CHOCOLATE GANACHE
This smooth, satin chocolate ganache recipe will bring a touch of elegance to even the most basic cake. A simple garnish, like fresh fruit, adds the finishing touch. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 1-1/4 cups.
Number Of Ingredients 2
Steps:
- Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth., For a pourable ganache, cool, stirring occasionally, until mixture reaches 85°-90° and is slightly thickened, about 40 minutes. Pour over cake, allowing some to drape down the sides. Spread ganache with a spatula if necessary to evenly coat, working quickly before it thickens. Let stand until set., For spreadable ganache, chill, stirring occasionally, until mixture reaches a spreading consistency. Spread over cake.
Nutrition Facts : Calories 135 calories, Fat 11g fat (7g saturated fat), Cholesterol 22mg cholesterol, Sodium 8mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE CHIP COOKIE CUPS
This recipe came about as a total accident. When I was a teenager, I wanted to make chocolate chip cookies in mini muffin pans, but the centers sank in. In a pinch, I filled the centers with icing and voila! The cookie cup. My friends would beg me to make these every week.
Provided by Brandi Rose
Categories Desserts Cookies Filled Cookie Recipes
Time 45m
Yield 40
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 2 mini muffin pans.
- Combine flour, baking soda, and salt in a small bowl.
- Combine butter, white sugar, brown sugar, and vanilla extract in a large bowl; beat with an electric mixer until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in the flour mixture. Stir in chocolate chips.
- Drop rounded tablespoons of the dough into the prepared mini muffin cups.
- Bake in the preheated oven until edges are light golden brown, 9 to 12 minutes. Cool before removing from the pans.
- Meanwhile, beat shortening, butter, and vanilla extract together with an electric mixer in a mixing bowl. Beat in confectioners' sugar gradually, 1 cup at a time. Beat in milk until icing is smooth. Add a little more milk if icing is still dry.
- Fill the center of each cooled cookie cup with icing.
Nutrition Facts : Calories 231 calories, Carbohydrate 30.5 g, Cholesterol 27.7 mg, Fat 12.3 g, Fiber 0.7 g, Protein 1.5 g, SaturatedFat 6.6 g, Sodium 144.8 mg, Sugar 24.2 g
BUTTERY GANACHE COOKIE CUPS
Our family wanted to share our love of ganache-filled cupcakes, so we made them into cookies. Even better: we bake the cookies in muffin cups, fill with ganache, and get the best of both worlds! -Adela Srinivasan, Parker, Colorado
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 4 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange juice and extract. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until firm., Preheat oven to 350°. Shape level tablespoons of dough into balls; press evenly onto bottom and up sides of greased or foil-lined mini-muffin cups. Bake 7-9 minutes or until edges are light brown. Cool in pans 2 minutes. Remove to wire racks to cool completely. Dust with confectioners' sugar., Meanwhile, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Cool slightly. Refrigerate, covered, 1 hour or until ganache thickens to a spreading consistency, stirring occasionally. Pipe onto cookie cups. Refrigerate in airtight containers. Freeze option: Freeze shaped balls of dough on waxed paper-lined baking sheets until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, thaw dough in refrigerator overnight. Bake and decorate cookies as directed.,
Nutrition Facts : Calories 111 calories, Fat 7g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 53mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE CHIP COOKIE CUPS WITH CHOCOLATE GANACHE RECIPE - (5/5)
Provided by Craig_Allen
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Mix together butter and sugars with electric mixer on medium speed until pale and fluffy, about 2 minutes. Reduce speed to low. Add salt, vanilla, and eggs; mix until well blended, about 1 minute. Mix in flour and baking soda. Stir in chocolate chips. Fill muffin cups (use paper liners) with about 2 tbsp dough, slightly hollowing out the center. Bake cookies 10-12 minutes, or until lightly golden (do not overbake!) Top with Chocolate Ganache: Place the chopped chocolate in a medium sized heatproof bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat. (Can also heat the cream and butter in the microwave.) Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand, without stirring, for a few minutes. Stir gently (as you do not want to incorporate air into the ganache) with a spoon or whisk until smooth. If desired, add the liqueur.
