Mocha Cookies with Chocolate Drizzle
Ingredients
- For the dough
- 150 grams softened butter
- 70 grams powdered sugar
- 140 grams Pastry flour
- 1 egg yolk
- 1 Tbsp Espresso powder (instant)
- 1 Tbsp cocoa powder
- For the filling
- 3 Whipped cream
- 100 grams Dark chocolate (grated)
- 1 Tbsp Espresso powder
- 2 centiliters Cognac
- For decoration
- 50 grams dark Couverture
- 20 grams chocolate Cake icing
- Chocolate-covered espresso bean
Preparation steps
For the dough, mix butter, sugar and egg yolks until creamy and stir in espresso powder, cocoa powder and flour until smooth dough forms. Refrigerate dough for about 1 hour.
Roll out dough between two sheets of plastic wrap into a thin layer, about 1 cm (approximately 1/3 inch) and cut out small, ovals. Place on a baking sheet lined with parchment paper and bake in preheated oven at 180°C (approximately 350°F) for about 12 minutes. Remove from oven and let cool on a wire rack.
For the filling, mix cream and espresso powder in a saucepan and bring to a boil and add chocolate and stir until melted, Stir in cognac and remove from heat and let cool to room temperature, Fill a piping bag with chocolate cream filling and pipe cream onto on flat side of half of cookies and gently press flat side of remaining cookies into cream.
For decoration, melt chocolate and glaze and allow to cool until lukewarm. Place chocolate mixture in a freezer bag and cut a small corner and pipe fine lines on cookies and decorate each with a chocolate coffee bean. Allow chocolate to dry. To serve, arrange on a plate.
