Description
Valentine Ganache Cookies are soft, heart-shaped chocolate cookies filled with a rich and creamy ganache infused with raspberry jam. Perfect for celebrating love and sweet moments, these decadent sandwich cookies combine buttery, tender cookies with a smooth chocolate raspberry filling for a delightful treat.
Ingredients
Scale
For the cookies:
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
For the chocolate ganache filling:
- 1/2 cup heavy cream
- 4 ounces semi-sweet chocolate, chopped
- 2 tablespoons raspberry jam (seedless preferred)
Instructions
- Make the dough: In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy, about 2–3 minutes. Add the vanilla extract and mix again. Gradually stir in the flour and salt until a soft, smooth, and pliable dough forms but is not sticky.
- Chill and roll: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Once chilled, roll it out on a lightly floured surface to approximately 1/4-inch thickness.
- Cut the hearts: Use a heart-shaped cookie cutter to cut out an even number of cookies. For half of these cookies, use a smaller heart-shaped cutter to cut out a window in the center; these will be the tops of the sandwich cookies.
- Bake: Preheat your oven to 350°F (175°C). Place the cookies on a parchment-lined baking sheet and bake for 8–10 minutes, or until the edges just start to turn golden. Remove from oven and allow cookies to cool completely.
- Make the ganache: Heat the heavy cream in a small saucepan over medium heat until just simmering. Remove from heat and pour over the chopped semi-sweet chocolate in a bowl. Let sit for 1–2 minutes, then stir until smooth. Mix in the raspberry jam to add a bright, fruity flavor.
- Assemble: Spoon a small amount of the chocolate ganache onto the bottom solid heart cookie, then top it with the cut-out heart cookie. Gently press to spread the ganache to the edges. Let the cookies set until the filling is firm before serving.
Notes
- Ensure the dough is well chilled for easier rolling and cutting.
- You can substitute raspberry jam with any berry jam of your choice for a different flavor twist.
- Store assembled cookies in an airtight container at room temperature for up to 3 days.
- For a firmer ganache, refrigerate the assembled cookies for 15–20 minutes before serving.
- Make sure the edges of the cookies do not overbrown to keep them soft and tender.
