1. Make cookies- Whisk together cocoa pwd and flour
in bowl. Put butter and g. sugar in bowl of an
electric mixer with paddle attachment. Mix in med-
high until pale and fluffy, about 3 min. Mix in eggs
until well blended. Reduce speed to low. Add flour
mixture; mix until just combined. Divide in half,
shape each half into a disk; wrap in plastic.
Refrig. until firm, about 1 hour.
2 Preheat 350 degree. Transfer dough to work surface
lightly dusted with confectioners sugar. Roll out
dough to 1/8-in thick. Cut out cookies using 2-in
round cookie cutter, space 1/2-in apart on baking
sheets lined with parchment paper. Repeat with
remaining scraps. Bake cookies until firm, rotating
sheet halfway, 10 to 12 min. Let cool completely on
sheet on wire rack.
3. Meanwhile, make ganache- Bring cream to a boil in
a small saucepan over med-high heat. Add chocolate.
Cook, stirring constantly until chocolate is smooth.
Stir in peppermint extract. Let cool slightly, 10 to
25 min
4. Spoon 1 tsp. ganache onto bottom of 1 cookie;
sandwich with another cookie. Repeat with remaining
cookie and ganache. Refrig. unitl firm, about 10
min.
5. Make Glaze- Melt chocolate in a heatproof bowl
set over a pan of simmering water, stirring
constantly. Let cool slightly. Sip one flat side
each sandwich into melted chocolate to coat; gently
shake off excess. Place sandwiches, chocolate side
up, on wire rack set over baking sheets. Refrig
until set, about 15 min
Originally Submitted
3/18/2012
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