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Due To a Rise in Temperature, Couvertures Being Sensitive We Can Only Offer Them at THE CHOCOLATE SHOP at Nariman Point

Chocolate Rosette Cookies

Ingredients for 18 cookies

Chocolate Ganache 3 tbsp @jindalcocoa
Soft butter 4 tbsp
Sifted Icing sugar 3/4 cup
Milk 2 tablespoons
Flour 1 cup
Cornflour 3 tsp

Whisk or beat soft butter until pale.
Sift icing sugar and add to butter. Mix well.
Add tablespoons of milk and beat the mixture until fluffy.
Add ganache and beat again.
Mix all purpose, corn flour and add to the mixture.
Do not beat or whisk just fold in with spatula.
Add batter to piping bag with star nozzle and pipe rosettes.
Refrigerate rosettes for 20 mins.
Preheat oven 10 mins.
Keep the tray inside oven, Bake 160 degrees for 15-20 mins.

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