GANACHE FOR HEART-SHAPED CHOCOLATE CHIP COOKIES
Use this ganache when making Heart-Shaped Chocolate Chip Cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 1/2 cups
Number Of Ingredients 2
Steps:
- Place chocolate chips in a medium bowl. Set aside. Place heavy cream in a saucepan over medium heat. Bring to a simmer. Pour half of the heavy cream over chocolate chips, let sit for 1 minute. Whisk gently to smooth. Add remaining half of cream. Whisk gently until just combined. Leave out at room temperature, stirring frequently until the consistency of toothpaste, about 1 hour.
WORLD'S BEST CHOCOLATE CHIP COOKIES
There's not much to say...the name says it all. These are better than Toll House in our book. I make these every Christmas and it is my standard Chocolate Chip Cookie.
Provided by Karen..
Categories Dessert
Time 27m
Yield 6 dozen cookies, 72 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Cream sugars and butter.
- Add vanilla and eggs and mix well.
- Combine dry ingredients together and gradually add to creamed mixture.
- Stir in chips and nuts.
- Roll into 1 1/4" balls and place on non-stick cookie sheets, about 2" apart.
- Bake for 10 to 12 minutes.
HOT CHOCOLATE COOKIE CUPS
These hot chocolate cookie cups are the perfect Christmastime treat.
Provided by Jessica Furniss
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 1h25m
Yield 20
Number Of Ingredients 8
Steps:
- Pour heavy cream into a microwave-safe measuring cup. Heat in the microwave in 10-second intervals until warm to the touch, but not hot enough to scald you.
- Place chocolate chips in a medium mixing bowl. Pour warm cream over the chocolate. Do not stir. Cover and let stand until chocolate chips are completely melted, about 30 minutes.
- Remove the lid and whisk ganache until smooth. If some of the chocolate chips haven't melted all the way, reheat in the microwave at 5-second intervals. Let ganache cool while you make the cookie cups.
- Preheat the oven to 350 degrees F (175 degrees C). Spray a mini muffin tin thoroughly with baking spray, getting every nook and cranny.
- Place one chilled cookie dough piece in the center of each muffin cup.
- Bake in the preheated oven until the edges are golden brown, 16 to 18 minutes. Carefully turn the cookie cups out onto a cooling rack. Let cool for 1 minute.
- Gently flip the cookie cups so they are right side up. The cookie cups will be delicate and easily broken, so be gentle on this step. If the center of the cookies didn't sink during baking, press hot cookies very gently with a mini cookie scoop, melon baller, or your thumb to form indentations. Allow to cool completely.
- Using an icing spreader, scoop out a small amount of the ganache and spread it gently into the center of the cookie cups. Top with chocolate-hazelnut spread. Press a few mini marshmallows into the chocolate; scatter sprinkles over the top.
- Break off the pretzels so that the curved part resembles a 'handle'. Dip each end into ganache and press against the side of the cookie cups. Let stand until ganache firms up and keeps the handles in place.
Nutrition Facts : Calories 268.8 calories, Carbohydrate 35.4 g, Cholesterol 18.8 mg, Fat 13.6 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 6 g, Sodium 181.2 mg, Sugar 19.8 g
ROCKY ROAD COOKIE CUPS
Traditional rocky road ice cream has nuts, marshmallows and chocolate. Using prepared cookie dough makes it easy to put the flavors together in these fast, kid-friendly cups. -Charlotte McDaniel, Jacksonville, AL
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 4
Steps:
- Preheat oven to 350°. Shape dough into 1-1/4-in. balls; press evenly onto bottom and up sides of 24 greased mini-muffin cups., Bake until edges are golden, 10-12 minutes. Using the back of a measuring teaspoon, make an indentation in each cup. Immediately place 3 marshmallows and 1/4 teaspoon chocolate chips in each cup; sprinkle with almonds. Return to oven; bake 1 minute longer. Cool completely in pans on wire racks.
