Posted on Friday, 4th November 2011 by Grace
I know what you’re thinking, “More chocolate?” – Yes! – But not just any chocolate, undeniably delectable chocolate. Light and creamy Raspberry-White Chocolate Ganache sandwiched between two intense soft and chewy Triple Chocolate Fudge Cookies. Can you say, “Irresistible?”
I know I told you last week that my chocolate craving had been satisfied. I thought it was. But the Mocha Cupcakes only kicked off a more intense craving. And the familiar twinges of withdrawal came creeping back this week. I came to the realization that one chocolate dessert was never going to satisfy this chocoholic’s craving.
The question before me was, “How to satisfy my craving yet still be able to fit into my jeans?” The answer was simple make “little” bundles of rich chocolate deliciousness. I don’t know about you but I don’t feel near as guilty indulging in smaller-sized treats (probably why I make so many mini desserts). I use this same logic at Halloween. I’ve never felt guilty indulging in three bite-sized chocolate bars yet indulging in one regular-sized bar can set off pangs of guilt, often times, for days.
At first I thought triple chocolate would suffice but then I thought I should add a little extra chocolate for good measure. I decided on a white chocolate filling. Don’t get me wrong I enjoy white chocolate but it’s very sweet. I wanted to cut the sweetness so off to the market I went in search of fresh berries. The stars were definitely aligned because I arrived at the market just in time for the afternoon delivery. The shelves were stocked neatly with baskets upon baskets of berries. Too many to choose from, almost too many that is. My eyes were immediately drawn to the ruby red gems and the choice was made. The raspberries came home with me.
I decided to make a quick raspberry jam to add to the filling. But I wondered if it would cut the sweetness enough. I decided to err on the side of caution and also added mascarpone cheese, not a lot – just enough. It was delicious and creamy yet still not quite right. Freshly whipped cream to the rescue. Finally – light, creamy and delicious! The perfect filling sandwiched between rich, dark chocolate goodness.
The question remains, did the logic pay off? How many of these “little” bundles did I enjoy? One? Two? What do you think?
Triple Chocolate Fudge Cookies With Raspberry-White Chocolate Ganache Filling {Biscotti ai Tre Cioccolati con Ganache al Cioccolato Bianco e Lamponi}
Make 20 sandwich cookies
- Triple Chocolate Fudge Cookies {Biscotti ai Tre Cioccolati}
- Raspberry-White Chocolate Ganache Filling
- Raspberry Jam
Triple Chocolate Fudge Cookies {Biscotti ai Tre Cioccolati}
Makes 40 20-g (¾-ounce) cookies
- 15 g (2 tablespoons) unsweetened cocoa powder
- 63 g (½ cup) all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 120 g (4¼ ounces) bittersweet chocolate
- 120 g (4¼ ounces) milk chocolate
- 80 g (1/3 cup + ½ tablespoon) unsalted butter
- 2 large eggs
- 80 g (1/3 cup + 1 teaspoon) caster (superfine) sugar
- 80 g (1/3 cup + 1 tablespoon) golden yellow sugar (light brown sugar)
- 1 teaspoon pure vanilla extract
- 113 g (heaping ½-cup) semisweet chocolate chips
- 57 g (barely 1/3 cup) milk chocolate chips
- Using a fine mesh sieve sift cocoa two times into a small bowl. Sift flour, baking powder and salt over top cocoa. Whisk to well combine, set-aside.
- Melt chocolate and butter together in a heatproof bowl set over a pan of just simmering water over low heat, stirring until smooth. Remove from heat and stir in vanilla.
- Meanwhile, in a large bowl, using hand-held electric mixer cream eggs, caster sugar and golden yellow sugar at medium speed until pale.
- Add the chocolate-butter mixture and beat at medium speed until well combined.
- Gradually add the flour mixture and beat at low-medium speed to well combine.
- Fold in chocolate chips by hand with a large flexible spatula.
