You're going to love these chocolate wafers with bits of bittersweet chocolate, and stuffed with a white chocolate ganache. Perfect for the chocolate lover!
Prep Time25 minutesmins
Cook Time10 minutesmins
Total Time35 minutesmins
Course: Dessert
Cuisine: American
Servings: 30
Calories: 161kcal
Author: Chef Dennis Littley
Ingredients
Cookie
1 ½cupsunbleached all purpose flour
¾cupunsweetened cocoa powder
1cupplus 2 tbsp. sugar
¼teaspoonsalt
¼teaspoonbaking soda
14tablespoonunsalted butter1 ¾ sticks
3tablespoonwhole milk
1teaspoonpure vanilla
1 ½ozbittersweet chocolate
Filling
6ozwhite chocolatefinely chopped
¾cupheavy cream
Instructions
Cookie
in the bowl of a food processor add the bittersweet chocolate and half the sugar, and pulse until the chocolate bits are the size of sesame seeds.
add the flour, cocoa, and remaining sugar, salt and baking soda to the food processor and pulse to blend thoroughly.
Cut the butter into twelve pieces and add to the flour mixture and pulse several times.
combine the milk and vanilla
with the food processor running add the milk mixture through the feed tube and continue to process until the mixture clumps around the blade or the sides of the bowl.
Transfer the dough to a large bowl or cutting board and knead a few times to make sure it is fully blended.
Form the dough into a log about 14 inches long and 1 ¾ in diameter.
Wrap the log in plastic wrap and refrigerate for at least one hour or up to three days.
Filling
Add the white chocolate to the bowl of your food processor and pulse until the chocolate is finely chopped.
Place the chocolate into a stainless steel bowl
Heat the heavy cream to almost boiling and pour it over the white chocolate and stir until completely melted.
Pour the melted white chocolate into your food processor and pulse several times until the chocolate ganache is perfectly smooth.
refrigerate the white chocolate ganache for 2 hours or up to 2 days.
Finishing the cookie
Preheat oven to 350 degrees F
Remove white chocolate ganache from refrigeration and allow to come to room temperature.
Slice the log into circles about ¼ inch thick
place on prepared cookies sheet, or on parchment paper and bake at 350 for 12-15 minutes*
When cookies are done remove from pan to a cooling rack
After cookies have completely cooled they may be stuffed with the white chocolate ganache.
using a butter knife or small metal spreader, place about a teaspoon of white chocolate ganache on one wafer and spread it to cover the wafer.
place another wafer on top of the ganche, and set aside.
repeat until all the cookies are filled.
Notes
*Cookies will rise and then deflate, they are done 1 ½ minutes after they deflate. if cookies are not baked long enough they will not crisp up enough