Jammy Truffle Cloud Cookies

Ingredients

8 oz chopped Bittersweet Chocolate - I use Tcho

3 Tablespoons Unsalted Butter cubed

2 eggs

1 Tablespoon Honey

⅓ cup Dark Brown Sugar - I use Dark Muscovado Sugar

¾ cup ground Almonds

1 Tablespoon Cake Flour

1/2 teaspoon Baking Powder

2 teaspoons Coaoa Powder

1/4 teaspoon Kosher Sea Salt

1/4 cup Berry Jam

1/2 teaspoon Corn Starch

1/4 cup granulated sugar

Powdered Sugar for garnishing

Prepare

  • Melt chocolate over very low heat or on top of a double boiler, over simmering water.

  • Remove from heat once melted and stir in butter until butter is melted and mixture is smooth. Set aside and move to the next step.

  • Beat eggs in a stand mixer on high speed.

  • Gradually adding the dark brown sugar and honey until.

  • Allow mixture to continue to mix for approximately 10 minutes. It will become airy and sugar and honey will be fully incorporated.

  • While the eggs, sugar and honey are whipping, whisk together in a bowl: almonds, cake flour, baking powder, cocoa powder and salt.

  • Once the egg mixture completes its whip time, gently fold in the chocolate-butter mixture.

  • Followed by folding in the almond mixture.

  • Cover and refrigerate for two hours or up to overnight.

  • Ahead of prepping the dough for baking, in a small bowl mix jam and cornstarch.

  • To form cookies for baking:

  • divided dough into 20 3/4"-1"rough dough balls.

  • Flatten ball into a dough disk (I do this with cupcake liners to make it less messy).

  • Add a heaping 1/2 teaspoon of jam/cornstarch mixture to the dough disc (I do this by putting jam mixture into a piping bag, but you can also just spoon the mixture onto the dough disk).

  • Gather up dough disc around the jam filling into a ball.

  • Roll dough ball in granulated sugar.

  • Place dough ball on a sheet pan (one that will fit in your freezer).

  • Once dough balls have been processed, freeze for at least 20 minutes before baking (or store in the freezer for future baking).

  • Pre-heat oven to 325 degrees.

  • Place frozen dough balls on a baking parchment lined cookie sheet well spaced and bake for 14-16 minutes. Cookies will be slightly cracked when done baking.

  • Allow cookies to cool on cookie sheet for a couple minutes before transferring to a cooling rack.

  • Once cooled, dust with powdered sugar.


Recipe makes 20 cookies.




©2020 by Lucolette.