Chocolate Viennese Whirls

Delightful chocolate piped biscuits that are perfect for afternoon tea or festive platters, filled with silky ganache.

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Preheat your oven to 190°C (375°F) and line baking sheets with parchment paper.
Cream the softened butter and icing sugar together until light and fluffy.
Sift in the plain flour, cornflour, cocoa powder, and mix until just combined. Adjust with plant milk if needed.
Transfer the dough into a piping bag fitted with a large star nozzle and pipe swirls onto the prepared baking sheets.
Chill the piped dough in the refrigerator for 15 minutes.
Bake in the preheated oven for 15-18 minutes, or until firm but slightly soft in the center.
Allow the biscuits to cool for 5 minutes on the trays before transferring to a wire rack to cool completely.
Make the ganache by heating the double cream until just simmering, pouring it over the chopped dark chocolate, and stirring until smooth.
Pipe or spread ganache onto the underside of half of the biscuits and sandwich with the other halves.
Optionally, dust with icing sugar before serving.

For a dairy-free version, substitute butter with plant-based butter and double cream with coconut cream.