Valentine Ganache Cookies
Rich and soft cookies filled with a luscious chocolate ganache, perfect for showing love on special occasions.
Ingredients
For the cookies
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon espresso powder (optional) Enhances chocolate flavor
For the ganache
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2-3 teaspoons freeze-dried raspberry powder or pink food coloring
- 1/2 cup heavy cream
- 3/4 cup dark or white chocolate chips, finely chopped
- 1 tablespoon butter (optional) For ganache richness
For decoration
- Freeze-dried raspberries For decoration
- Chocolate squares For decoration
- Heart sprinkles For decoration
- Melted white chocolate For drizzling
Instructions
Preparation
- In a mixing bowl, cream the softened butter and sugars until light and fluffy.
- Add in the egg and vanilla extract, and mix well.
- Gradually stir in the dry ingredients: flour, cocoa powder, baking soda, and salt. Optionally, add espresso powder for extra chocolate flavor.
- Scoop out the dough and shape it into balls.
Baking
- Bake at 350°F (175°C) for 10-12 minutes until set. Let them cool completely.
Ganache Preparation
- For the ganache, heat the heavy cream until warm and pour it over the chopped chocolate. Stir until smooth.
- If desired, add butter to the ganache for extra richness.
Assembly
- Once the cookies are cool, fill each cookie with the chocolate ganache.
- Decorate with freeze-dried raspberries, chocolate squares, and heart sprinkles. Drizzle with melted white chocolate.
Notes
Store the cookies in an airtight container at room temperature for up to five days. For longer storage, refrigerate or freeze individually wrapped cookies.