Home Gluten Free Recipes A fudgy, gluten-free chocolate raspberry truffle sandwich cookie recipe

A fudgy, gluten-free chocolate raspberry truffle sandwich cookie recipe

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Chocolate-Raspberry Truffle Sandwich Cookies

Energetic time:1 hour 30 minutes

Complete time:2 hours 30 minutes

Servings:Makes 21 sandwich cookies

Energetic time:1 hour 30 minutes

Complete time:2 hours 30 minutes

Servings:Makes 21 sandwich cookies

Remark

After I was 9, my mother and grandma gave me a small field of costly chocolate truffles for Christmas. They have been an enormous splurge and a particular present, as a result of we typically stored to a hippie, sugar-free, no-fun life-style, and since we couldn’t normally afford something so luxurious. For me, the truffles have been a revelation, and for a couple of years they turned a Christmas custom.

Intrigued by the interior workings of one thing so particular, I got down to learn the way the truffles have been made, which kicked off a lifelong love of working with chocolate. My grandma was an artist and an amazing baker who was working in a pure bakery to assist help us. My mother would go on to grow to be a inventive cake decorator and pastry chef. Each impressed my love for scrumptious, distinctive and delightful sweets and pastries.

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To evoke these truffles in a cookie, I make a velvety chocolate-raspberry ganache and comfortable, fudgy chocolate cookies. Raspberry liqueur is a foil to the darkish chocolate and provides one other contact of luxurious. I enhance them to appear to be delicate chocolate truffles, by dipping them in melted white chocolate and including freeze-dried raspberry powder or luster mud (this is able to even be a great time to gild with gold foil, you probably have it). These cookies nonetheless transport me again to the reminiscences of household holidays.

Chocolate Raspberry Truffle Sandwich Cookies

Be at liberty to embellish the cookies with something that can stick with the melted chocolate, corresponding to mini chocolate chips, luster mud, sprinkles and even gold leaf.

When you have any leftover ganache, roll it into balls and coat in cocoa powder, nuts or extra freeze-dried raspberry powder to make some very giftable truffles.

Make Forward: The ganache may be refrigerated in an hermetic container for as much as 1 week.

Storage: Refrigerate in an hermetic container for as much as 1 week, or freeze, fastidiously wrapped, for as much as 1 month.

The place to Purchase: Valrhona raspberry chocolate is obtainable on-line.

NOTES: Valrhona raspberry chocolate lends an exquisite taste and delightful shade to the cookies. You may substitute an equal quantity of ruby chocolate or white chocolate coloured with purple meals coloring or blended with freeze-dried raspberries.

For those who aren’t a fan of raspberry and chocolate, the ganache may be made with different taste mixtures, corresponding to Grand Marnier with orange marmalade, or kirsch with cherry preserves. Kahlua, Frangelico and amaretto are all scrumptious with chocolate, too.

To maintain the ganache alcohol-free, you possibly can omit the liqueur and add an equal quantity of fruit puree, or simply substitute extra heavy cream. The ganache will also be made dairy-free by substituting coconut cream for the heavy cream.

The darkish chocolate within the cookies and ganache needs to be the best-quality chocolate obtainable to you with not less than 55 p.c cacao. Until you want a really darkish chocolate taste, don’t use a chocolate with greater than 75 p.c cacao within the ganache. Don’t use chocolate chips, as they don’t soften absolutely and gained’t work within the cookies or the ganache.

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  • Beneficiant 1/2 cup (74 grams) cornstarch
  • 1/2 cup (50 grams) Dutch-process cocoa powder
  • 1/4 teaspoon effective salt
  • 1/4 teaspoon floor allspice
  • 8 ounces (1 1/3 cups/226 grams) darkish chocolate, chopped into small items
  • 4 tablespoons (1/2 stick/56 grams) unsalted butter, softened
  • 1/2 cup (100 grams) granulated sugar
  • 1/2 cup (110 grams) packed gentle or darkish brown sugar
  • 2 giant eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 8 ounces (1 1/3 cups/226 grams) darkish chocolate, chopped into small items
  • 1/2 cup (120 milliliters) heavy cream
  • 2 tablespoons seedless raspberry jam
  • Pinch effective sea salt
  • 2 tablespoons raspberry liqueur, corresponding to Chambord (see NOTES; could substitute along with your favourite liqueur, preserves, fruit puree or heavy cream)
  • 6 ounces (1 cup/170 grams) chopped white chocolate
  • 6 ounces (1 cup/170 grams) chopped raspberry chocolate or ruby chocolate (see NOTES)
  • 1/4 cup (20 grams) freeze-dried raspberry powder
  • Luster mud

Make the cookies: In a medium bowl, whisk collectively the cornstarch, cocoa powder, salt and allspice. Be certain that there are not any lumps.

In a microwave-safe bowl, warmth the darkish chocolate in 30-second bursts on HIGH till melted, stirring after every burst. (Alternatively, you possibly can soften the chocolate in a double boiler, or in a heatproof bowl set over a pan of gently simmering water.) Let the chocolate cool barely.

