Chocolate Ganache Sandwich Cookies

Chocolate Ganache Sandwich Cookies
Print Recipe
Servings Prep Time
30 Cookies 60-70 minutes
Cook Time Passive Time
7-8 minutes per tray 3-24 hours
Servings Prep Time
30 Cookies 60-70 minutes
Cook Time Passive Time
7-8 minutes per tray 3-24 hours
Chocolate Ganache Sandwich Cookies
Print Recipe
Servings Prep Time
30 Cookies 60-70 minutes
Cook Time Passive Time
7-8 minutes per tray 3-24 hours
Servings Prep Time
30 Cookies 60-70 minutes
Cook Time Passive Time
7-8 minutes per tray 3-24 hours
Ingredients
Servings: Cookies
Instructions
  1. Sift together flour, cocoa, baking powder and salt. Set aside.
  2. Using a stand mixer fitted with a paddle attachment or electric mixer beat butter until fluffy.
  3. Add granulated sugar and beat until incorporated. Add egg and vanilla and continue to beat on medium until egg is incorporated and the mixture is fluffy.
  4. Add dry ingredients to butter mixture and blend together until just incorporated.
  5. Divide dough in two, scooping out onto sheets of plastic wrap. Fold over plastic wrap to seal and press each into a 1" flat disk. Refrigerate for at least 2 hours or overnight.
  6. Heat heavy cream and pour over 8 ounces of chopped chocolate and 3 tsp corn syrup. Allow to sit for 5 minutes. Whisk together until smooth and glossy. Cover with plastic wrap directly on chocolate. Allow to sit and set at room temperature (see note), this will take several hours.
  7. Preheat oven to 350℉ and line baking trays with parchment.
  8. Remove dough from fridge and allow to rest at room temperature for about 10 minutes. Flour your work surface and roll out one disk at a time, dusting your work surface underneath and the top of the dough as you roll. Roll out to 1/8" thickness. Cut into desired shapes and place 1" apart on baking trays.
  9. Re-roll remaining dough, dusting with flour as needed. Repeat with the second disk of dough.
  10. Bake cookies for 7-8 minutes, allowing to cool slightly on trays before removing to a cooling rack.
  11. Once completely cooled, spread or pipe 2-3 tsp of ganache onto the bottom of a cookie. Top with another cookie, bottom side down.
  12. Melt 2 ounces of chopped chocolate with 1 tsp corn syrup. Pour into a disposable piping bag cut with a very small hole or use a #4 round tip to drizzle chocolate over the cookie tops.
  13. Store cookies in an airtight container at room temperature for 2 days, in the fridge for 3-4 or the freezer for up to a month.
Recipe Notes

-Ganache takes several hours to cool to room temperature, make first if planning to bake and assemble cookies the same day.

-Allowing ganache to set at room temperature allows it to be more spreadable and pipeable.  If you do chill it, allow it to come to room temperature and beat with 1-2 tbsp of heavy cream for about 30 seconds to soften it enough to pipe.

-I re-rolled the dough 3 times with no ill effect to the final cookie.

-Cookies are slightly crisp but soften when sandwiched together with the ganache.

-The recipe yield will vary with the thickness of your dough, and cookie cutter used.  I yielded 30 sandwiched cookies using a 2" heart shape cutter.

-The cookie wafers can be made in advance and frozen until ready to assemble.

-If you happen to have any ganache left over, chill, roll into small balls and dust with cocoa for a homemade truffle!

Chocolate Coconut Nut Bars

Chocolate Coconut Nut Bars have a chocolate shortbread like base topped with sweet coconut and nuts.
Chocolate Coconut Nut Bars
Print Recipe
A chocolate cookie like bottom topped with sweet and chewy coconut and nuts.
Servings
1 9"x13" pan
Servings
1 9"x13" pan
Chocolate Coconut Nut Bars have a chocolate shortbread like base topped with sweet coconut and nuts.
Chocolate Coconut Nut Bars
Print Recipe
A chocolate cookie like bottom topped with sweet and chewy coconut and nuts.
Servings
1 9"x13" pan
Servings
1 9"x13" pan
Ingredients
Base
Filling
Servings: 9"x13" pan
Instructions
Base
  1. Preheat oven to 350℉. In a food processor bowl pulse together flour, sugar, cocoa powder, espresso powder and salt. Add butter and pulse until butter has broken down into small bits. About 10 seconds. Add cream and pulse until just combined (mixture will seem dry). Spray a 9"x13" pan with non stick spray. Line the bottom and two sides of the pan with parchment (will help to lift out squares). Press mixture evenly into pan and bake in preheated oven for 15 minutes. Remove from oven and sprinkle base with the chocolate chips. Allow to sit for 1-2 minutes then spread melted chips evenly over base. Allow to cool to room temperature.
Filling
  1. In a medium heavy bottom pot combine brown sugar, cream, and corn syrup. Heat over medium high heat until sugar dissolves, stirring often. Continue to cook until mixture reaches 225℉ on a candy thermometer, stirring occasionally, about 10 minutes. Remove from heat and add vanilla, nuts and coconut. Allow to cool to thicken slightly, about 30 minutes.
  2. Pour nut mixture over base and spread evenly. Bake for 30-35 minutes until the entire pan is bubbling. Remove from oven and allow to cool to room temperature. Melt the semi sweet chocolate and drizzle over bars. Allow chocolate to set before cutting. Run a knife along edges to loosen and lift the entire unit out of the pan using the parchment sides. Cut as desired.
Recipe Notes

Toast nuts by placing in a single layer on a baking sheet and baking in a 350℉ oven for about 12 minutes, turning once.

Cherry and Chocolate Semifreddo

Cherry and Chocolate Semifreddo
Cherry and Chocolate Semifreddo
Print Recipe
A cool and creamy dessert loaded with cherries and chocolate!
Servings
10 people
Servings
10 people
Cherry and Chocolate Semifreddo
Cherry and Chocolate Semifreddo
Print Recipe
A cool and creamy dessert loaded with cherries and chocolate!
Servings
10 people
Servings
10 people
Ingredients
Ganache
Semifreddo
Servings: people
Instructions
Ganache
  1. Place chopped chocolate in a small bowl. Heat heavy cream in a small saucepan or microwave until hot. Pour cream over chocolate and let stand 5 minutes. Stir until incorporated and smooth. Stir in corn syrup. Set aside.
Semifreddo
  1. In a medium size bowl whisk together sugar, egg yolks, water and Kirsch. Place bowl over a saucepan of simmering water making sure the bottom of the bowl does not come in contact with the water. Whisk constantly over medium heat until mixture reaches 170℉. Remove from heat and beat with an electric mixer until mixture is cool and thick. Set aside.
  2. Whip heavy cream until soft peaks form, gently fold in sugar&egg mixture until combined. Add cherries and fold gently to combine being careful not to deflate mixture.
  3. Line 10 6 ounce ramekins with plastic wrap and divide mixture evenly between the ramekins. Spoon a scant 1 1/2 Tbsp of liquid ganache onto mixture and swirl into mixture with a knife or teaspoon handle. Save remaining ganache for serving.
  4. Freeze individual ramekins for at least 8 hours. To serve, tug on plastic wrap to loosen from ramekin, invert onto serving plate and remove plastic wrap. Drizzle with ganache, serve immediately.
Recipe Notes

To help cool the egg yolk mixture, place the bowl on a bed of ice cubes while beating with an electric mixer.

If tugging on plastic wrap does not loosen the semifreddo from the ramekin, set ramekin in a shallow dish of hot water for 10-20 seconds to loosen.

Recipe Source:  Compelled To Cook