Description
Valentine Ganache Cookies are a delightful treat featuring rich chocolate and raspberry-flavored doughs filled with smooth ganache. Perfect for expressing love, these cookies combine a tender crumb, intense chocolate flavor, and a creamy chocolate center, decorated with festive toppings for an irresistible sweet bite.
Ingredients
Scale
For the Cookie Dough
- 1 cup Butter (substitute with vegan butter for dairy-free option)
- 1 cup Brown Sugar (can be substituted with coconut sugar)
- 1/2 cup Granulated Sugar
- 1 large Egg (aquafaba for vegan alternative)
- 1 teaspoon Vanilla Extract
- 3 cups All-Purpose Flour (or 1:1 gluten-free blend)
- 3/4 cup Unsweetened Cocoa Powder
- 1/4 cup Raspberry Powder or Food Coloring (or finely crushed dried strawberries)
For the Ganache Filling
- 1 cup Heavy Cream (or coconut cream for dairy-free)
- 8 ounces Chocolate (dark or white per preference)
For Topping (Optional)
- 1/2 cup Freeze-Dried Raspberries
- 1/4 cup Heart Candies
- 1/2 cup White Chocolate (for drizzling)
Instructions
- Cream Butter and Sugars: In a mixing bowl, cream together the butter substitute with both brown and granulated sugars until the mixture is light and fluffy, about 3-5 minutes using an electric mixer.
- Add Egg and Vanilla: Beat in the egg (or aquafaba) and vanilla extract until fully combined and smooth.
- Divide and Flavor Dough: Split the dough into two equal portions. Mix unsweetened cocoa powder thoroughly into one portion for the chocolate dough. In the other, blend in the raspberry powder or food coloring to create the raspberry dough.
- Chill Dough: Wrap both dough portions tightly in plastic wrap and refrigerate for at least 30 minutes until firm.
- Prepare Baking Sheet and Oven: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- Shape Cookies: Scoop out balls alternately from each dough and place on the baking sheet. Using a thumb or the back of a spoon, create a small well in the center of each cookie ball to hold the ganache later.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges look set and the centers remain slightly underbaked for softness.
- Prepare Ganache: While cookies bake, gently heat the heavy cream in a saucepan until just about to simmer. Remove from heat and pour over chopped chocolate. Stir slowly until the chocolate is completely melted and smooth.
- Fill Cookies: Allow the cookies to cool completely on a wire rack. Then carefully spoon or pipe the warm ganache into the wells of each cookie.
- Decorate: Immediately sprinkle freeze-dried raspberries or heart candies on top of the ganache for a romantic finish. Optionally, drizzle melted white chocolate over the cookies for extra decoration.
Notes
- These cookies are ideal for sharing on Valentine’s Day or other special occasions.
- Feel free to customize with different types of chocolate or fruit powders according to your preference.
- The dough can be made vegan and gluten-free by using suggested substitutes mentioned in the ingredients.
- Ensure ganache is poured when warm but not hot to prevent melting the cookies.
- For storage, keep cookies in an airtight container refrigerated for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
