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
Ingredients
- 125g salted butter, softened
- 110g caster sugar
- 1 tsp The Kate Tin vanilla paste
- 1 large egg yolk
- 100g The Kate Tin Dark Baking Chocolate Drops, melted and divided
- 150g cake flour, sifted
- 30g The Kate Tin Cocoa Powder, sifted
- 100g The Kate Tin Dark Baking Chocolate Drops
- 100ml cream
- 20g salted butter
Directions
- 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.
Sounds absolutely perfect – intent trying the recipe soones. Could you please advise the cost of your vanilla paste, please.
Please provide link to enable me to see sizes and price of vanilla past
Just stunning!