Nutrition Facts : Calories 103 calories, Fat 5g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 64mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
GANACHE FILLED CHOCOLATE COOKIES - FROM SCRATCH
These cookies are heaven! The gooey center will make you melt, and if you can bring yourself to share them, you'll become the talk of the town. This recipe is an original creation, and now officially my favorite cookie ever. The ganache will have to refrigerate overnight, and it's best to let the cookie dough chill overnight as well. The ganache recipe will make 1 cup of filling, but you can make larger batches if desired, it keeps nearly forever in the fridge, and will save a lot of time for future batches of cookies. I have edited the recipe to include 1ts of baking soda in the dough to help with the rise, per the review's suggestion. Yield varies on size of cookie. This recipe isn't fast, but it's worth it!
Provided by VelcrowMistress
Categories Dessert
Time P1DT10m
Yield 36 cookies
Number Of Ingredients 18
Steps:
- Ganache:.
- Bring the cream and sugar to a light boil, being careful not to burn it.
- Add butter, vanilla, and chocolate chips.
- Stir constantly until all chocolate is melted and mixture is completely smooth. Be careful not to burn it.
- Place in a covered container (I reuse 8-16 oz jars) and refrigerate overnight.
- Cookie Dough:.
- In large mixer bowl; cream together butter and sugar until light and fluffy.
- Add eggs and vanilla; beat well.
- In a separate bowl, combine 2 cups flour, cocoa, baking powder & soda, and salt; gradually blend into creamed butter mixture. Continue adding flour, 1 tbs at a time, until the dough becomes a smooth, well combined ball. Allow dough to chill at least 3 hours, but overnight is preferred.
- Once dough and ganache have chilled overnight, start by prepping the ganache balls.
- Create 1/2 inch balls of chocolate. If desired, roll balls of chocolate in powdered sugar, finely ground coffee, or a 50/50 mixture of the two.
- Now, create a 1 inch ball of cookie dough, then flatten it out to a 1/4 thick, palm sized pancake. Place a ganache ball in the center of the cookie dough, and wrap it up so the ganache is surrounded in dough.
- Place dough balls 2 inches apart on a parchment lined baking sheet, and bake at 375 for 10 minutes. Allow to cool at least 10 minutes, and be careful of hot ganache when eating warm from the oven.
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- Preheat the oven to 350. Put aluminum cupcake liners into 12 holes of a regular muffin tin. Spray with cooking spray.
- Put the first 3 ingredients into a food processor. Pulse until the dough starts to come together. Put all the remaining cookie ingredients (except the chocolate chips) into the food processor and process until a ball of dough forms. Scraping down the sides as needed. Fold in the chocolate chips.
- Divide batter between the holes of the prepared tin. Bake for 13-15 minutes or until golden brown. Cool for 5 minutes. Press with a tart tamper to make a well.
- Make the ganache by heating the cream in the microwave or in a small pan until bubbles form around the edge. Do not boil. This takes about 1 minute in the microwave. Add the chocolate and sweetener and stir until smooth. Blend with a stick blender for an extra smooth ganache. Fill the cooled cookie cups with the ganache.
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- Roll cookie dough into small balls and add one to each muffin well. You'll want them to be roughly half the size of the tin. If you make them too big, they'll overflow and things will get (deliciousy) messy.
- Bake according to cookie directions. Remember, you want these to have some structure and be able to stand on their own, so go for a nice toasty brown color.
- When you take them out of the oven, gently push down on the middle of each cookie. You can use the bottom of a shot glass, or the back of a round handled spoon. Do this as soon as they come out. Set aside and allow to cool completely.
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