Chocolate Cookies with Cream

Excellent cookies that can also be given as a gift. If you coat them with chocolate, you will get chocolate Islers, and instead of chocolate cream, you can use jam or a mixture of ground almonds, sugar, rum, and butter for the filling.

Details

  • Preparation Time: 60 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 10

Ingredients

Cream

  • 200 g chocolate, dark

  • 200 ml Sweet cream

  • 30 g Butter, unsalted

  • 1 spoon Alcohol, Rum

Decoration

  • pieces Nuts, almonds, blanched

  • 85 g Powdered sugar

  • 140 g Butter, unsalted

  • 1 pinch Salt, table

  • 1 teaspoon Vanilla, extract, natural

  • 1 pinch Spices, cinnamon, ground

  • 40 g Nuts, almonds

  • 210 g Flour, Wheat, bread flour

  • 20 g Cocoa, powdered, unsweetened

chocolate

  • 70 g chocolate, dark

  • 1 teaspoon Oil, vegetable oil, canola

Steps

  1. Sift the flour and cocoa powder into a bowl. Mix the ingredients and set aside.

  2. In another bowl, add softened butter and sugar. Beat on high speed for a few minutes until you get a very light, almost completely white cream. Mix in salt, vanilla paste (aroma, extract), and ground cinnamon.

  3. Mix the ground almonds into the butter mixture. Finally, gradually mix in the flour and cocoa mixture. Once you have a uniform dough, stop mixing. Divide it into two parts, flatten them into disks, wrap each separately in plastic wrap, and refrigerate for a few hours or overnight.

  4. Make the ganache: bring the cream to a boil, break or chop the chocolate into pieces and place it in a bowl. Pour the hot cream over the chocolate. Wait a few minutes for the chocolate to melt, then mix well with a spatula to get a smooth chocolate mixture, into which you mix rum and butter. Cover the cream with plastic wrap and let it cool completely.

  5. Preheat the oven to 180 degrees Celsius. Roll out one piece of chilled dough on a lightly floured surface to about 3 mm thick and use a cutter to cut out circles 6 cm in diameter or as desired. Place the cut-out cookies on a low baking sheet lined with parchment paper. Arrange them on the baking sheet with 2 cm spacing. Do the same with the second piece of dough.

  6. Bake the cookies in the preheated oven for 8 to 10 minutes. Once baked, remove them from the oven and let them cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.

  7. If desired, you can whip the cooled ganache before use to get a thick and fluffy cream.

  8. Turn half of the cookies upside down so the flat side is up and spread the cream on them, either with a spoon or a piping bag. Cover with the other half of the cookies, which are not turned upside down. Gently press the cookie 'sandwiches' together so the cream spreads to the edges and place them on a wire rack.

  9. Melt the chocolate over a water bath and mix in a little oil. Use the melted chocolate to attach peeled almonds to the cookies. Wait for the chocolate to set, then arrange the cookies on a nice plate or platter and serve.

Nutrition Information (Per 100g)

  • Calories: 508.94 kcal
  • Fat: 30.14 g
    • Saturated Fat: 16.54 g
  • Carbohydrates: 51.58 g
    • Sugars: 25.61 g
  • Protein: 5.51 g
  • Fiber: 3.8 g