Chocolate Viennese Whirls

1. Line a large tray with baking paper and preheat your oven to 180°C (or 160°C for fan ovens).
2. Place the margarine, icing sugar and vanilla extract into a large bowl then mix well until smooth.
3. Sift the flour and cocoa powder into the bowl, add the milk then mix well to make a soft but thick paste. Transfer the mixture into a strong piping bag fitted with a large star nozzle.
4. Pipe 2-inch swirls onto your lined tray, leaving a small space in between each one. You should end up with 18-20 swirls.
5. Bake the biscuits for 10-12 minutes until firm to the touch. Let them cool on the tray for 5 minutes then carefully transfer them to a wire rack. Let them cool completely.

Ganache:

1. Place the chopped chocolate into a bowl. Heat the cream in a saucepan until it's just starting to bubble at the edges then pour it over the chopped chocolate. Let it sit for 5 minutes then gently mix until smooth.
2. Let the ganache cool to room temperature for 1 hour (do not refrigerate it) then use an electric whisk to whisk it up until thick and fluffy.
3. Pipe or spoon the ganache onto half of the Viennese whirls and top with the other half to make 9-10 sandwiched whirls.
4. Top with a dusting of icing sugar then enjoy!