Sandwich Cookies With Chocolate Ganache Filling Food

SANDWICH COOKIES WITH CHOCOLATE GANACHE FILLING

Steps:

• Heat oven to 350°F. Cut dough in half; roll out both halves to an even 1/4-inch thickness. Cut out cookies with a round 1-inch cookie cutter, rerolling scraps to get 72 cookies. Coat 2 cookie sheets with cooking spray; place cookies on sheets 1 inch apart and bake 1 batch at a time until firm, 3 to 5 minutes. Cool on wire racks. Simmer chocolate chips and half-and-half in a small saucepan over low heat, stirring once or twice, until chocolate melts and is smooth, 1 to 2 minutes; remove from heat. Let cool 1 minute. Spread 1/2 teaspoon chocolate ganache on a cookie; press a second cookie on top to form a sandwich. Repeat with remaining cookies and ganache.

CHOCOLATE SANDWICH COOKIES WITH WHITE CHOCOLATE GANACHE

Steps:

• In a large bowl, sift together the flour, cocoa, baking powder, and salt. Set aside.
• Cream the butter and sugar until soft and creamy in the bowl of an electric mixer fitted with the paddle attachment. Beat in egg and vanilla.
• Add the flour mixture, and mix on low speed until combined. Divide the dough in half, and wrap each in plastic wrap; chill in the refrigerator for 1 hour.
• Preheat the oven to 325 degrees. On a lightly floured surface, roll dough to 1/8 inch thick. Cut into 1 1/2-inch squares using a cookie cutter. Transfer to parchment paper-lined baking sheets, and refrigerate until firm, about 30 minutes. Gather any scraps, wrap in plastic wrap, and chill for 30 minutes before rerolling and cutting into squares. Bake until edges just begin to brown, about 12 minutes. Transfer to wire racks to cool.
• To make the white chocolate ganache, bring cream to a boil in a small saucepan. Remove from heat, and add 9 ounces white chocolate. Let stand for 5 minutes, covered. Transfer the mixture to a medium bowl, and stir until completely smooth. Place in the refrigerator, and chill until thick enough to spread, about 1 hour, stirring every 10 minutes. Use an offset spatula to spread ganache on half the cookies; top with remaining cookies.
• Melt remaining 3 ounces white chocolate in a small heat-proof bowl set over a pan of simmering water. Make a small cone out of parchment paper, or fit a small pastry bag with a coupler and #2 Ateco tip. Fill, and decorate as desired.

GANACHE FILLED CHOCOLATE COOKIES - FROM SCRATCH

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.