These dark, decadent cookies are soft on the inside with crunchy edges and the silky ganache filling adds luscious richness. You can add a shot of your favourite liqueur (or coffee) to the ganache for something special.
Chocolate Ganache Thumbprints
- Preheat the oven to 160°C. Cream the butter and caster sugar in a mixer with a paddle attachment until light and creamy – about 8 minutes.
- Add the vanilla, egg yolk and half of the cooled dark chocolate. Then add the flour and cocoa to form a soft dough. Wrap the dough in cling wrap and refrigerate for 30 minutes or until firm. Roll tablespoons of the mixture into balls and place on 2 large lined baking trays. Use your thumb or the back of a measuring spoon to press an indent in the middle of each cookie. Bake for 12-15 minutes. Allow to cool slightly.
- In the meantime, place the chocolate in a bowl. Heat the cream to just below boiling point and pour over the chocolate and butter. Allow to stand for a few minutes then whisk until smooth.
- Drop or pipe spoonfuls of the ganache into the middle of the cookies.