These Raspberry-Infused Chocolate Sandwich Cookies with Salted Ganache are a sophisticated treat that perfectly balances rich chocolate, bright raspberry, and a hint of salt. The cookies themselves are deeply chocolatey and tender, while the salted raspberry ganache adds a luxurious, tangy sweetness. Theyโre surprisingly easy to make and are guaranteed to impress! Whether you’re baking for a special occasion or simply craving a moment of indulgence, these cookies are sure to satisfy. This recipe uses halal dark chocolate, making it accessible to a wider range of dietary preferences.
Ingredients You’ll Need
- 120g (1 cup) Unsalted Butter, Softened: Using softened butter is crucial for achieving a light and fluffy cookie dough. Ensure it’s at room temperature but not melted. The quality of your butter will impact the final flavor, so opt for a good European-style butter if possible.
- 150g (3/4 cup) Granulated Sugar: Granulated sugar provides sweetness and helps create a tender crumb. It also contributes to the cookies’ spread during baking.
- 1 Large Egg: The egg binds the ingredients together and adds richness and moisture to the dough. Use a large egg at room temperature for best results.
- 5ml (1 tsp) Alcohol-Free Vanilla Extract: Vanilla extract enhances the overall flavor profile of the cookies, adding warmth and depth. Alcohol-free ensures it’s suitable for all.
- 130g (1 cup) All-Purpose Flour: All-purpose flour provides structure to the cookies. Be careful not to overmix the dough once the flour is added, as this can develop the gluten and result in tough cookies.
- 30g (1/4 cup) Unsweetened Cocoa Powder: This is where the rich chocolate flavor comes from! Use a high-quality unsweetened cocoa powder for the best taste. Dutch-processed cocoa powder will give a darker, more mellow flavor, while natural cocoa powder will have a brighter, more acidic taste.
- 2.5ml (1/2 tsp) Baking Soda: Baking soda is a leavening agent that helps the cookies rise and become light and airy.
- 1.25ml (1/4 tsp) Salt: Salt balances the sweetness and enhances the other flavors in the cookies.
- 100g (1/2 cup) Dark Chocolate (70% Cacao, Halal): The star of the ganache! Using a 70% cacao dark chocolate provides a rich, intense chocolate flavor. Choosing a halal-certified chocolate ensures it meets specific dietary requirements.
- 60g (1/4 cup) Heavy Cream: Heavy cream provides richness and smoothness to the ganache. It’s essential for creating a luscious, velvety texture.
- 15g (1 tbsp) Unsalted Butter: A touch of butter in the ganache adds shine and enhances the flavor.
- 40g (1/3 cup) Fresh Raspberry Puree: This is where the raspberry flavor comes in! Using fresh raspberry puree provides the most vibrant and authentic flavor. You can make your own by blending fresh raspberries and straining out the seeds.
- 1.25ml (1/4 tsp) Smoked Sea Salt: A pinch of smoked sea salt elevates the ganache, adding a subtle smoky flavor and enhancing the sweetness.
- 15ml (1 tbsp) Toasted Almond Slivers, Finely Chopped: These add a delightful crunch and nutty flavor as a garnish. Toasting the almonds brings out their flavor.
- Optional: A few Freeze-Dried Raspberry Pieces for Dusting: These add a beautiful visual touch and a concentrated raspberry flavor.
Substitutions
For the Chocolate: If you can’t find 70% cacao dark chocolate, you can use a different percentage, but adjust the sugar in the ganache accordingly. Milk chocolate is not recommended as it will be too sweet.
Assembling Your Raspberry-Infused Chocolate Sandwich Cookies: A Step-by-Step Guide
- Cooling is Key: Ensure your cookies are *completely* cooled before attempting to assemble them. Warm cookies will cause the ganache to melt and slide, resulting in a messy (though still delicious!) outcome. Patience is a virtue here.
- Ganache Application: Using a small offset spatula or the back of a spoon, spread a generous, even layer of the raspberry-salted ganache onto the flat side of one cookie. Don’t be shy โ the ganache is the star of the show! Aim for about 1-2 teaspoons per cookie, adjusting based on your preference.
- Almond Sprinkle & Raspberry Dust (Optional): Immediately after applying the ganache, sprinkle a pinch of the toasted almond slivers over the surface. If you’re using freeze-dried raspberry pieces, now’s the time to add a delicate dusting for extra visual appeal and a concentrated raspberry flavor.
- The Sandwich: Gently place a second cookie, flat side down, on top of the ganache-covered cookie. Apply light, even pressure to spread the ganache towards the edges, creating a neat sandwich. Avoid pressing too hard, or the ganache will squish out excessively.
- Repeat & Arrange: Repeat the process with the remaining cookies and ganache. Once assembled, arrange the cookies on a serving plate. A matte black plate provides a beautiful contrast to the vibrant raspberry color.
- Ganache Drizzle & Final Flourish: If you have any leftover ganache, drizzle a thin stream across the plate for an elegant touch. Finish with a final scattering of toasted almond slivers.
