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Chocolate Truffle Cream Heart Cookies

Ingredients:

For the cookies:
10 tablespoons (l l/4 sticks) unsalted butter, at room temperature
1 cup brown sugar
1 large egg
2 tablespoons milk
1 teaspoon vanilla
2 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg, whisked with 2 tablespoons water, for an egg wash* For the Truffle Cream 3/4 cup plus 2 tablespoons heavy (whipping) cream
2 cups (12 oz.) semisweet chocolate chips (or, if you prefer, dark chocolate, chopped fine) Parchment paper or a silpat, for baking sheets

Instructions:

To make the cookies: (If using a stand mixer, use the flat blade. This will help when you fold in the flour. Hand held beaters will work fine, but you will have to fold in the flour with a wooden spoon to avoid over mixing the dough). In a medium bowl, using a handheld electric mixer or a stand mixer set at medium speed, beat the butter until creamy, about l minute. Add the brown sugar till blended, then add the egg and beat until lighter in color, about 2 minutes. Add the milk and vanilla. Sift together the flour, baking soda, and salt. Add to the butter mixture and fold in with the flat blade or stir with a wooden spoon to make a soft dough. Divide the dough in half, transfer to a large piece of plastic wrap and form into a disk. Wrap in the plastic and refrigerate until well chilled, at least 4 hours or overnight. To make the truffle cream: In a small saucepan over low heat, cook the cream just until small bubbles appear around the edges. Place the chocolate chips in a small bowl. Pour the hot cream over the chocolate chips and let stand until the chips are softened, about 5 minutes. Stir until smooth. Let stand until cooled to room temperature and thick enough to spread, about 4 hours. Do not refrigerate. To assemble: Position racks in the top third and center of the oven and preheat the oven to 375 degrees. Remove one disk of the dough from the refrigerator, keeping the remaining dough chilled. Cover with plastic wrap and let stand until slightly softened and easier to roll out, about 5 minutes. On a lightly floured work surface, roll out the dough about 1/4 inch thick. If the dough cracks, it is too cold; let it stand for a few minutes before trying again. Using a 3 1/2-inch-wide heart-shape cookie cutter, cut out the cookies and transfer to the baking sheet, placing the cookies about 1 1/2-inches apart. Brush the entire surface area with the egg wash. Gather up the scraps, place in the plastic wrap and refrigerate. Bake the cookies until golden brown, 10 - 12 minutes. Halfway during baking, switch the positions of the sheets from top to bottom. Transfer to a wire cake rack to cool completely. Repeat the procedure with the half portion of dough to bake a second batch of cookies. Make that the baking sheets are completely cooled before baking the next batch. Add the scraps to the ones already in the refrigerator. To make a final batch of cookies, knead the scraps together and repeat the procedure. Spread a heaping tablespoon or two of truffle cream on half of the cookies, over about 2/3 of the surface area. Place the remaining cookies on top, sandwiching the 2 cookie hearts, flat sides facing in. Press gently so the filling spreads out. Place on a baking sheet and cover with plastic wrap, or place in an airtight plastic container. Refrigerate for at least 4 hours or overnight before serving. These cookies should be served cold. The egg wash makes the surface appear shinier. Makes about 16 large cookies.

Recipe by Mani Niall - Mix it up with Mani

Comments:

Based on the best selling cookie from the bakery I owned for nine years, the heart shape became so popular we had to make them year round. I have simplified the recipe here for you. Just plan to make them one day ahead-they need time in the refrigerator for the cookie to soften up and the truffle cream to solidify, becoming chewy and delectable. One warning-they are addictive.