Cocoa Drops with Chocolate and Manuka Honey-Vanilla Bean Ganache
March 13, 2011
*Recipe adapted from Martha Stewart Living
- 2 cups all-purpose flour
- 1 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder
- 2 teaspoons kosher salt
- 8 ounces (2 sticks) unsalted butter, softened
- 1 1/3 cups sugar, plus more for rolling
- 2 large egg yolks
- 2 tablespoons heavy cream
- 2 teaspoons pure vanilla extract
- Preheat oven to 350 degrees. Line two baking sheets with Parchment paper.
- Sift flour, cocoa powder, and salt into a small bowl and set aside.
- Cream butter and sugar with a mixer until pale and fluffy. Reduce speed to medium, and add yolks, cream, and vanilla. Scrape sides of bowl. Beat in flour mixture until just combined.
- Roll balls using 2 teaspoons of dough for each, and roll each in sugar. Place 1 inch apart on the baking sheets.
- With the handle of a wooden spoon, press gently in the center of each to create an indentation.
- Bake, rotating sheets halfway through, until cookies are just set, about 10 minutes. (If indentations lose definition, press centers again.) Let cool slightly on baking sheets.
- Transfer cookies to wire racks, and let cool.
- Spoon or pipe warm ganache into center of each cookie. Let stand until firm, about 15 minutes. Cookies will keep, covered, for up to 3 days.
Chocolate Manuka Honey-Vanilla Bean Ganache
*Recipe adapted and altered from Martha Stewart Living
- 1/3 cup manuka honey
- 1/3 cup heavy cream
- 1 vanilla bean pod, split and scraped, pod reserved
- 4 ounces bittersweet chocolate, finely chopped
- 1 ounce (2 tablespoons) unsalted butter, softened
- Combine honey, cream, and vanilla seeds and it’s pod in a saucepan over medium heat. Bring this to a simmer while stirring until the honey dissolves. Remove mixture from heat, cover, and let stand for 20 minutes.
- Place chocolate in a food processor or finely chop it and place in a clean bowl.
- Return cream mixture to a simmer and then strain through a fine mesh sieve into the bowl of finely chopped chocolate. Let stand for one minute and discard solids.
- Whisk until smooth. Add butter, and continue to whisk until butter is incorporated.
- Let cool slightly, and then use immediately to spoon or pipe into each prepared thumbprint cookie.