Cookies: Chocolate Chips with Christmas Ganache

5 from 2 votes
Total Time 25 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 476 kcal


The Christmas ganache

  • 100 g Dark couverture chocolate
  • 25 ml Cream 30% fat
  • 15 g Butter
  • 0,5 tsp Ginger bread spice*

The Busserln

  • 3 Egg white from the chicken behind the house
  • 250 g Sugar
  • 1 tsp Freshly squeezed lemon juice
  • 250 g Ground almonds
  • 40 g Unsweetened cocoa
  • Icing sugar for dusting


The Christmas ganach

  • Bring the butter and cream to the boil.
  • Dissolve the crushed couverture in it and stir in the gingerbread spice. Now refrigerate for three to four hours.

The Busserln

  • Beat the egg whites into very thick snow and gradually let the sugar trickle in and keep beating until a glossy, firm mass is formed. Add lemon juice.
  • Mix the almonds and cocoa in a bowl and then fold in the egg whites.
  • Now place small piles on a tray lined with foil or baking paper. This is not possible with the piping bag, because the mass is too tough.
  • Bake in a preheated oven at 140 degrees Celsius for about 15 minutes and then let it cool down.


  • Spread some of the ganach on the underside of a kiss and put a second kiss on it. Sprinkle with a little powdered sugar.
  • Ganache - pronounced "Ganasch" is the name given to the cream made from chocolate / couverture, cream and butter.
  • * Link to spice mixes: My gingerbread spice


Serving: 100gCalories: 476kcalCarbohydrates: 46.1gProtein: 11.8gFat: 27.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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