Who better than the Australian Queen of chocolate to ask for these delicious chocolate cookie sandwiches? Kirsten Tibballs shares her love of chocolate with everyone through her Savour Online Classes, this is one of her most popular online recipes.
Chocolate cookies:
120 g plain (all-purpose) flour
30 g Callebaut cocoa powder
5 g cream of tartar*
2 g bicarbonate of soda
2 g sea salt
125 g unsalted butter
200 g Callebaut 70-30 Dark Couverture 70%
110 g whole eggs, at room temperature
120 g caster (superfine) sugar
130 g brown sugar
*If you can't get cream of tartar, you can replace it by adding a small amount of lemon juice into the butter.
Vanilla ganache:
235 g fresh cream 35% fat
10 g Heilala Vanilla Bean Paste
8 g inverted sugar*
35 g unsalted butter
220 g Callebaut Dark 811 Couverture 54.5%
80 g Callebaut Milk 823 Couverture 33%
*If you don't have inverted sugar, you can use honey.
Chocolate cookies:
Preheat the oven to 160 C.
Line 3 standard baking trays with Silpat mats or baking paper.
Combine the flour, cocoa powder, cream of tartar, bicarbonate of soda and salt in a bowl. Set aside.
Melt the butter in a small saucepan or the microwave. Once fully melted, stir in the chocolate and combine until smooth. If the chocolate doesn’t completely melt from the heat of the melted butter, you can apply a little bit more heat. Leave at room temperature to cool.
In the bowl of a stand mixer fitted with a whisk attachment, place the eggs, caster sugar and brown sugar and whisk for 5-6 minutes until pale and light. Change to a paddle attachment and add the dry ingredients, until just combined. Add in the cooled chocolate and butter mixture and combine.
Transfer the mixture into a piping bag fitted with a 12 mm plain piping tube. Pipe approximately 30 mm discs onto your lined trays, leaving room between to allow for spreading.
Bake for 8-9 minutes at 160 C until risen and cracked on top. Leave to cool on the trays.
Vanilla ganache:
In a saucepan boil the cream, vanilla, inverted sugar and butter. Pour over the two couvertures in a bowl and whisk to combine. Cover with plastic wrap touching the surface of the ganache and cool at room temperature until it reaches a piping consistency.
Assembly:
Once cool, turn over every second biscuit. Place the ganache once set into a piping bag with a 12mm plain piping tube. Pipe onto the turned over biscuits and then sandwich together.
Credits: Savour Online Classes by Kirsten Tibballs
Photo Credits: Savour Online Classes by Kirsten Tibballs