The Science Behind the Raspberry Infusion
The magic of these cookies lies in the interplay between the dark chocolate’s bitterness and the raspberry’s tartness. Raspberries contain natural pectin, which helps to bind the ganache and create a smooth, luxurious texture. The addition of a touch of salt to the ganache isn’t just about flavor; it actually enhances the sweetness of both the chocolate and the raspberries, creating a more balanced and complex taste profile. The alcohol-free vanilla extract complements the chocolate and raspberry, adding depth without overpowering the other flavors.
Tips for Perfect Cookie Texture
Achieving the perfect cookie texture โ slightly crisp edges with a soft, chewy center โ is crucial. Underbaking slightly is preferable to overbaking. The cookies will continue to firm up as they cool. If you find your dough is too sticky to work with, chill it for an additional 15-20 minutes. Using high-quality cocoa powder also makes a significant difference in the final flavor and color of the cookies.
Storing Your Raspberry Chocolate Cookies
These cookies are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 3 days. The ganache will soften over time, so if you’re making them ahead of time, consider storing the cookies and ganache separately and assembling them just before serving. For longer storage, you can freeze the assembled cookies for up to 2 months. Wrap them tightly in plastic wrap and then place them in a freezer-safe container.
Troubleshooting Common Issues
Cookies Spread Too Much
This is usually caused by butter that is too soft or overmixing the dough. Ensure your butter is softened but still cool to the touch, and mix the ingredients until just combined.
Ganache is Too Thin
If your ganache is too thin, chill it in the refrigerator for 10-15 minutes, stirring occasionally, until it reaches a spreadable consistency.
Cookies are Too Dry
Overbaking is the most common cause of dry cookies. Reduce the baking time by a minute or two next time.
Frequently Asked Questions (FAQ)
- Can I use frozen raspberries? While fresh raspberries are preferred for the best flavor, you can use frozen raspberries. Be sure to thaw them completely and drain off any excess liquid before pureeing.
- Can I substitute the dark chocolate? You can use milk chocolate, but it will result in a sweeter, less intense flavor.
- Are these cookies gluten-free? This recipe uses all-purpose flour. To make them gluten-free, substitute with a 1:1 gluten-free flour blend.
These Raspberry-Infused Chocolate Sandwich Cookies with Salted Ganache are a delightful treat that’s sure to impress. The combination of rich chocolate, tart raspberry, and a hint of salt is simply irresistible. Don’t forget to save this recipe to Pinterest so you can easily make them again and again!
Print
Raspberry Infused Chocolate Sandwich Cookies With Salted Ganache
- Total Time: 30 minutes
- Yield: 12 cookies 1x
- Diet: General
Description
These Raspberry-Infused Chocolate Sandwich Cookies feature a rich chocolate cookie paired with a tangy salted raspberry ganache. They’re a sophisticated and surprisingly easy-to-make treat for any occasion.
Ingredients
- 120g (1 cup) Unsalted Butter, Softened: Ensure it’s at room temperature.
- 150g (3/4 cup) Granulated Sugar: For sweetness and a tender crumb.
- 1 Large Egg: Adds richness and moisture.
- 5ml (1 tsp) Alcohol-Free Vanilla Extract: Enhances flavor.
- 130g (1 cup) All-Purpose Flour: Provides structure; avoid overmixing.
- 30g (1/4 cup) Unsweetened Cocoa Powder: For rich chocolate flavor.
- 2.5ml (1/2 tsp) Baking Soda: Leavening agent.
- 1.25ml (1/4 tsp) Salt: Balances sweetness.
- 100g (1/2 cup) Dark Chocolate (70% Cacao, Halal): For the ganache.
- 60g (1/4 cup) Heavy Cream: Creates a smooth ganache.
- 15g (1 tbsp) Unsalted Butter: Adds shine to the ganache.
- 40g (1/3 cup) Fresh Raspberry Puree: Provides raspberry flavor.
- 1.25ml (1/4 tsp) Smoked Sea Salt: Enhances sweetness.
- 15ml (1 tbsp) Toasted Almond Slivers, Finely Chopped: For garnish and crunch.
- Optional: Freeze-Dried Raspberry Pieces: For dusting.
Instructions
- Prepare Dough: Cream butter and sugar, then add egg and vanilla. Gently mix in flour, cocoa, baking soda, and salt.
- Bake Cookies: Bake at 350ยฐF (175ยฐC) for 8-10 minutes, until edges are set. Cool completely.
- Make Ganache: Melt chocolate and heavy cream. Stir in butter, raspberry puree, and smoked sea salt.
- Assemble Cookies: Spread ganache on one cookie, sprinkle with almonds, and top with another cookie.
- Garnish & Serve: Drizzle with extra ganache and sprinkle with almonds.
Notes
For best results, use high-quality ingredients and avoid overbaking the cookies. Chilling the dough briefly can help prevent spreading.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg
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