John Myers
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Cookies: Chocolate Chips with Christmas Ganache
The perfect cookies: chocolate chips with christmas ganache recipe with a picture and simple step-by-step instructions.
The Christmas ganache
- 100 g Dark chocolate couverture
- 25 ml Cream 30% fat
- 15 g Butter
- 0,5 teaspoon Ginger bread spice*
The Busserln
- 3 piece Egg white from the chicken behind the house
- 250 g Sugar
- 1 teaspoon 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.
completion
- 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
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