Chocolate Caramel Thumbprints
Healthy, because
Even smarter
Nutritional values
These delicious cookies combine chocolate and caramel and come together in less than 2 hours.
Serve these cookes with our traditional Hot Chocolate recipe.
(Percentage of daily recommendation)
| Calorie | 113 cal. | (5 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 12 g | (48 %) | ||
| Roughage | 0.6 g | (2 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.2 mg | (2 %) | ||
| Vitamin K | 0.6 μg | (1 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.4 mg | (3 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 5 μg | (2 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 1.5 μg | (3 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 110 mg | (3 %) | ||
| Calcium | 36 mg | (4 %) | ||
| Magnesium | 14 mg | (5 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 1 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 14 g |
Ingredients
- For the caramel cream
- 1 ½ liters milk
- 18 ozs sugar
- 1 pinch baking soda
- 1 tsp Vanilla bean
- For the dough
- 9 ozs Pastry flour
- 4 ozs cocoa powder
- 2 tsps salt
- 8 ozs butter
- 8 ozs sugar
- 2 egg yolks
- 2 Tbsps Whipped cream
- 1 Vanilla bean (seeds)
- sugar (for rolling)
Preparation steps
For the caramel cream, slowly heat the milk with the sugar until the sugar has dissolved. Boil the mixture for about 45 minutes, stirring occasionally. Do not let the mixture burn. When the milk begins to color, add the baking soda and vanilla. Bring back to a boil, stirring constantly for about 15 minutes, until the mixture is thick and creamy. Remove from the heat and let cool, stirring occasionally.
Preheat the oven to 350°F.
For the dough, sift the flour into a bowl. Mix in the cocoa powder and salt. Beat the butter and sugar until creamy. Stir in the egg yolks, cream and vanilla. Add the flour mixture and knead into a smooth dough. Use a teaspoon to form portions of the dough into small balls. Roll the balls in sugar and set on a lined baking sheet. Press your thumb or the handle of a spoon into the balls to form a well in the center. Bake for about 10 minutes. Remove from the oven and let cool on a wire rack.
Stir the caramel cream and pour into a piping bag with a serrated nozzle. Squeeze a dollop of the caramel cream into the wells, let dry, and serve.
