Wednesday, December 30, 2009

Chocolate Pixies with Ganache Tops

Ingredients for Cookies:

1/2 cup butter
1/4 cup unsweetened chocolate cocoa powder
2 cups white sugar
3 egg
1 teaspoon Vanilla
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup confectioners' sugar for decoration
Directions for Cookies:
Melt butter and chocolate together over low heat or in the microwave, cool slightly Preheat oven to 350 degrees and Grease cookie sheets.

In a medium bowl, mix eggs, vanilla and sugar with an electric mixer until smooth. Stir in melted chocolate mixture. Sift together the flour, baking powder, and salt . Stir dry ingredients into the egg mixture by hand until well blended. Refrigerate for at least 1 hour.

Shape rounded teaspoonfuls into balls and roll in confectioners' sugar. Place cookies 2 inches apart on prepared cookie sheets. Bake for 8 to 10 minutes or until soft to touch.

Ganache Recipe:
8 ounces bittersweet chocolate, chopped
1 cup heavy cream

Place the 8 ounces of bittersweet chocolate into a medium bowl. Heat 3/4 cup of heavy cream in a small sauce pan over medium heat. Bring cream to a slow boil, pour over the chopped chocolate, and whisk until smooth. Stir in the vanilla if desired. Allow the ganache to cool completely before spreading on the cookies.  For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.

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