18 Jul Chocolate Raspberry Ganache Filled Meltaway Cookies
It’s a chocolate and raspberry kind of week in my world. I guess that’s what happens when you make a bottomless batch of Chocolate Raspberry Ganache.
By bottomless I don’t actually mean bottomless.
Though I do wish I had some kind of magical power so I could conjure up a bottomless cauldron of chocolate ganache. I think that would make me a ganache witch. Or maybe Queen of Ganache. I like that better.
And then of course I’d live in a ganache castle with a ganache moat and a ganache throne that I’d sit upon while my ganache covered men-servants would serve me cookies. Yes, they have six-pack abs. And yes, they would most definitely be topless…but not bottomless, because nobody really likes man-thigh.
(See what I did there?)
Ok, I realize I’m getting a little carried away…back to the cookies.
What I really meant was seemingly-bottomless. The recipe made enough ganache to ice a 3-layer cake and make ganache filled cookies and still have enough left over to
rub on a man-servant’s six-pack abs keep baking.
Not that I’m complaining. This Chocolate Raspberry Ganache is amazeballs.
Sandwich it between two meltaway cookies and…ohhh myyyy gawwwddd.
Don’t fret, I cut down the Chocolate Raspberry Ganache recipe so that you wouldn’t be stuck in the same situation I am. If you have extra, make another batch of the meltaways because these babies are going to go quickly.
- 1 cup (2 sticks) butter, softened
- 1/2 cup confectioners' sugar
- 1 tsp vanilla extract
- 1 1/3 cups all-purpose flour
- 6 tbsp cornstarch
- 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 9 ounces bittersweet chocolate, finely chopped
- 3/4 cups heavy cream
- 1/4 cup seedless raspberry jam
- 2 tbsp unsalted butter
- 1 pinch salt
- 3/4 teaspoons vanilla extract
- Line 2 cookie sheets with parchment paper; set aside.
- In a small bowl, whisk together the flour, cornstarch, baking powder and salt; set aside.
- In the bowl of a stand mixer fitted with the paddle attachmen, cream the butter, sugar and vanilla on low speed until combined.
- Add the flour mixture and blend just until combined.
- Transfer the mixture a pastry bag fitted with a star tip (I used a 1M Wilton). Pipe small rounds of dough onto the prepared baking sheets spaced 1-inch apart.
- Freeze the dough for at least 20 minutes or overnight.
- To bake, preheat oven to 325 degrees. Bake until lightly golden around the edges, about 15-17 minutes. Cool the cookies on the baking sheets.
- Place the chocolate into a large bowl.
- In a medium saucepan, bring the cream, raspberry jam, butter and salt just to a boil.
- Pour over the chocolate and let it stand for 1 minute.
- Whisk until smooth, then add the vanilla extract.
- Cover with plastic wrap and let the frosting thicken overnight at room temperature or refrigerate for no longer then 1 1/2 hours.
- Transfer the ganache to a piping bag fitted with a round tip.
- Pipe the filling onto half of the cookies, then top with the remaining cookies.
Recipe Source: The Galley Gourmet