Chocolate Viennese biscuits sandwiched with chocolate Ganache

This week we have these pretty little Viennese Biscuits sandwiched with a luscious chocolate Ganache.
They sit there all dainty and innocent but making them to begin with was infuriating! I used Jo Wheatley's Melting Mousse Moments  for this recipe, I didn't fancy the raw egg in her Choc mousse filling so I opted for a safe yummy Ganache instead.

So what was hard about making these pretty little things? Well as all they contain is dry ingredients so combining them was beyond frustrating. The mixture nearly got stuck in my electric mixer- I thought it was gonna break! So after that I turned to a trusty wooden spoon, but the mixture was so stiff  it wouldn't reach the mixture at the bottom of the bowl and to top it of the bowl kept trying to run away from me. It was a pain in the butt! Got me well and truly annoyed so i chucked it in the fridge and left it till the morning when I was seeing something other than the colour red.

So, the next morning brought round 2  with the mixture, as there was no pointing even contemplating trying to pipe them on to the baking tray as you normally would I decided to roll and cut them like your average biscuit. They took about 12-15 minutes in my oven I took them out when  the tops were firm to touch but still had a bit of a give. Let them cool before moving them they are delicate little things.

Right, having baked them all I was on much better terms with these biscuits. Once assembled I tasted..... they were seriously  delicious! Lovely and crumbly not too buttery which is something I  found last time I made Viennese bics. Seriously chocolaty,which was beautifully complemented by the fluffy light chocolaty Ganache filling. Once you bit in to it you got intense crumbly chocolaty biscuits followed by lovely sweet fluffy Ganache YUM! They were truly forgiven!!!

I was really happy with these and think I will like to try more biscuits filled with yummy things, especially as I  think I'm getting the hang of not over baking a biscuit. Gone are the days I would wait till they were really coloured to take them out which meant when I got round to tasting they were seriously hard. I'm thinking something with lemon curd maybe......
Have you guys made any yummy biscuits with an even yummier fillings lately? Any suggestions on what should next fill my biscuit tin?