Chocolate Heart Cookies with Creamy Pistachio Filling

Average: 0 (0 votes)
(0 votes)
Chocolate Heart Cookies with Creamy Pistachio Filling
share Share
bookmark_border Copy URL
Health Score:
2,7 / 10
1 hr
ready in 1 hr 45 min.
Ready in


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
For decoration
1 packet Fondant
Chocolate shaving (to sprinkle)
How healthy are the main ingredients?
Whipped creamsugar

Preparation steps


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.