Chocolate Heart Cookies with Creamy Pistachio Filling
- For the pistachio ganache
- 100 grams Whipped cream
- 300 grams white Couverture
- 20 milliliters Pistachio liqueur
- For the chocolate hearts
- 270 grams Pastry flour
- 40 grams cocoa powder (dark)
- 150 grams butter
- 75 grams fine, brown sugar
- 1 packet Vanilla sugar
- 2 drops Butter Vanilla emulsion
Preheat the oven to 180°C (approximately 350°F). For the pistachio ganache, chop the chocolate finely and place in a bowl. Boil the cream briefly and pour over the chopped chocolate. Stir the mixture until smooth, mix in the liqueur and let cool to room temperature.
For the chocolate heart cookies, mix the flour with vanilla sugar and sugar. Add the butter cut in small pieces and the butter flavoring and knead quickly to make a smooth dough. Wrap in foil and refrigerate for 30 minutes, then roll 5 mm (approximately 1/4 inch) thick on a lightly floured work surface and cut out 50-60 hearts. Place on a baking sheet lined with parchment paper and bake in the preheated oven for about 12 minutes. Remove and cool on a wire rack.
Pour the ganache into a piping bag with a small round tip, then pipe onto on half of the cookies and place the other half on top.
Roll out the fondant icing, cut into hearts the same size as the cookies. Place on top and sprinkle with grated chocolate. Allow to dry fully, then serve.