Cocoa Drops with Chocolate and Manuka Honey-Vanilla Bean Ganache

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Chocolate / Sweet




Chocolate Thumbprint Drops

*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.

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