Fiamme di Cioccolato

Fiamme di Cioccolato

Fiamme di Cioccolato - whipped chocolate ganache piped on shortbread discs in a “flame like shape” and covered in chocolate.

Course Dessert
Cuisine Italian
Prep Time 1 hour 30 minutes
Cook Time 15 minutes
Total Time 1 hour 45 minutes
Servings 20
Author Manuela Zangara


  • ½ dose of my shortbread recipe
  • 200 ml – ¾ cup + 2 tbsp heavy cream
  • 200 gms + 200 gms dark chocolate – 1 1/3 cup + 1 1/3 cup chopped and divided


  1. Make ½ dose of my shortbread dough as per this recipe.
  2. Roll out the dough into a 0.5 cm – ¼ inch thick sheet. Cut into 4 cm rounds using a lightly floured cookie cutter.
  3. Place the cookies on a tray lined with baking paper and place in the fridge for 15 minutes (this will help the cookies retain their shape when baked).
  4. Bake in a preheated oven at 170°C – 340°F on the middle rack for 13 to 15 minutes. The cookies should remain pale.
  5. Transfer them to a wire rack to cool completely.
  6. Heat the cream in a saucepan until almost boiling. Put the fire off and add half of the chocolate to it. Leave it, without mixing, for 5 to 10 minutes. Then put it in the fridge for 30 minutes.
  7. Then whip the cold mixture with an electric whisk until light and fluffy.
  8. Pipe the whipped ganache on top of the shortbread discs with a star tip so that it resembles a flame (I used a 1M Wilton tip). Put them back in the fridge for at least 30 minutes or until hard.
  9. Melt the remaining chocolate and dip the Fiamme into it.
  10. Let them harden well before serving.