Tuesday, 11 December 2012

Chocolate Mint Ganache Sandwiched Cookie

 Hi it's been a long time since i last post, well it's the holidays been sleeping for everyday... And since my favourite time of the year - CHRISTMAS is near, I decided to make some holiday cookies ^O^
So the first holiday cookie i'm making is Chocolate Mint Ganache Sandwich Biscuit.

Ingredients For The Biscuit/ Cookies :
  • 1 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1 large egg

First whisk together cocoa powder and flour in a bowl.


Put butter and sugar into the electric mixer, mix them on medium-high speed until fluffy. Then mix in egg. Reduce speed and add flour - cocoa mixture , mix them till combine.

Divide dough in half, and shape each half into a disk; wrap in plastic. Refrigerate until firm, about 1 hour .

Preheat oven to 180 degrees celcius. Transfer dough to a work surface lightly dusted with confectioners' sugar (Powdered Sugar) . Roll out dough to 1/8 inch (3mm) thick. Cut out cookies using a 2-inch round cookie cutter. Bake cookies until firm, rotating sheets halfway through, 10 to 12 minutes. Let cool completely on sheets on wire racks.

 Now the biscuit is finish making, we need to make the ganache.

Ingredients for ganache:
  • 1/4 cup heavy cream (whipping cream)
  • 170g semisweet chocolate, finely chopped
  • 1 to 2 teaspoon pure peppermint extract
 To make the ganache, Bring cream to a boil in a small saucepan over medium-high heat. Add chocolate. Cook, stirring constantly until chocolate is smooth. Stir in peppermint extract. Let cool slightly, 10 to 15 minutes.

If you want more peppermint taste, chopped some peppermint leaves and cook them with the ganache.  (*if you want your ganache in green colour, use white chocolate instead , and then add in a few drops of green color food coloring in it*) Spoon 1 teaspoon ganache onto 1 cookie, sandwich with another cookie. Repeat with remaining cookies and ganache. Refrigerate until firm, about 10 minutes.

 Now for the glaze it's really simple. The easiest step. First melt 170g chocolate on heatproof bowl over simmering water. Let it cool .Take out the refrigerated cookie sandwich , dip one face of the cookie sandwich into the melted chocolate and then shook off the rest. Put the chocolate coated cookie sandwich back into the fridge for 15mins and there you go a chocolate mint ganache cookie sandwich !

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