Within the bowl of a stand mixer fitted with the paddle attachment, or utilizing a big bowl and hand mixer, beat the butter with the granulated and brown sugars on medium pace till absolutely mixed and lightweight in texture, 3 to 4 minutes. Scrape down the attachment and the bowl with a versatile spatula.

Add the eggs one by one, beating on medium till integrated after every addition. Add the vanilla and blend once more on medium to include. Scrape down the perimeters and backside of the bowl.

Pour the melted chocolate into the bowl and blend on medium-high till absolutely mixed, 20 to 30 seconds, scraping down the bowl with the spatula to ensure all of the substances are utterly integrated.

Add the cornstarch combination and blend on low till the dry substances are utterly integrated, then improve the pace to medium and blend till a comfortable dough kinds, about 1 minute. The dough ought to look shiny and resemble brownie batter.

Cowl and refrigerate the dough for half-hour.

Make the ganache: Whereas the cookie dough cools, place the chopped darkish chocolate in a small, heatproof bowl.

In a small saucepan over medium warmth, mix the heavy cream, raspberry jam and salt, stirring till the jam dissolves and the cream is simply coming to a simmer. There shall be small bubbles forming across the fringe of the pan, and it ought to register 185 to 190 levels on an instant-read thermometer.

Rigorously pour the cream combination over the chocolate and let sit undisturbed till the chocolate melts, 2 to three minutes. Add the liqueur and whisk the cream into the chocolate till it comes collectively right into a easy, shiny, pourable combination.

Place a chunk of plastic wrap or parchment paper towards the floor of the ganache and refrigerate till it’s the consistency of spreadable butter — agency sufficient to pipe or unfold and keep the place it’s put, about half-hour. It can set as much as a firmer consistency within the cookies when they’re stuffed and chilled.

Bake the cookies: Place a rack in the midst of the oven and preheat to 325 levels. Line two giant, rimmed baking sheets with parchment paper.

If the dough is just too agency, permit it to melt a bit at room temperature. Use a No. 60 disher or a tablespoon measure to scoop out 1-tablespoon (16-gram) balls of dough and place them on the lined cookie sheets, spaced not less than 1 1/2 inches aside. The cookies don’t unfold that a lot, so it is best to be capable to get 20 on every sheet. (It’s best to have 42 cookies complete.) Barely flatten the dough balls by urgent them with the palm of your hand.

Bake, one sheet at a time, about 10 minutes, or till the cookies are set across the edges with a shiny, puffy middle with some cracks. Let cool on the pan for five minutes, then switch to a wire rack to chill utterly.

Assemble the cookie sandwiches: If the ganache is just too agency to make sandwiches, let it soften to room temperature.

Flip half of the cookies flat aspect up on a big, rimmed baking sheet lined with parchment. Utilizing a piping bag fitted with a big tip, or a sealed zip-top bag with a nook lower off, pipe about 1 tablespoon of chocolate ganache on every overturned cookie, then high with the remaining cookies to type sandwiches.

When all of the cookies have been sandwiched, refrigerate them on the pan when you put together the decorations.

Adorn the cookies: Line a second giant, rimmed baking sheet with parchment paper or wax paper.

In a microwave-safe bowl, soften the white chocolate in 30-second bursts on HIGH, stirring after every burst. (Alternatively, you possibly can soften the chocolate in a double boiler, or in a heat-proof bowl set over a pan of gently simmering water.) Let the chocolate cool barely. Repeat with the raspberry or ruby chocolate.

Working with one cookie sandwich at a time, holding them in order that the ganache filling is perpendicular to the bowl, dip every midway into one of many sweets. Place the dipped sandwiches on the ready baking sheet as you’re employed.

Adorn the cookies with strains of chocolate by drizzling from a spoon or utilizing a small piping bag. You should utilize contrasting colours or matching colours.

Mud with the freeze-dried raspberry powder or brush on the luster mud earlier than the chocolate units. The cookies ought to look paying homage to effective sweets. Be inventive and have enjoyable and make them appear to be miniature works of summary artwork.

Place the sheet with the embellished cookies, uncovered, within the freezer for five to 10 minutes to set the chocolate.

Refrigerate till able to serve for the perfect consistency. The ganache can soften if the cookies get too heat.

Per sandwich cookie, with out ornament

Energy: 204; Complete Fats: 12 g; Saturated Fats: 7 g; Ldl cholesterol: 34 mg; Sodium: 45 mg; Carbohydrates: 24 g; Dietary Fiber: 3 g; Sugar: 16 g; Protein: 2 g

This evaluation is an estimate primarily based on obtainable substances and this preparation. It shouldn’t substitute for a dietitian’s or nutritionist’s recommendation.

From chef and cooking teacher Taffy Elrod.

Examined by Matt Brooks; electronic mail inquiries to voraciously@washpost.com.

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