My daughter and I are making spritz cookies as part of our holiday baking this year, and she thought it would be a good idea to make a chocolate filling and sandwich the cookies. I agree, but we are stuck on what would be the perfect chocolate filling/glue. (pun not intended)
I am thinking some sort of ganache, but I don’t want it to be too soft or too hard. I want it to set firmly, but not get crunchy-hard. We are envisioning something like the center of a Pepperidge Farms Milano.
Any ideas or suggestions are appreciated! And Happy Holiday baking to all!
You could use ganache, and follow the instructions in this recipe, for the truffles. Cool the ganache until it’s a thick (but not hard) consistency, and pipe/spread onto the cookies for sandwiching.
As a baker by profession I’ve often used the following, as a coating, or “painted” on flat cookies surfaces. I’ve also used it to sandwich cookies. And at Halloween I used some in a piping bag to draw Jack o Lantern faces on pumpkin shaped cookies. When it cools it’s firm but not hard.
In a microwave safe bowl place 4 tablespoons butter, margarine, or shortening, and one cup of real chocolate chips. Microwave at a low level, stirring a couple of times to smooth the mix out. Don’t overheat, it won’t take long. If you measure ingredients by weight, it’s three parts of chocolate to one part of added fat.
Nutella sounds great, JavaMaven. I have some in the cupboard and will experiment with it.
And Baker, that sounds exactly like the filling I was looking for. Thanks for the recipe! I think a piping bag is the way to go since the cookies are so small.