When I was young, February was equal to Valentine's day ^^.
There were so many things that we did at school (esp. when we had a crush on someone hehe). Right now all I can think about this day is "I will have a chance to bake a lot without having to eat all of them", and I think that people who love to bake will agree with me, haha.
Many people asked me for the recipes for Valentine's day but I don't think that it's about the recipe the thing that we have to pay attention to is the design and the presentation. Choosing the color or pan that's cute is the basic idea.
Anyway, when you asked for it, this recipe is one of Valentine's sweets as it's so cute.
Not only cute, but the taste of the cookie is also so intense (bitterness from chocolate and coffee), with sweetness and richness from the white chocolate ganache. Just like the taste of love!
Well, only the chocolate cookie (without the filling) is very delicious, but the taste of it is quite strong, so when you add the white chocolate ganache into it the taste is more mellow.
To give as a gift use a small bag and put one sandwiched cookie into it and decorate with a cute ribbon to make it suitable for this sweetest time of the year!!!
100 g ......................... Unsalted butter (Room temperature)
1/8 tsp ...................... Salt
1/2 tsp ...................... Vanilla extract
65 g ........................... Granulated sugar
1 ................................ Egg yolk
110 g .......................... All-purpose flour
15 g ............................ Cocoa powder
Whipped white chocolate ganache
40 g ............................ White chocolate
15 g ............................. Whipping cream
35 g ............................. Unsalted butter
Preheat an oven to 180℃ Using upper and lower heat.
Have ready a baking sheet lined with baking paper.
Mix the milk and instant coffee granules together.
Beat the butter with salt and vanilla until smooth. Add the sugar and beat until light in color. Add the egg yolk and coffee mixture and beat to combine.
Sift the flour and cocoa powder into the bowl.
Fold to combine.
Put into a piping bag fitted with a 1 cm. star nozzle.
Pipe the cookie dough into 3.5 cm rounds onto the prepared baking sheet. You will get about 24 pieces.
Bake in 180℃ Preheated oven for 18-20 minutes.
Let the cookies cool completely.
Heat the white chocolate in a microwave (360W) for 1.30 minutes and stir until melted.
Heat the whipping cream in a microwave (360W) for 10 seconds and pour it into the white chocolate bowl. Stir to combine.
Put the butter into the bowl.
Stir to combine and refrigerate for 30 minutes.
Whip the ganache until peaks form.
Put into a piping bag fitted with a 5 mm. star nozzle. Pipe on the bottom of half of the cookies.
Place the rest of the cookie on top of the whipped ganache and press lightly.
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