Ingredients
Cookie Shell
- 7/8 cup (90g) almond flour, spooned and leveled
- 3/4 cup (90g) powdered sugar, spooned and leveled
- 1/4 cup (20g) Dutch-process cocoa powder, spooned and leveled
- 5 g espresso powder
- 3 (100g) large egg whites, room temperature
- 1/2 cup (100g) granulated sugar
Ganache Filling
- 1/3 cup (80mL) heavy cream
- 1 cup (6oz) dark chocolate
- 1/2 tsp peppermint extract
Topping
- 1/4 cup (1.5oz) dark chocolate
- 1 candy cane or peppermint candies, crushed
Method
Mocha Cookie Shell
- Start off by measuring all of your ingredients out. Sift together the almond flour, powdered sugar, cocoa powder and espresso and set them aside.7/8 cup (90g) almond flour spooned and leveled, 3/4 cup (90g) powdered sugar spooned and leveled, 1/4 cup (20g) Dutch-process cocoa powder spooned and leveled, 5 g espresso powder
- Heat up a small pot of water on the stove to create a double boiler for your Swiss meringue. Whisk the egg whites and sugar in a mixing bowl over the double boiler until about 120F (49C) or until the sugar is fully dissolved and the egg whites are frothy.3 (100g) large egg whites room temperature, 1/2 cup (100g) granulated sugar
- Remove from the heat and use the whisk attachment to beat the egg whites and sugar until soft peaks form, about 2 minutes.
- Use a firm spatula to fold the dry ingredients into the meringue. This may take a while, just keep folding and pressing the batter against the wall of the bowl until the mixture is able to ribbon off and form a complete figure '8' without breaking. Don't over-mix.
- Using a piping bag, with a small circle tip, pipe out 1 1/2 inch size circles onto a lined cookie sheet about 2 inches apart.
- Tap tray on the counter a few times to remove any air bubbles from within the batter (use a toothpick to remove any air bubbles that are visible and won’t come out).
- Allow the cookies to form a shell for about 20 minutes while preheating oven to 300F (149C) conventional (no fan). Bake one pan at a time in the center of the oven for 13 minutes. Remove and allow them to cool completely before filling.
Chocolate Ganache Filling
- Heat up the cream in the microwave or on the stove in a saucepan, just until it's simmering (not boiling).1/3 cup (80mL) heavy cream
- Pour the cream over the chocolate and cover the bowl, letting it sit for a few minutes. Then slowly stir the chocolate and cream together until it's smooth.1 cup (6oz) dark chocolate
- Stir in the peppermint extract and allow the ganache to cool halfway, until it is thick enough to work with but soft enough to go through a piping bag.1/2 tsp peppermint extract
- Pipe the ganache on a shell and close with a top cookie. Don’t wait too long to close them, your ganache will harden and then it won’t stick.
Topping
- Melt the chocolate in the microwave on 10 second intervals, stirring between each session it is melted. Stir until it's smooth.1/4 cup (1.5oz) dark chocolate
- Drizzle chocolate on top of the cookies. While the chocolate is still wet, sprinkle some crushed candy canes on top.1 candy cane or peppermint candies crushed
- Allow the drizzle to dry completely before serving. Store in an airtight container in the refrigerator up to a week or freeze for a couple of months.
Nutrition
Serving: 1gCalories: 133kcalCarbohydrates: 17gProtein: 2gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 3gCholesterol: 4mgSodium: 11mgFiber: 1gSugar: 13g