Chocolate Hazelnut Thumbprints with Kahlua Ganache

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For Chocolate Hazelnut Thumbprints:
  1. 1/2 c. butter softened
  2. 2/3 c. sugar
  3. 1 egg yolk
  4. 2 tbsp. milk
  5. 1 tsp. vanilla
  6. 1 c. flour
  7. 1/3 c. baking cocoa
  8. 1/4 tsp. salt
  9. 1/2 c. finely chopped hazelnuts

For Kahlua ganache:
  1. 1 c. semi-sweet chocolate chips
  2. 1/4 c. heavy cream
  3. 3 tbsp. butter
  4. 2 tbsp. Kahlua or coffee liqueur


  1. For Chocolate Hazelnut Thumbprints:
  2. In a large mixing bowl, combine butter and sugar. Cream until light and fluffy.
  3. Beat in egg yolk, milk, and vanilla.
  4. In a large bowl, whisk together flour, cocoa, and salt.
  5. Add dry ingredients to the wet ingredients in the mixing bowl, and beat until just combined.
  6. Refrigerate for 1 hour or until dough easily forms into a ball.
  7. Shape into 1-inch balls.
  8. Roll each ball in the chopped hazelnuts until well-coated.
  9. Place each ball 2 inches apart on greased baking sheets.
  10. Press an indentation in the center of each dough ball using your thumb or the end of a wooden spoon.
  11. Bake at 350 degrees for 10-12 minutes, or until set when you lightly touch an edge (carefully).
  12. Remove cookies to wire racks to cool completely.
  13. Prepare ganache.

For Kahlua ganache:
  1. In a small microwave-safe bowl, combine chocolate chips, heavy cream, and butter.
  2. Microwave on high at 30-second intervals until chocolate is melted and the mixture is smooth.
  3. Whisk in Kahlua.
  4. Pipe or spoon into the center of each cookie.
  5. Allow 10-15 minutes for the ganache to slightly set. Devour.

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