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Author Notes: Chocolate explosion with a smooth mocha ganache for the serious chocoholic! Originally inspired by a Pierre Herme piped cookie recipe, it morphed over time into a moist-ish cookie sandwich radiating a rich chocolate flavor. The recipe here is for an unadorned pure chocolate cookie with a chocolate mocha ganache that incorporates strained apricot preserves to set up the ganache more firmly. I strongly recommend weighing the ingredients, especially the flour and cacao powder; and for the best chocolate cookie flavor and color use Valrhona dutched cacao powder. To un-mocha the ganache, just eliminate the coffee and add 2 oz sugar and 1 T butter to the ganache recipe. Another great variation is to add ½ teaspoon toasted ancho chile powder and 1/8 teaspoon of freshly ground cardamom to the base cookie for a fabulous spiced chocolate cookie truffle. But when I’m looking for a major chocolate “O”, I just go for Valrhona, straight up.
Serves 20 sandwich cookies
Chocolate Truffle Cookie
- 9 ounces unsalted butter, very soft
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- 2.8 ounces confectioners sugar, sifted
- 4 1/2 teaspoons light brown sugar
- 1.5 ounces cacao powder (Valrhona dutched cacao powder is best!)
- 3 tablespoons egg whites, lightly whipped
- 8 ounces all-purpose flour
- Preheat oven to 350F. Line baking sheet with parchment paper or a silpat. Fit a pastry bag with a tip for the shape you wish to pipe.
- Beat the softened butter with a paddle attachment until light and creamy (about 2 -3 minutes).
- Add the vanilla extract and a pinch of salt. When fully incorporated, sift in the sugars and beat again until fully incorporated.
- Add the cocoa powder and egg whites and mix until fully incorporated.
- Sift in the flour in thirds and mix with the paddle attachment on the lowest speed or by hand with a spatula until flour is just incorporated before adding the next 1/3. Do not overmix.
- Spoon ½ cookie dough into a pastry bag and pipe cookies onto the parchment paper or silpat.
- Bake for 8 minutes or until just starting to set up. Do not cook until they become hard or browned. Cool on a cooling rack. For larger cookies, you may want to let them cool on the cookie sheet for 1 minute before removing to a cooking rack.
Chocolate Mocha Ganache
- 2 ounces strained apricot preserves
- 4 ounces heavy cream
- 1 tablespoon instant coffee
- 5.5 ounces semi-sweet chocolate pieces (Guittard or Ghiradelli work great)
- Grind the chocolate pieces in a food processor to enable an even melting of the chocolate when it's added to the cream.
- Melt the apricot strained preserves in a pot over medium-low heat. Add the cream and whish until the apricot is fully incorporated into cream. Bring to a boil, remove from the heat and add the coffee granultes. Whisk until coffee is completely dissolved into the cream mixture. Whisk the chocolate into the hot mixture until the chocolate is completely absorbed and the granache is smooth. Chill slightly for about 20 minutes.
- When the granache is set up, spoon the granache into a plastic ziplok baggie and snip one of the corners. Squeeze the granache out of the corner to apply to a cookie bottom. Place another cookie on top to form a sandwich. Watch them disappear!
- This recipe was entered in the contest for Your Best Chocolate Cookie
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