Double choc ginger creams
Double Choc Ginger Creams are delicious sandwich cookies featuring dark and white chocolate ganaches infused with ginger. These rich, flavourful treats are perfect for special occasions or a cosy afternoon tea.
Cook time 40 min
Prep time 45 min
Ingredients:
1/2 cup dark chocolate1 cup heavy whipping cream
1 cup butter
1 cup powdered sugar
1 egg
3 cups all-purpose white wheat flour
1 tsp ginger
1/2 cup white chocolate
1/3 cup espresso coffee
Double Choc Ginger Creams is a decadent dessert that combines the rich flavors of dark and white chocolate with the warm spice of ginger. Perfect for a cozy afternoon tea or as a fancy treat for special occasions, this recipe will surely impress your guests. Whether you're an experienced baker or a novice in the kitchen, follow these steps to create a batch of delightful and luxurious double choc ginger creams.
Instructions:
- Finely chop the dark chocolate and place it in a heatproof bowl.
- Heat 1/2 cup of the heavy whipping cream (115g) until it just starts to simmer. Remove from heat.
- Pour the hot cream over the dark chocolate and let it sit for a minute.
- Stir until the chocolate is completely melted and smooth. Set aside to cool and thicken.
- Finely chop the white chocolate and place it in another heatproof bowl.
- Heat the remaining 1/2 cup heavy whipping cream (115g) until it just starts to simmer. Remove from heat.
- Pour the hot cream over the white chocolate and let it sit for a minute.
- Stir until the white chocolate is completely melted and smooth. Set aside to cool and thicken.
- In a large mixing bowl, beat the butter until creamy.
- Add the powdered sugar and beat until light and fluffy.
- Add the egg and continue beating until well combined.
- Mix in the flour and ground ginger until just incorporated. Do not overmix.
- Divide the dough into two portions. Flatten each portion into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Remove one dough disk from the refrigerator. Roll it out on a floured surface to about 1/4 inch thickness.
- Use a round cookie cutter to cut out cookies and place them on the prepared baking sheets.
- Repeat with the second disk of dough.
- Bake the cookies in the preheated oven for 10-12 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Pair the cookies according to size and shape.
- Spread a generous amount of the dark chocolate ganache on the flat side of one cookie.
- Top with the flat side of another cookie to form a sandwich.
- Combine the espresso coffee with the white chocolate ganache, ensuring the ganache is smooth and slightly runny. You might need to gently warm the ganache to achieve a drizzling consistency.
- Drizzle the espresso-infused white chocolate ganache over the assembled cookies using a spoon or piping bag.
- Allow the ganache to set before serving. For quicker setting, you can place the cookies in the refrigerator for a few minutes.
- Enjoy your Double Choc Ginger Creams with a cup of your favorite coffee or tea!
With a delightful combination of creamy chocolate and zesty ginger, these Double Choc Ginger Creams are sure to become a favorite in your baking repertoire. By following these tips and steps, you'll achieve a delicious and impressive dessert that will wow your family and friends. Enjoy your homemade treats with a cup of coffee or tea, and savor the rich, multi-layered flavors.
Double choc ginger creams FAQ:
Bake the cookies at 350°F (175°C) for 10-12 minutes, or until the edges are lightly golden.
The cookies are done when the edges are lightly golden. They may look slightly underbaked in the center but will firm up as they cool.
Yes, you can substitute heavy whipping cream with a non-dairy alternative like coconut cream or almond cream. However, this may slightly alter the flavor and texture.
Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate them for up to a week, or freeze for up to a month.
You can substitute espresso coffee with strong brewed coffee or omit it entirely for a milder flavor. Adjust the white chocolate ganache accordingly if omitting.
Cooking Tips:
- Make sure to use high-quality chocolate for the best flavor.
- Bring all ingredients to room temperature before starting for a smoother mixture.
- Don't overmix the dough; mix just until combined to ensure a tender texture.
- Chill the dough for at least 30 minutes before baking to help the cookies maintain their shape.
- Use freshly ground ginger if possible for a more intense flavor.
- Allow the cookies to cool completely before adding the chocolate cream to prevent it from melting and becoming too runny.
- Use a piping bag for more precise and even application of cream between the cookies.
Nutrition Facts
14 ServingsCalories 410kcal
Protein 5g
Carbohydrates 40g
Fiber 1.77g
Sugar 18g
Fat 27g
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