball of dough.
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Flatten it slightly, wrap it in cling film and let it rest in the refrigerator for 1 hour.
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Roll out the dough to approximately 2 mm thickness. Using a round cookie cutter, cut out circles approximately 7 cm in diameter.
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Place a teaspoon of ganache in the center, then close the ravioli in a half-moon shape, pressing the edges well to prevent the filling from escaping during cooking. Seal the edges using a fork.
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Place the ravioli on a baking tray lined with parchment paper and cook at 180°C for 15 to 20 minutes, until they are golden brown.
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For the whipped cream, place the bowl and the mixer whisk in the freezer for 10 minutes before assembling the whipped cream. Whip the liquid cream with the icing sugar for about 5 minutes, until you obtain a firm whipped cream.
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Let the ravioli cool, then serve with a veil of icing sugar, candied orange zest and whipped cream.
Even more deliciousness?
Drizzle the ravioli with a drizzle of custard or melted dark chocolate.
© Anne Kerouédan for Cniel
