Ganache Heart Cookies
Calories: 11
Adjust Servings Here: 24 Cookies
Description
Create mouthwatering chocolate heart cookies. Perfect for Valentine's Day, heart-shaped cookies are an art form all on their own!
Ingredients
Cookie dough
- 1½ cups (190 g) All-purpose flour
- ½ cup (100 g) Granulated sugar
- ½ cup (55 g) Almond flour
- ¼ tsp Salt
- ½ tsp Baking powder
- ¼ cup (20 g) Unsweetened cocoa powder
- 1 cup (227 g) Cold unsalted butter cubed
- 1 tsp Vanilla extract
- 1 large Egg yolk
- 2 - 3 tbsp Cold water
Chocolate ganache filling
- 8 oz (226 g) Semisweet or bittersweet chocolate finely chopped
- ½ cup (113 g) Unsalted butter
- ½ cup (119 g) Heavy cream
- 1 tsp Vanilla extract
Assembly
- Powdered sugar for dusting
Instructions
Cookie dough
- Dry ingredients - In a food processor, combine the all-purpose flour, granulated sugar, almond flour, salt, baking powder, cocoa powder, and vanilla extract. Pulse until the mixture resembles coarse crumbs.1½ cups All-purpose flour, ½ cup Granulated sugar, ½ cup Almond flour, ¼ tsp Salt, ½ tsp Baking powder, ¼ cup Unsweetened cocoa powder
- Crumble - Add the cold, cubed butter to the food processor and pulse. Then add the vanilla extract, egg yolk, and a few tablespoons of water and pulse until the dough comes together and forms a ball. If the dough is too dry, add a tablespoon of cold water to help it come together.1 cup Cold unsalted butter, 1 tsp Vanilla extract, 1 large Egg yolk, 2 - 3 tbsp Cold water
- Chill - Remove the dough from the food processor, divide it into two equal portions, and shape each into a disc. Wrap each disc in plastic wrap and refrigerate for at least 30 minutes or until firm.
Chocolate ganache filling
- Heat - Combine the finely chopped chocolate, heavy cream, vanilla extract, and unsalted butter in a microwave-safe bowl or a heatproof bowl set over a pot of simmering water (double boiler).8 oz Semisweet or bittersweet chocolate, ½ cup Unsalted butter, ½ cup Heavy cream, 1 tsp Vanilla extract
- Cool - Remove from heat, and stir until well combined. Let the ganache cool to room temperature. It will thicken as it cools.
Shape and bake
- Oven - Preheat your oven to 350°F /175°C/ Gas mark 4 and line a baking sheet with parchment paper.
- Shape - Take one of the chilled dough discs and roll it on a lightly floured surface to about 1/4-inch thick. Use heart-shaped cookie cutters to cut out heart-shaped cookies. Use a smaller heart-shaped cutter to create a center cutout for half of the cookies. Repeat the rolling and cutting process with the second dough disc.
- Bake - Place the cookies on the prepared baking sheet and bake for 10-12 minutes or until the edges are set but not browned. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Assemble
- Dust - Once the cookies have cooled completely, take them with the center cutout and partially dust them with powdered sugar.Powdered sugar
- Fill - Spread a generous amount of the chocolate ganache onto the flat side of the cookies of the bottom cookie.
- Sandwich - Gently press one of the dusted cookies on top of a ganache-covered cookie to create a sandwich. Repeat with the remaining cookies.
- Set - Allow the cookies to set for about 30 minutes to let the ganache firm up.
- Serve your heart sandwich cookies with chocolate ganache, and enjoy!
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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