Chocolate Truffle Æbleskiver With Chocolate Glaze

Chocolate Ganache Truffle Filling

• 8 ounces (230 g) chocolate, chips or chopped
• ½ cup (120 ml) heavy cream

Chocolate Glaze

• 1½ cups (180 g) powdered sugar
• ½ cup (20 g) cocoa powder
• 1 to 3 tablespoons water

Æbleskiver

• 1½ cups (210 g) all-purpose flour
• 1 tablespoon baking powder
• 2 tablespoons granulated sugar
• ½ teaspoon salt
• 1½ cups (300 ml) milk
• 1 egg
• 3 tablespoons melted butter + more for the pan
• ½ cup (120 g) Chocolate Ganache Truffle Filling
• Fresh or dried edible flowers, for garnish (optional)

Chocolate Ganache Truffle Filling

Place the chocolate in a heatproof bowl. In a saucepan over medium-low heat, bring the heavy cream to a simmer, stirring occasionally. Remove from the heat, pour the hot cream over the chocolate, and let sit for a few minutes. Stir the mixture until smooth. Refrigerate.

Chocolate Glaze

In a medium bowl, stir together the powdered sugar and cocoa powder. Slowly add the water, 1 tablespoon at a time, and stir until evenly mixed, adding as much water as needed until it reaches a thick but pourable consistency. Set aside.

Æbleskiver

In a large bowl, add the flour, baking powder, granulated sugar, and salt and mix well. Set aside.

In another bowl, lightly mix together the milk, egg, and 3 tablespoons of melted butter with a fork. Pour the mixture over the dry ingredients and stir quickly until just combined. Try not to stir the batter again after this.

Heat the æbleskiver pan over low to medium heat with ½ to 1 teaspoon of butter in each cavity. Once the butter starts to bubble, use an ice cream scoop or a spoon to drop a dollop of batter into each cavity. Spoon 1 to 1. Teaspoons of chocolate ganache on top and push it down lightly. Cover each cavity with more batter. Don’t worry if a bit of filling leaks out.

Cook until a crust forms on the batter. Using a thin wooden skewer to turn the æbleskiver 90°, letting the batter spill over. Turn again in a different direction and then a last time to close up the sphere. Spin the æbleskiver around until evenly golden brown and a toothpick inserted into it comes out mostly clean. Let the æbleskiver cool to room temperature. Place the æbleskiver on a serving platter and pour the slightly cooled chocolate glaze over the tops. Garnish with edible flowers (if using). These can be placed on a table or passed around and eaten out of hand.