Mocha chocolate truffle cookie
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Chocolate explosion with a smooth mocha ganache for the serious chocoholic! Originally inspired by a Pierre Herme piped cookie recipe, it morphed over time into a moist-ish cookie sandwich radiating a rich chocolate flavor. The recipe here is for an unadorned pure chocolate cookie with a chocolate mocha ganache that incorporates strained apricot preserves to set up the ganache more firmly. I strongly recommend weighing the ingredients, especially the flour and cacao powder; and for the best chocolate cookie flavor and color use Valrhona dutched cacao powder. To un-mocha the ganache, just eliminate the coffee and add 2 oz sugar and 1 T butter to the ganache recipe. Another great variation is to add ½ teaspoon toasted ancho chile powder and 1/8 teaspoon of freshly ground cardamom to the base cookie for a fabulous spiced chocolate cookie truffle. But when I’m looking for a major chocolate “O”, I just go for Valrhona, straight up. <br />
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