by Dorie Greenspan
Contributing Baker: Marcel DeSaulniers
Ahh, I was so looking forward to making these!! Chocolate mint ganache, sandwiched between two chocolate cookies, and topped with even more ganache (to resemble a nightcap).
These treats are small, and are meant to be eaten with your fingers. However, a fork may have been better, for the cookies are like a small moist sponge cake, that stick to the tips of your fingers, and are quite messy.
These were a bust for me. The chocolate mint ganache had no mint flavor to it all. I should have went with my instinct to infuse the cream for a longer time - at least an hour, as I do when I make ice cream. It also was too firm to pipe. Well, it was perfect when I pulled it from the fridge, but as it sat out on the counter, while I baked my last set of cookies, it firmed up even more! I had to place the bowl of ganache over a waterbath to soften it back up. Unfortunately, the ganache was not as smooth after doing so.
I felt the cookies were too light for the heavy ganache. I'm thinking maybe brownies would work better, or maybe even meringue cookies for more of a textural difference.
I only made a few for the photo - the rest of the cookies are in the freezer, waiting for a recipe that calls for cake crumbs - they'll probably end up in the trash though. And the extra ganache? Who knows. Would hate to throw out all that good chocolate. Maybe I can make truffles with it, or stir it in to warm milk for hot cocoa. (It would be a lot of cocoa!)
To view how my fellow bakers fared with this recipe, click here to be taken to the TWD blogroll for their links.