Chocolate Valentines
Votes: 2
Time: 2 hours.
Complexity: easily
Quantity: 24 cookies
Complexity: easily
Quantity: 24 cookies
Treat your loved ones this Valentine's Day with delicious and beautiful heart-shaped sandwich cookies. To make them, you'll need 5cm cookie cutters. The cookies themselves are baked with cocoa powder and turn out dark chocolate, while the frosting used to glue two hearts together is made with white chocolate and heavy cream. Seal the cookies after they've cooled completely. These heart-shaped cookies can be beautifully wrapped, tied with a ribbon, and given as a gift.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.5 cups premium flour + extra for work
- 0.5 cup cocoa powder
- 3/4 tsp + a pinch of salt
- 1/4 tsp baking powder
- 1 and 1/4 cups sugar
- 110 g unsalted butter, room temperature
- 1 large egg
- 1.5 tsp vanilla extract
- 110 g white chocolate (not granules), chopped
- 0.5 cups heavy cream
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Cooking the dish according to the recipe:
- In a medium bowl, whisk together the flour, cocoa powder, 3/4 teaspoon salt, and baking powder. In a large bowl, beat the sugar and butter with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in the egg and 1 teaspoon vanilla extract. Reduce mixer speed to low; stir in the flour mixture and knead the dough. Cover the dough and refrigerate for 30 minutes.
- Position oven racks in the upper and lower thirds of the oven; preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper. On a lightly floured work surface, roll out the dough to a 1/4-inch thickness; cut out 2-inch heart-shaped cookies.
- Place the cookies on the prepared baking sheets, spacing them about 2 cm apart. Bake, rotating the baking sheets halfway through, until slightly set, 8 to 10 minutes. Let cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
- Prepare the filling. In a large bowl, combine the white chocolate, the remaining 1/2 teaspoon vanilla extract, and a pinch of salt. Bring the heavy cream to a simmer in a saucepan, then pour it over the white chocolate. Stir until smooth and refrigerate for 25 minutes. Beat with an electric mixer until creamy. Glue two cookies together with the cream.
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