The Rocher by Reynold Poernomo
Preparation time is 25minutes
Cook time is 25minutes
Total time is 50minutes
Serve is for 25 people
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Difficulty level: 3 out of 4
10 Ingredients
Number of servings
25
- ferrero rocher (for garnishes)
- 350grams butter, 50g for ganache, 300g for cupcake
- 40grams glucose (for ganache)
- 800grams dark chocolate, 400g for ganache, 400g for cupcake
- 400grams cream (for ganache)
- 20grams cocoa powder (for ganache)
- 75grams almond meal (for ganache)
- 10 eggs, separate egg yolks from egg whites
- 225grams sugar (for cupcake)
- cachous (to garnish)
Method
Step 1 of 7
Cupcake: Preheat the oven to 160°C.
Step 2 of 7
Melt the butter and chocolate in the microwave. Once the chocolate is melted whisk in the egg yolks.
Step 3 of 7
Meanwhile, whisk the egg whites to medium peaks and set aside.
Step 4 of 7
Sift the dry ingredients in a mixing bowl and fold into the chocolate mixture. Once combined fold in the egg whites until glossy.
Step 5 of 7
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.
Step 6 of 7
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.
Step 7 of 7
Transfer the mixture to a container to set. Once set, place the ganache into a piping bag fitted with a star nozzle.
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