The Rocher by Reynold Poernomo

Cupcake: Preheat the oven to 160°C.

Melt the butter and chocolate in the microwave. Once the chocolate is melted whisk in the egg yolks.

Meanwhile, whisk the egg whites to medium peaks and set aside.

Sift the dry ingredients in a mixing bowl and fold into the chocolate mixture. Once combined fold in the egg whites until glossy.

Line a cupcake tray with gold cupcake cups and fill 2/3 of each cup with the mixture. Bake for 14–16 minutes or until cooked in the middle (check with skewer). Allow to cool and remove from the tray.

Once cool, pipe a swirl of ganache in the middle of each cupcake and place a Ferrero Rocher on top and decorate with gold pearls. Step 2: Ganache. 1. Bring the cream and glucose to a simmer in a saucepan. Once hot, pour over the dark chocolate and whisk to combine. Add in the butter and mix until glossy.

Transfer the mixture to a container to set. Once set, place the ganache into a piping bag fitted with a star nozzle.