Chocolate Sandwich Cookies with Whipped Ganache
Two crumbly chocolate shortbread cookies sandwiched together with a luxurious whipped chocolate ganache
Servings: 20 cookies
Ingredients
For the Chocolate Shortbread Cookies
- 227 g (1 cup) Unsalted Butter, 227g
- 100 g (½ cup) Granulated Sugar, 100g
- 260 g (1 ¾ cups) All Purpose Flour, 260g
- 40 g (½ cup) Cocoa Powder, 40g
- 1 teaspoon (1 teaspoon) Vanilla Extract
- 1 teaspoon (1 teaspoon) Salt
For the Whipped Ganache
- 10.5 oz Semi-sweet Chocolate, 300g
- ¾ cup Whipping Cream, 180g
Instructions
Make the Chocolate Shortbread Cookies
- Beat the butter and sugar together until ligiht and fluffy
- Add in the cocoa and vanilla and beat until combined
- Add in the flour and salt and mix everything together until everything is combined and a dough starts to form
- Use your hands to bring the dough together into a ball and knead very lightly. Wrap in cling film and put in the fridge to chill for 1 hour
- Once the dough has chilled, preheat the oven to 350°F/180°C and line a cookie sheet with parchment paper
- Flour your work surface and roll out the dough very gently to about ¼ inch thick
- Cut out rounds and place them on the cookie sheet
- Bake for 8-12 minutes. The cookies will have a sort of shiny look to them as they bake. As soon as the shine disappears, the cookies are ready. They will still be very soft to touch, they will continue to bake on the tray as they cool
- Remove from the oven, but leave the cookies on the tray until completely cooled
Make the Ganache
- Chop the chocolate into small chunks and place in a bowl. Set aside
- Heat the cream in a saucepan over medium-low heat. Don't let it boil, you want to heat it just until tiny bubbles start to form, then remove it from the heat immediately
- Pour the cream over the chocolate and let it start to melt. Stir constantly until all the chocolate has melted and the ganache is shiny and smooth. Let cool.
Assemble the Sandwich Cookies
- Make sure the cookies and ganache have both completely cooled before assembling. Ganache should be soft but solid (not liquid)
- If you are whipping the ganache, do it right before assembling the cookies. Use a stand or hand mixer and whip it on high until the desired fluffiness is reached. I beat mine for about two minutes.
- Line up your cookies with cookie twins that are similar in shape and size
- Pipe or spread ganache onto one of the cookies and sandwich together with the other. Enjoy!
Notes
If the ganache is too soft when trying to eat, put them in the fridge for 10 mins before serving and it will firm up perfectly.