Dark and white chocolate flowers

Dark and white chocolate flowers 1

These dark and white chocolate flowers are really easy to make and yet look great with their black (the biscuit) and white (the ganache) contrast. I’ve shaped them as flowers just because I used the cookie cutters I have. But any shape will do of course. If you’re a bit cheesy like me, you can use star-shaped or heart-shaped cutters. But for the tough people out there, why not shaping them as sharks or bears….grrrrrrrrrrrrrr!

Dark and white chocolate flowers 2

Dark and white chocolate flowers 3

Dark and white chocolate flowers 4

To make 12 dark and white chocolate flowers, you need:

Dark and white chocolate flowers


  • 300 g plain flour
  • 25 g cocoa powder
  • 120 g icing sugar 
  • 200 g butter
  • 1 tsp vanilla extract
  • 1 egg
  • 200 g white chocolate
  • 100 ml single cream


  1. In a bowl, beat the butter until soft then add the icing sugar, vanilla extract and a pinch of salt. Add the egg and whisk until smooth. Sieve together the flour and cocoa powder and add to the mixture. Once well combined, cover the dough with cling film and leave to rest for at least two hours in the fridge.
  2. Preheat the oven to 150°C. Roll out your dough and cut out 24 shapes, or more, with a 6 cm-diameter cookie cutter. With another 3 cm-cookie cutter, remove the centre of half the shapes. Bake your shapes on  a baking tray lined with baking sheet for 15 minutes. Leave to cool.
  3. To make the white chocolate ganache, melt the white chocolate in a bowl placed over a small saucepan of simmering water. Separately, boil the cream and add to the white chocolate until you get a smooth mixture. Leave to set in the fridge.
  4. On each full biscuit, place one teaspoon of ganache and cover with a hollowed biscuit. Et voila!


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