- Line three baking sheets with non-stick baking paper or silicone baking mats. Using a small retractable ice cream scoop drop 20 g (¾-ounce) portions onto prepared baking sheets. Roll each portion into the shape of a ball and return to baking sheet spacing cookies 5-cm (2-inches) apart. Chill cookie balls in the refrigerator until almost firm, about 10 minutes. (Don’t chill the cookie balls too long you don’t want the cookie balls to be too hard just enough to help prevent the cookies from spreading.)
- Preheat oven to 180° C (350° F).
- Bake until edges are set but cookies are still soft in the middle, 12 to 15 minutes.
- Remove from oven; transfer to a wire rack and allow cookies to cool on baking sheet, 1 minute. Remove cookies from baking sheet with an offset spatula and return to wire rack to cool completely.
Raspberry Jam {Marmellata di Lamponi}
Raspberry-White Chocolate Ganache Filling {Ganache al Cioccolato Bianco e Lamponi}
- 113 g (4 ounces) mascarpone cheese
- 240 ml (1 cup) heavy cream, 35%, divided
- 339 g (12 ounces) white chocolate
- 110 ml (1/3 cup + 2 tablespoons) raspberry jam, homemade or store-bought
- In a heatproof bowl set over a saucepan of just simmering water over low heat stir together mascarpone cheese, 60 ml (¼ cup) cream and chocolate until chocolate is melted and mixture is smooth.
- Remove from heat, strain mixture through a fine mesh sieve into an airtight container discarding any solids. Cover and chill in the refrigerator until firm, 2 to 3 hours.
- In a small bowl whisk remaining heavy cream (180 ml or ¾ cup) to soft peaks.
- Remove chocolate mixture from refrigerator, whisk in raspberry jam.
- Whisk one-third whipped cream into chocolate mixture (to loosen mixture). Whisk in another third and then whisk in remaining whipped cream.
Assembling Cookies
- Transfer filling to a large pastry bag fitted with a large decorative tip.
- Pipe filling onto one cookie and sandwich together with a second cookie. Repeat with remaining cookies.
- Buon Appetito!
You may also enjoy:
Tags: after school treat, afternoon tea, chocolate, chocolate cookies, chocolate dessert, chocolate frosting, chocolate icing, cookies, dessert, desserts, food, food photography, food photos, frosting, fruit, fruit desserts, individual dessert, individual desserts, Italian cookies, Italian dessert, mini desserts, sandwich cookies, small cakes, white chocolate, white chocolate cookies
Posted in Baking & Pastry, Baking Mise en Place, Fillings, Frostings & Dessert Sauces, Pastry Doughs & Batter, Recipes
Comments (37)
Twitter
Facebook
Google + 
Subscribe
Flickr
November 4th, 2011 at 4:36 pm
Ooooh, sounds and looks delicious! How do you shape them so very perfectly?
I love the occasional chip peeking through in some cookies
November 4th, 2011 at 5:25 pm
This looks so good. Love your photos.
November 4th, 2011 at 6:35 pm
i know what my family is getting for Christmas! These look like perfect little packages!
November 4th, 2011 at 7:58 pm
Love the round shape of these. Very eyecatching for a yummy dessert!
November 4th, 2011 at 9:28 pm
Kiri I used a small ice cream scoop and then I rolled each into a ball. I chilled them for about 10 minutes and then baked.
November 4th, 2011 at 9:49 pm
Love these gems! Especially the raspberry white chocolate filling~
November 5th, 2011 at 7:38 am
Truly irresistible and lovely presentation!
November 5th, 2011 at 12:00 pm
love these! the filling sounds absolutely divine!
November 5th, 2011 at 11:20 pm
I can tell you that my reaction was not “What, more chocolate?” It was, “Yes, another awesome chocolate dessert!” Seriously, you always come up with the best treats.
November 6th, 2011 at 8:34 am
These look delicious!
November 6th, 2011 at 9:34 am
If those were in my kitchen I’d eat too many to count! I am curious of how many you got to eat:-)
November 6th, 2011 at 11:03 am
So irresistible I had to pin and tweet. Now I just need to make.
