Chocolate Ganache Thumbprints

by angelika on December 18, 2010

Today we have another cookie favorite. These thumbprints taste a lot like a ganache covered brownie bites. I absolutely love them. They are so rich and decadent, and such a perfect bite sized treat. The vanilla honey ganache that fills them is an all time favorite. I use it in so many other recipes. In fact, it fills my Strawberry Macarons as we speak.

Chocolate Ganache Thumbprint
2 cups all purpose flour
1 cup plus 1 tablespoon cocoa powder
2 tsp coarse sea salt
2 sticks of butter, softened
1 1/3 cup sugar, plus more for rolling
2 large egg yolks
2 TBS heavy cream
2 tsp vanilla extract
ganache:
1/3 cup honey
1/3 cup heavy cream
1/2 vanilla bean, split and scraped
4 oz bittersweet chocolate bar, chopped
2 TBS unsalted butter, cubed
This recipe is another Martha Stewart Creation. 
Preheat oven to 350º. 
Sift flour, cocoa powder and sugar into a small bowl. In your mixer cream the butter and sugar. Add yolks, cream and vanilla. Scrape the sides of the bowl and slowly add the flour mixture, with the mixer on low, until just combined. 
Use two tsp of dough to form little balls. Roll the ball in sugar and set on a cookie sheet lined with parchment. Use a wooden spoon handle to make an indentation in the cookie. 
 

Bake at 350º for about 10 minutes until cookies are just set. Transfer cookies to racks to cool. 
To make ganache, warm the honey and cream over medium heat stirring until honey dissolves. Take a knife down the center of a vanilla pod and then run your knife down one of the pieces, scraping out the vanilla seeds. Add the seeds to the cream mixture. Remove from heat and cover, then let it stand for 20 minutes. 
Cut up the chocolate bar into pieces. I usually use Ghiradelli chocolate to bake. Remember that the baking aisle has 4 oz bars and the candy aisle has 3 oz bars. Always buy your baking chocolate in the baking aisle. Also, never use chocolate chips to make ganache. They are a lot of other ingredients, like stabilizers, in chocolate chips, so it just doesn’t turn out right. 

I like to use a food processor to make ganache, I love how fast it goes. I have the mini prep Cusinart that is perfect for this. Chop the chocolate into a fine powder. Bring the cream mixture to just under a boil. Strain it into the waiting chocolate. Let it stand for one minute. Then whiz it up. Add the butter cubes and whiz again. Voila, gorgeous ganache! 

Spoon the ganache into the indentations of the cookies and let them stand for about 30 minutes to set up. Keep in an airtight container at room temperature. 
A votre santé! 

{ 3 comments… read them below or add one }

mbt men shoes July 26, 2012 at 9:23 am

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north face clearance November 5, 2012 at 12:34 pm

Heya are using Wordpress for your site platform? I’m new to the blog world but I’m trying to get started and create my own. Do you require any coding expertise to make your own blog? Any help would be greatly appreciated!

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angelika November 5, 2012 at 2:59 pm

Hi, I do use wordpress and you don’t need any coding experience. It is all very easy with templates.

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