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Chocolate Ganache Sandwich Cookies
Shilpa

Chocolate Ganache Sandwich Cookies

Simple butter cookies filled with smooth and creamy chocolate ganache rolled in almonds. A decadent treat for both cookie and chocolate enthusiasts.
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Prep Time 20 minutes
Cook Time 20 minutes
chill time 1 hour 30 minutes
Total Time 2 hours 10 minutes
Servings: 15 sandwich cookies
Course: Dessert, Snack
Ingredients Method Notes

Ingredients
  

cookie
  • 188 g All-purpose flour 1½ cups
  • 18 g Cornflour 2 tbsp
  • ⅜ tsp Salt
  • 1 Eggs (room temperature) medium size
  • 75 g Sugar(powdered) ¾ cup
  • 110 g Butter (room temperature, unsalted) ½ cup
  • 1 tsp Almond extract
chocolate ganache
  • 90 g Dark chocolate (chopped) ½ cup
  • 90 g Milk chocolate (chopped) ½ cup
  • 180 g Heavy Cream ¾ cup
Garnish
  • 30 g Almonds(chopped)

Method
 

Cookie
  1. In a large bowl using an electric mixer beat the butter on medium-high speed for 2 minutes or until completely smooth and creamy. Add the powdered sugar and beat for 1 minute or until combined.
  2. Next, add the egg and almond extract. Beat on high speed until combined,
  3. Sift in flour, cornflour, and salt. Beat on low speed until just combined. The cookie dough will be soft.
  4. Transfer the dough into a plastic bag. Flat the dough out with the help of palms. Refrigerate for 1½ hours or freeze for 30 minutes.
  5. Remove the dough from the plastic bag and divide it into two parts for ease of work. Place one part between two parchment papers. With the help of a roller roll out the dough into a 5 mm thickness sheet. Repeat the same process with the other part.
  6. Stack the pieces, onto a baking sheet and freeze for 20 minutes.
  7. Once chilled, preheat oven to 350°F/180°C. Line baking sheets with parchment/butter paper or silicone baking mats.
  8. Remove one of the dough pieces from the refrigerator and, using a 5.5 cm cookie cutter, cut into shapes. Re-roll the remaining dough and continue cutting until all is used. Repeat with 2nd dough piece. Arrange cookies on baking sheets 2 inches apart.
  9. Bake cookies for 19 minutes at 160℃/320℉ minutes until very lightly browned around the edges. Make sure to rotate the baking sheet halfway through bake time. Allow cookies to cool on the baking sheet itself.
Chocolate Ganache
  1. In a medium-sized saucepan fill around 2 inches of hot water. Place a medium/small-sized bowl on the saucepan and put chopped dark and milk chocolate. Stir occasionally till the chocolate completely melts.
  2. Pour the heavy cream and mix with a spatula till thoroughly combined. Cover the surface of the ganache with a clingfilm and place it in the fridge for at least 30 minutes.
Assembly of cookies
  1. Take the ganache out of the fridge and mix a few times to make it workable. Fill the ganache into a piping bag.
  2. Spread the ganache onto the flat side of one cookie and sandwich with the other. Roll the ganache part in chopped almonds. Repeat with remaining.

Notes

  1. To prevent the cookies from spreading while baking and to make the dough more workable it is necessary to refrigerate the dough.
  2. Chocolate ganache can be prepared, covered, and refrigerated for 3 days before use.
  3. You can replace dark chocolate with milk chocolate or vice versa while making ganache. Just make sure the ratio of chocolate to cream is 1:1.