November 6th, 2011 at 5:32 pm
Very pretty Gracie and Congratulations on Top 9!
November 6th, 2011 at 7:03 pm
You had me at triple chocolate. These look great. I love your pictures! Beautiful!
November 6th, 2011 at 7:34 pm
Yay for Top 9! These are gorgeous!! And yum – raspberry and chocolate is one of my favorite combinations.
November 6th, 2011 at 7:38 pm
Thank you Dara!
November 6th, 2011 at 7:38 pm
Lauren too many!
November 6th, 2011 at 7:42 pm
Thanks Sandra!
November 6th, 2011 at 7:43 pm
Can you say “YUM”….
These look amazing!
November 6th, 2011 at 7:43 pm
Thanks Amber I had myself at triple chocolate.
November 6th, 2011 at 7:46 pm
Me too Jacqueline. It was my daughter’s birthday today and I really wanted to make a White Chocolate Mud Cake with Raspberry I can’t get enough of the combination but she was craving red velvet, so red velvet it was.
November 7th, 2011 at 4:45 am
What an absolutely perfect combination of flavours. White chocolate and raspberry just work so well together especially when surrounded be more chocolate!
November 7th, 2011 at 7:33 pm
Grace, your cookies look so good. I love the filling.
November 8th, 2011 at 2:07 pm
Who ever thinks “more chocolate?”, in a negative way?!?! Not me!
November 8th, 2011 at 5:42 pm
Thank you
November 10th, 2011 at 4:22 pm
I absolutley love this idea – balls of cake they are really fantastic. I do lots of cake truffles at but I have never considered this idea before – amazing! I must try these thank you so much for posting and you have a beautiful site
November 13th, 2011 at 7:59 pm
Hi Grace, Melissa here from Food Bloggers of Canada. Just popping by to check out your blog and let you know we’ve added you to our Membership Directory. Welcome aboard! You have some stunning photography on your blog as well as your recipes. Feeding all the senses
November 16th, 2011 at 9:01 am
Thanks Melissa, I am so late in joining but glad I finally had some time to come by and visit the site. You guys have done a wonderful job, a ton of informative information.
November 29th, 2011 at 10:23 pm
They look like little Christmas ornaments! Only I’d be eating my Christmas tree
November 30th, 2011 at 2:54 am
Love, love, love those cute chocolate cookies! I am not a big fan of white chocoalte, but I bet if I replace it with dark chocolate in a ganache it will taste amazing, but it would not look as gorgeous of course
December 1st, 2011 at 4:40 pm
Your recipe for the cookie says:
•80 g (1/3 cup + 1 teaspoon) caster (superfine) sugar
•80 g (1/3 cup + 1 tablespoon) golden yellow sugar (light brown sugar)
Is 80g 1/3 cup + 1 teaspoon or 1/3 cup + 1 tablespoon?
December 1st, 2011 at 8:56 pm
Dark chocolate ganache sounds yum, my daughter wants me to make these for a Christmas cookie exchange this weekend, I think I will try some with the dark chocolate, it’s definitely up my alley. p.s. just liked your FB page
December 1st, 2011 at 9:04 pm
me too Marty, I am a chocolate fanatic.
December 5th, 2011 at 12:08 am
that is really decadent it looks so good
December 9th, 2011 at 5:51 pm
Just stumbled onto your website WOW!!! Can you please tell me the name of the delectable delights on the top right of your home page.
December 11th, 2011 at 8:01 am
Carol are you talking about the profiteroles on my banner, the ones in the bowl? I’ve posted a recipe for them here http://gracessweetlife.com/2011/01/profiteroles-with-vanilla-creme-chantilly-and-hot-chocolate-sauce/ I made my choux buns a bit bigger but you can make them smaller and they will match the ones in the image. I am making some today. One of my favourite pastries.
January 17th, 2012 at 2:55 pm
Beautiful! Stunning pictures, I bet the cookies are delicious.