Chocolate Viennese Whirls

Chocolate Viennese Whirls - When I discovered that they were baking Viennese Whirls on The Great British Bake Off this week I knew I had to give them a go. Of course I had to bake a chocolate version! Deliciously buttery and light biscuits sandwiched together with a rich dark chocolate ganache, how could I not bake them?!

I made sure my butter was very soft indeed so that the mixture was easy to pipe, and that I used a fairly big nozzle. I probably should have put the piped biscuits into the fridge for half an hour or so to ensure the piped biscuits looked more professional, but I'm not that bothered and they tasted totally scrumptious, so why faff if there's no need. I can just see the look of dismay on Paul and Mary's faces.

This batch of Chocolate Viennese Whirls cost £3.66 to make, or approximately 30p per Whirl.  Cost breakdown, exclusive of energy costs, is as follows: £1.02 butter, 25p icing sugar, 13p free range egg, 40p cocoa powder, 11p plain flour, 90p chocolate, 85p double cream.  You could serve the Whirls as plain biscuits and not sandwich them together with ganache, in which case the batch would cost £1.91 or 8p per biscuit for 24 biscuits.

Chocolate Viennese Whirls

300g very soft, but not melted, unsalted butter
1 cup icing sugar
1/2 cup cocoa powder
1 free range egg
2 1/2 cups plain flour

Chocolate Ganache
300ml double cream
400g dark chocolate, finely chopped

Beat the butter and icing sugar together until pale and flufffy, I used hand held electric beaters.  Carefully beat in the cocoa powder then the egg.  Mix in the flour by hand, using a wooden spoon, until completely combined  

Preheat your oven to 180C/160C Fan/Gas Mark 4/350F.  Line two baking trays with non-stick baking paper.  Put the biscuit mixture into a large piping bag fitted with a large star nozzle.  Pipe biscuits about 2 inches in diameter onto lined baking trays, allowing a little room for the biscuits to spread.

Bake in the preheated oven for 12 - 15 minutes.  Leave to cool on the trays for at least 5 minutes before transferring to a wire rack to cool completely.

To make the ganache

Heat the cream until almost boiling then add the chopped chocoalte.  Stir until completely combined.  Leave to cool until mixture reaches spreading consistency.  

Spread a the underside of a biscuit with a generous amount of chocolate ganache then place another biscuit on top. I managed to get 12 biscuit sandwiches from this recipe.  

I'm entering my Whirls into The Great Bloggers Bake Off, hosted by Jenny at Mummy Mishaps.

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